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NT September thread - Page 8

post #141 of 157
9/26/05 at 10:54pm
I have a recipie for Kimchi, but I need some help. This one is for the stuffed cabbage kimchi and it looks really good. The first step is to start fermenting the cabbage in salt water. The second step is to wrap all the vegetables in the cabbage and jar, but the recipie calls for 1tbsp of vinegar. Will the vinegar kill off the good bacteria? What should I use instead of the vinegar? Should I just omit the vinegar part or add it and not worry about it? I want the benefits of a fermented vegetable so I don't want the vinegar to kill the bacteria. Also, this recipie says to rince the cabbage from the salty brine, but another said not to rinse. Any kimchi makers out there that can give me a hand?

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post #142 of 157
9/26/05 at 11:43pm
Still looking for a kimchi recipe here. I got the ingredients & then we ate the cabbage. So I am getting more when I go shopping.
post #143 of 157
9/27/05 at 1:24am
Quote:
Originally Posted by mountain mom
Where do you live Loon?

As the sun gets closer to the horizon each day, the harder it becomes to get a full dose of Vitamin D. We are in Canada about 600km north of the border and we start taking it right about now every year.
Right now we're living in Sardinia, Italy.
post #144 of 157
9/27/05 at 2:36am
I tried the baked beans today....I burned them...grrr..so tryed again with some canned beans I had in the cupboard...they were good. Will have to try them again with soaked beans and remember to not burn them next time.
post #145 of 157
9/27/05 at 3:35am
You really have to add a lot more water than what is in the recipie. I also check on them before going to bed and usually add a couple more cups of water. Adding extra water isn't a bad thing cause if you add to much you just keep cooking them until they thicken up again.
post #146 of 157
9/27/05 at 3:47am
Quote:
Originally Posted by loon13
Right now we're living in Sardinia, Italy.
I think there are tables and charts online that show the sun's movements in relation to the latitude of a given place. I'm out of research mode atm, but when I'm back into it, I'll take a look and see if I can post a link.
post #147 of 157
9/27/05 at 2:44pm
CJR there is a great kimchi recipe in the Wild Fermentation book. I would post it up but its quite long. Very easy to follow though.

I highly recommend that book for fermenters.
post #148 of 157
9/27/05 at 3:57pm
I checked it back into the library. I should get it out again. I just don't want to spend the money to buy it.
post #149 of 157
9/28/05 at 9:52pm
urban-homemaker

LACTO-FERMENTED SALSA
Makes one quart, double, or quadruple if you have lots of tomatoes and peppers

4 medium tomatoes, peeled, seeded and diced
2 small onions, finely chopped
3/4 cup chopped chile pepper, hot or mild
6-8 cloves garlic, peeled and minced (optional)
1 bunch cilantro, chopped
1 tsp dried oregano
juice of 2 lemons
1 TB sea salt
4 TB whey, if not available, use an additional 1 TB salt
1/4 cup filtered water.

Peel tomatoes, cut along the "equator" of the tomato, sqeeze out the seeds. Dice up tomatoes, and combine with all the other ingredients, and place in a quart-sized, wide-mouth mason jar. Press down lightly with a wooden pounder or large spoon, adding more water if necessary to cover the vegetables. The top of the salsa mixture should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 2 days before transferring to cold storage. Make several jars if you have plenty of tomatoes, as this salsa is wonderful. The same Salsa can be made using canned tomatoes in the winter time.
post #150 of 157
9/28/05 at 10:04pm
Next Thursdays teleseminar is about the two stage process of soaking grains. If you have questions you can email ahead of time and the interviewer will ask them.
post #151 of 157
9/28/05 at 11:42pm
Heart

So what do you all do with it? Any ideas?
Beef heart, that is.

I think I am going to defrost some sweetbreads next week and try the NT recipe. But I've been wondering about the heart. I found it in the freezer today at the meat locker and brought it home just in case.
post #152 of 157
9/28/05 at 11:44pm
lao80, that salsa recipie looks good. I used to make salsa but stopped years ago because it was so much work. I think I will try yours this weekend. How long do you let it sit in the fridge before you start eating it?
post #153 of 157
9/29/05 at 1:44am
Quote:
Originally Posted by lao80
urban-homemaker

LACTO-FERMENTED SALSA
Makes one quart, double, or quadruple if you have lots of tomatoes and peppers

4 medium tomatoes, peeled, seeded and diced
2 small onions, finely chopped
3/4 cup chopped chile pepper, hot or mild
6-8 cloves garlic, peeled and minced (optional)
1 bunch cilantro, chopped
1 tsp dried oregano
juice of 2 lemons
1 TB sea salt
4 TB whey, if not available, use an additional 1 TB salt
1/4 cup filtered water.

Peel tomatoes, cut along the "equator" of the tomato, sqeeze out the seeds. Dice up tomatoes, and combine with all the other ingredients, and place in a quart-sized, wide-mouth mason jar. Press down lightly with a wooden pounder or large spoon, adding more water if necessary to cover the vegetables. The top of the salsa mixture should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 2 days before transferring to cold storage. Make several jars if you have plenty of tomatoes, as this salsa is wonderful. The same Salsa can be made using canned tomatoes in the winter time.


hehe you get this too....good for you for posting. I was so disappointed that I missed her last phone call....grrr
post #154 of 157
9/29/05 at 12:09pm
Thread Starter 
Gale Force, I made a yummy beef heart crock pot dish last weekend, I was going to post the recipe, thanks for reminding me! I found it somewhere online, if I can dig up the link I'll post it too.

10 strips bacon
can of mushrooms (I used fresh)
onion (I omitted, dh hates them)

Dice the bacon; cook everything together in a fry pan until onions are soft. Drain (I didn't). Set aside to cool.

Trim fat and arteries from heart (I didn't; I didn't see any arteries, and I like fat; also, I'm lazy). Soak in salted water for 1/2 hour. Drain; pat dry. Stuff heart with bacon stuffing; skewer or sew heart closed (I used toothpicks). Place in crock pot. Pour over oil & vinegar style dressing (I forget how much; I had no dressing; I do remember that I scooped on a couple of spoonfuls of cold olive oil and then put on a splash of vinegar). Add 1 crushed garlic clove and 1 c. beef stock. Cook on high for 1 hour and low for 7 hours (I cooked it on high the whole time, since I started it late). You can thicken the broth to make gravy. It was quite tasty; even dh (who doesn't like much meat apart from ground beef and chicken breast, he doesn't like anything too fatty or that actually looks like it came from inside of an animal) really liked it. I find heart is like liver, but firmer and milder.
post #155 of 157
9/29/05 at 1:03pm
any one ferment kombucha? I have a scoby coming in the mail..never done this before..lol I also have some water kefir grains...in case i have to take my kids off dairy...grrr
post #156 of 157
9/29/05 at 2:20pm
Brisen,

Thanks for the recipe. I may use a variant of that. I had forgotten but my mom reminded me that we had the heart ground, intending to mix it with ground beef. But I would like to cook some just to get a sense of the flavor so that we know what to order from the butcher next time.

And bacon will make anything taste good, even organ meat. :

Amanda
post #157 of 157
10/2/05 at 12:33am
Just started the October thread:
http://www.mothering.com/discussions...d.php?t=350254

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