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2009.12.15

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Colin

Hi just wondering if we can get the recipe you are using?

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There are links to the two I combined/edited in the 1st paragraph of this post!

Best, Mark

Anonymous

that looks and sounds so delicious!! i love sauerkraut and haven't had enough kimchi to acquire a taste for it. on a more personal note (for a year i was very radical about eliminating added fats in my diet), i think it's dangerous to be so extreme about fat in the diet. especially for women and ESPECIALLY for female athletes... i came across this article: http://www.seattlewomanmagazine.com/articles/july07-2.htm. with a lot of fat-free blogs out there, i think the distinction between diets for men and women needs to be made and fat doesn't =demon. i guess the term "fatfree" demonizes all fats and psychologically messes with us (or, at the very least, me. and i' guessing countless thousands of "dieters")

[Well, we'll have to disagree a bit. For me, I've found that no added fat has been a boon, and I do believe the research regarding over 10 to 15% of calories from fat is deleterious to one's health and promotes several serious disorders (like heart disease).

Granted, it's not fool-proof and there are some genetically "gifted" who can abusively eat anything they want and live to be 100. It's the added oil (oil is not food) that concerns me the most. I just don't think it's necessary or advisable.

In any case, thanks being polite and providing a reference. That's always cool.

Best to you, Mark]

Erin

I'm with you on the homemade kimchi, especially made with red cabbage as here! http://www.zenpawn.com/vegblog/2006/05/08/kimchi/ And, Wild Fermentation is a great book. It's only after reading it that I felt confident enough to make it without salt (something that's usually recommended against for safety reasons, but there are ways).

[I felt that the recipe I used had lower salt recommendations than most (same issue with sauerkraut). Originally, the salt was mostly for preservation, as I understand it, and to promote the process of getting water outta the veggies & crisp a bit. I think with kimchi you might be able to rinse it off before adding the last ingredients, and in the case of sauerkraut, I usually rinse it before consumption.

Thanks for your note and the link to your post! Hope all's going well for you... I do check your blog periodically! Mark

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