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Old 03-13-2012, 09:32 AM   #11
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Rock--I use whatever I have--red cabbage, green, any kind, and you can add, cucumbers, greens, peppers, turnips. I like my red cabbage kimchi the best.
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Old 03-13-2012, 09:45 AM   #12
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Originally Posted by Rocklobster View Post
Quick question. Can you make Kimchi with regular cabbage. The reason I ask is that I have a bunch here I need to use up. I know you are supposed to use Napa but what would the difference be other than texture?
You can make it with regular cabbage. It does have a different texture but it works.
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Old 03-13-2012, 11:35 AM   #13
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You can make it with regular cabbage. It does have a different texture but it works.
Excellent--I couldn't resist cabbage at 29 cents/lb when I was in NY yesterday...have about 12 heads to use up...some is being made into sauerkraut, some cabbage roll meatloaf, but was wondering what to do with with the other 3 heads...thanks!
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kimchi, pork, recipe, tofu

Kimchi soup--my first success with tofu I have used tofu in about 12 recipes, and I've not had any success at liking it--UNTIL NOW. I drained the tofu by placing a weight on it, and letting it dry out a bit--3 hours. Even the first day--it had no flavor. The second day--FANTASTIC! It had soaked up the kimchi flavor. I made a soup of Kimchi, quickly fried pork slices, some garlic, some broth, some tofu in cubes. It only got better as time went on. 3 stars 1 reviews
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