Any y'all ferment or pickle your greens?
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Any y'all ferment or pickle your greens?
Boiled with fat meat and drowned in Vinegar and salt and pepper is how I eat mine. Only green anything I eat fermented is cabbage made into Kraut and Americanized Kimchi .
Grumpy Old Man With A Gun....... Do Not Touch !!
What makes Americanized Kimchi "Americanized"? I have a head of cabbage sitting in the bottom of the fridge and have been trying to come up with something new to do with it.Originally Posted by Eddie Southgate
American kimchi is usually made without the fermented dried shrimp and less or no fish sauce. Often not as spicy hot either.
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Not greens, but I have some fermented Garlic that I swear by.
I'd been doctoring and taking pills for 20 years with no real solution.
One tub of onion and garlic chip dip with 2 cloves of fermented garlic and my gut straightened right out right now.
Proper bacteria in there is a real help.
Tried carrots and onions, did not care as much for them.
I truly believe we need to get back to basics.
"For we wrestle not against flesh and blood, but against principalities, against powers, against the rulers of the darkness of this world, against spiritual wickedness in high places."
Never more evident than right now, it is everywhere. Powers of darkness, minions of the evil one, the one that God Almighty cast down.
Open your eyes that you might see.
May the Lord bless you and keep you.
i ferment mostly now. I make cucumber, hot peppers for sauce, and sauerkraut.
I chop up cabbage and carrots and salt and leave in a jar for about 2 weeks, then refrigerate. I think it tastes good, call it my silage. When my garden starts producing I'll add peppers ,onions and cucumbers too the mix.
Exactly that but the Korean lady that I used to get it from made it as hot as anything I have ever had.
Grumpy Old Man With A Gun....... Do Not Touch !!
I've got onions, bokchoi, beet and turnip greens to use out of the garden right now. Can only eat just so much fresh, stir fried or blendered into salad dressing. Carrots and other roots are still too small. Still have previously dried peppers to use. So yeah, time to put stuff into the fermenters.
A timely thread as I made a batch of kimchi Saturday from 3 heads of chinese cabbage from the garden. I love this stuff. IMG_0601.jpeg
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Leonard Ravenhill
I do "Americanized" kimchi, kraut, Rotkraut, and pickles.
You have the right to force me to pay for the feeding, housing, clothing, education, and medical treatment of yourself and your children when I have THE RIGHT TO FORCE YOU TO PICK MY COTTON!
Section 1 13th Amendment to the Constitution:
"Neither slavery nor involuntary servitude, except as punishment for a crime whereof the party shall have been duly convicted, shall exist within the United States, or any place subject to their jurisdiction."
You guys are killing me. Now I have a hankering for kimchi jigae or kimchi/bacon fried rice.
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Flied lice... Get it right!
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Stop taking English classes from my wife!
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Too late! 24 months on a 1-year tour in the ROK!
Rights, and Privileges, are not synonymous. We have the Right to Bear Arms. As soon as the Government mandates firearm registration, and permiting, then that Right becomes a Privilege, and may be taken away at our Master's discretion.
I'm a kraut guy myself... I usually make between 12 and 20 lbs of the stuff a year. Then freeze it in zip-lok bags to use throughout the year.
It's pretty simple...weight out your cabbage in grams...then use 2% iodine-free salt (canning salt)...to the cabbage...put it in a crock for 6 weeks....cool dark place.
If I do a second batch...I add 2 teaspoons of caraway seeds per head of cabbage for a "NY style" deli flavor....amazing in Grilled Reubens.
redhawk
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What doesn't kill you, makes you stronger...or mutates...then tries to kill you again!
If more government is the answer, then it was a really stupid question. - Ronald Reagan
How do you ferment Garlic?
I make fermented sauerkraut, and ferment tabasco peppers to make "tabasco" sauce, but vinegar is added at the end in the pepper sauce which kills all the fermenting bact. I have made fermented pickled cucumbers too and they were good, but we don't eat that many pickles so they stayed in the fridge too long. I would like to know about fermented garlic too.
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