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Old 08-17-2013, 05:11 AM   #21
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Originally Posted by CWS4322 View Post
The kimchi turned out fantastic. I wonder how I lived this long without it (I've made it a few times now, but only within the last 1-2 years). If you haven't tried kimchi--you need to try it at least once (after that, I think you'll be hooked).
Great to hear it turned out well CWS
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Old 08-20-2013, 02:42 AM   #22
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I'm going to try canning a small batch of Kimchi this week. The cabbage are doing well in the garden. If I can get the 60+ ears of corn in the freezer, plus the 25 lb of pole beans, and the 16 qts of pickles put up, I should have time to do some Kimchi before I have to go back to the farm and pick more beans, corn, and zucchini...wish the tomatoes would ripen--maybe the warm weather this week will help...I just haven't figured out what to do with all the zucchini...chicken feed? No, I don't do zucchini bread, cake, or muffins.
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Old 08-22-2013, 01:43 PM   #23
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Well, the Kimchi is fermenting. I rather doubt it will make it into canning jars (not a large enough batch and I have to sample it daily). It is tasting darned good. Love Kimchi.
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Old 08-22-2013, 09:27 PM   #24
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Re the zucchini, here's a link to some possibilities. I bought her book and I really like it.
http://foodinjars.com/2012/08/six-wa...erve-zucchini/
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Old 09-01-2013, 11:43 AM   #25
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My kimchi has yet to make it to the canner. I made another batch yesterday. It is fermenting and tastes darned good. I added a little anchovie paste this time and more liquid. It was a bit drier than I like (the last batch). I really like to peel and seed a cucumber and use the cucumber as the "delivery device" for the kimchi (pack the kimchi in the "boat").
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Old 09-01-2013, 12:18 PM   #26
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Make some zucchini kimchi!
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Old 09-01-2013, 12:21 PM   #27
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Make some zucchini kimchi!
That's a great idea, then surely you'll have enough to can, CWS!
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First crack at kimchi I made kimchi this morning. I am going to make Jap chae and Bulgogi later. 1 head napa cabbage chopped 3 carrots shredded 1 bunch radishes sliced 1/2 head celery sliced on bias 1 bunch green onions sliced on bias 2-3 inches for the dressing 1 lb gochujang chili paste 3-4 tbs dried korean red pepper ground 3 tsp fish sauce 1-2 tsp soy sauce 3-4 tbs rice vinegar Mix the dressing ingredients and toss very well with other ingredients 3 stars 1 reviews
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