In article >,
Sqwertz > wrote:

> On Sun, 26 Jul 2009 23:06:16 -0500, Omelet wrote:
>
> > Steve, can you post your kimchee recipe again please?
> > I'm getting braver in my old age. ;-) I may not use quite that much
> > garlic, but still...
>
> I don't have a recipe. I just brine some veggies (pickling or
> "Persian" cukes, daikon, julliened carrot, and/or napa cabbage)
> using a 4% brine for 6-8 hours, than drain reserving some liquid.
> Then add green onions, slices garlic, hot pepper paste or powders,
> shaved ginger, some of the reserved brine liquid and let sit at room
> temp with the screw-on lid opened a quarter-screw for a week or so.
>
> Experiment.
>
> All veggies must be washed thoroughly.
>
> -sw

Ok, that is a start.

Thank you!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


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