Brian Mailman wrote:

> Eric wrote:
>
>> Thanks for the advice. I think I will chop and blanch and freeze some
>> of it to use in a Chard Gratin recipe I have but will compost the
>> rest. I am intrigued to ferment them but have no recipe to adapt and
>> am not real comfortable with the process. I made sauerkraut once and
>> have a 5 gallon food grade bucket but don't know where to go from
>> there.
>
> Kim chi/chee, not sauerkraut.
>
> Salt the stems and weight them for about 4-5 hours or until the liquid
> rises.
>
> Then rinse. Then add chopped green onions, red pepper flakes (the
> actual kim chi pepper is more like a hot paprika than a chile, though),
> and chopped garlic.

Oh, and ginger. I forgot the ginger.

> Add water and let ferment for a few days. Stick in
> the fridge and let it age for a couple weeks.
>
> B/