Score!

Community yard sale today, and I found a lovely 3 gallon crock for $20
CAD.

And, the local bookstore had "Joy of Pickling" in stock!

Now I just have to wait for the weather up here to move to where we can
GROW things!

In article <090520091308513428%dave@N_O_T_T_H_I_Sbalderstone. ca>,
Dave Balderstone <[Only registered users can see links. ]> wrote:



Good one!!

--
-Barb, Mother Superior, HOSSSPoJ
[Only registered users can see links. ] - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

"Dave Balderstone" <[Only registered users can see links. ]> wrote in message
news:090520091308513428%dave@N_O_T_T_H_I_Sbalderst one.ca...

I hear ya! Had enough rain yet?

Actually, it's all good....I'm sure in a couple, three months, we'll be
complaining about the lack of it.....

Kathi

In article <[Only registered users can see links. ]>, Kathi Jones
<[Only registered users can see links. ]> wrote:


No! I'd love to get a couple of days of solid showers to clear away the
dust and green things up.

We had a bit today, but more would be better. But we also need to see
some heat.


In western Canada, *****ing about the weather is simply part of life.

;-)

In article <[Only registered users can see links. ]>,
Melba's Jammin' <[Only registered users can see links. ]> wrote:


I'm about to make kimchee for the first time EVAH...

Cover my back, I'm goin' in!

Dave Balderstone wrote:

After you've eaten it please don't point your back in my direction. <G>

In article <tZnNl.39588$[Only registered users can see links. ]>, George
Shirley <[Only registered users can see links. ]> wrote:


After the winter and spring we've had, I intend to do everything I can
to contribute to global warming!

The kimchee is in the crock. I modified the veggie mix a bit from the
recipe in JOP, but brine is brine!

I plan on doing a bunch of different pickles in the next week or so, as
we're hosting a party on June 7 and I want to show off a bit. It's not
every day a fellow turns 50, after all!

The marinated squid can wait till June 5th, though.

<g>

Dave Balderstone wrote:
I have a reason for an aversion to kimchee. Spent some time in Korea in
the late fifties. Mama San who cleaned my hooch tended to eat a lot of
kimchee and then use my head (bathroom for non-swabbies). The aroma of
used kimchee leaves a lot to be desired, particularly in a closed room.
Let's just say that when you opened the door and that green fog rolled
out and your eyes began to water you quickly walked away.

In article <090520091605052150%dave@N_O_T_T_H_I_Sbalderstone. ca>,
Dave Balderstone <[Only registered users can see links. ]> wrote:


Isn't the pot supposed to buried in the ground while it ferments? How
long is it supposed to take before it's edible? I had a bit of kimchee
at the Festival of Nations last week. Hot. Good.
--
-Barb, Mother Superior, HOSSSPoJ
[Only registered users can see links. ] - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

On Sat, 09 May 2009 19:42:41 -0500, Melba's Jammin' wrote:


It needs to ferment a day or two at room temp, then you store it
somewhere cool (like underground or in a cellar or fridge). Really it
isn't that much different to sauerkraut (except faster, tastier, more
versatile, ...

Fresh-fermented kimchi is different to aged kimchi. Both are good, the
fresh tastes more of the vegetable flavours than the aged, but the aged
has quite something of its own.


It can also be good without being all that hot. One of my favourites
(and a great way to trim back the basil bush) is Chinese cabbage with
loads of basil, just a little chili, and an onion.
--
Ross McKay, Toronto, NSW Australia
The planet is in a pickle, but fermenting will help save us