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Dear list members,

I absolutely L-O-V-E kimchee. Is there any reason that a person
couldn't use Napa/Chinese cabbage rather than the usual head cabbage
when making kraut?

Well wishes,

Jan B.

No reason that I know of. --Nelson


Dear list members,

I absolutely L-O-V-E kimchee. Is there any reason that a person
couldn't use Napa/Chinese cabbage rather than the usual head cabbage
when making kraut?

Well wishes,

Jan B.

jinglejan2001 wrote:
Is there any reason that a person couldn't use Napa/Chinese cabbage rather than the usual head cabbage when making kraut?

Interesting article that tells the benefits of different varieties of
cabbage.

Jan,

Post your recipe--Nelson

Dear list members,

I absolutely L-O-V-E kimchee. Is there any reason that a person
couldn't use Napa/Chinese cabbage rather than the usual head cabbage
when making kraut?

Well wishes,

Jan B.

Dear Nelson,

For the first time, I am using the sauerkraut maker sold by Mike
Snyder at www.therawdiet.com (I am in no way connected with Mike's
company). At his suggestion, I am using probiotics in the recipe, as
it permits a person to safely use less salt than is the norm and also
quickens the fermentation process, cutting it in half. I made a
batch of kimchee yesterday, and already it is progressing very
nicely. Yummmmm!!
**
KIMCHEE
2 Nappa/Chinese cabbage - firm, dense large heads
1 bunch green onions
1 Japanese white radish (optional) - peeled and sliced thinly
3 Tbl crushed red pepper - more if you like very hot kimchee
3 large cloves of garlic - crushed or finely slivered
1 Tbl salt
1 Tbl ginger - finely slivered or grated
1/2 tsp probiotics - can be purchased from Mike
water - follow directions for Mike's kraut maker

First, wash the kitchen sink and rinse well. Plug the drain and fill
half way or more with cold water.

Cut the bases from the onions and remove any unsightly leaves and
drop the onions in to the water. Cut the bases from the
Nappa/Chinese cabbages and wash the cabbage leaves and onions
together; then place the cabbage and onions on a large towel to drain.

Clean the sink again as before and plug the drain. Do NOT fill with
water.

Take several leaves piled one atop the other and slice them down the
middle lengthwise. Then put one pile atop the other and slice them
widthwise in approximately 3-4" lengths. Repeat till all the leaves
are sliced. Slice the onions into 3-4" lengths.

Dump the lot in to the sink (including the radish slices, if
desired). Add salt, red pepper, ginger, garlic and probiotics and
toss well. Let the mixture rest for about 10 minutes. Toss again.

Pack the mixture in to the kraut maker, occasionally using your
sparkling clean fist to add a bit more pressure or use another clean
device to do the job. Pack nearly to the rim of the kraut maker.

If using Mike's kraut maker, follow his directions regarding how high
to fill the jar with water. If using a crock, use that
manufacturer's directions. Also, you may need more salt if using a
crock.

Refrigerate after the fermentation process is completed - after 2
days for Mike's kraut maker, more for a crock.

ENJOY!!!

Jan B.

--- "Nelson Doucet" wrote: