I bought some tomato paste yesterday, so I think I'll mix up the ketchup today. I'm just making a small batch though, incase I'm the only one who will eat it.
Thanks for keeping us posted on your results squirelletta.
Originally Posted by artisticat
I've tried the kimchi last summer adn didn't like it. Sitll in fridge
I am not sure what I did wrong. I eat boughten kimchi and love it. Anyone have an exact recipe they follow? MAybe I didn't put enough spice in it. Or mabye cause I used regular cabbage?
I started out using the WF recipe, but now I just wing it. It usually goes something like this:
1 head suey choy, chopped (I know most people use bok choy, but I like something a little firmer)
3 med. yellow onions, thinly sliced
3-4 large carrots, shredded
1 med daikon radish, shredded (I have been making it without this lately because it's not always available)
4 cloves garlic, minced
2 inch piece of ginger, peeled and minced
optional: a few chilies, minced or crushed if dry
Salt (about 1 Tbsp per quart
Mix everything together well. Pack tightly into jars. Cover with cheesecloth and let sit on counter about 5 days or longer. Pack down daily. This recipe should make about 1 1/2- 2 quarts.