Fermenting and Pickling

I missed my preferred harvest time for much of the lambs quarters this year but I tasted them today and they are quite good. Want to try pickling the stems since my green beans were all removed by hoards of rabbits. This will be a fun first.
can't believe it is almost canning season already.
 
Kimchi is usually fermented, but the bok choy recipe that I found on YouTube is for one that you can make and eat fresh, and it is easy to make . The bok choy that i got from Walmart was a really large one, so after I cut it into smaller pieces, I set some aside that I will either eat fresh as a snack (it tastes like a mild radish !), or use later for stirfry.
The recipe says to add salt and let it sit for an hour, so that is where I am at in the process right now. While it is sitting, I will make the chili sauce that goes on it.

 
Yvonne Smith said:
Kimchi is usually fermented, but the bok choy recipe that I found on YouTube is for one that you can make and eat fresh, and it is easy to make . The bok choy that i got from Walmart was a really large one, so after I cut it into smaller pieces, I set some aside that I will either eat fresh as a snack (it tastes like a mild radish !), or use later for stirfry.
The recipe says to add salt and let it sit for an hour, so that is where I am at in the process right now. While it is sitting, I will make the chili sauce that goes on it.

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If it's not fermented, how will it have the benefit of kimchi? I love bok choy and it grows really well in an Aerogarden. You can use it the same as regular cabbage, though it has a slightly different flavor.
 
It won’t have the same benefits as a fermented kimchi does, but maybe it will help me like kimchi better. Mine is made now, and I tasted it, and actually, it is pretty good. I can leave it sit out and start to ferment, and then it should have more of the probiotic benefits. If I nibble on it as it ferments, maybe by the end, I will actually like fermented kimchi ? In any case, even not fermented, it is still a healthy food.


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@Yvonne Smith -- how did the kimchi turn out? Did you leave it out to ferment?

Yesterday while I was rooted to my recliner I watched a woman on youtube put up fresh corn to ferment. She called it "pickled corn" but she wasn't pickling it at all. She cut fresh corn kernels off the cob and layered them in a crock with chopped raw cabbage, some sweet and hot peppers, and salt. Then she covered the whole thing with enough water to submerge it all, put a dinner plate on top of the corn to hold it under the water, and sat it in her pantry for a couple of weeks loosely covered.

I think pickled corn (relish) sounds pretty good but I'm not sold on her fermenting method.
 
Beth Gallagher said:
@Yvonne Smith -- how did the kimchi turn out? Did you leave it out to ferment?

Yesterday while I was rooted to my recliner I watched a woman on youtube put up fresh corn to ferment. She called it "pickled corn" but she wasn't pickling it at all. She cut fresh corn kernels off the cob and layered them in a crock with chopped raw cabbage, some sweet and hot peppers, and salt. Then she covered the whole thing with enough water to submerge it all, put a dinner plate on top of the corn to hold it under the water, and sat it in her pantry for a couple of weeks loosely covered.

I think pickled corn (relish) sounds pretty good but I'm not sold on her fermenting method.
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No, it was another kimchi failure. I tried some fresh, and decided that it would be even worse if I left it out to ferment, so I renamed it “compost” and rehomed it to the garden.
I think that I just do not like kimchi and need to stop trying. Other than that, it was actually okay, so someone who likes kimchi would probably like it made with bok choy.
It was not much different than my tries with regular Napa cabbage kimchi.
 
Milly Robertson said:
Can you give me the recipe for the pickled capsicums please Kate? We prefer tart as well.
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Oh you mean the ones I do that will keep a couple of weeks in the fridge ….


I wouldn’t call them pickles tho , I’ve never left them long enough to go off ….😀😀😀😀

Cut sides off largish RED capisums
scrape any seeds / membranes out of inside
Place skin side up under the griller , till skins are black and blistering
Take out and place the slices in a plastic or glass dish with a lid or cover with plastic wrap , leave till all sweaty ….and cooled

Uncover and peel blistered skin off or run under a tap to remove blackened skin…put in paper towel..to dry

Cut into snack size pieces and put in a dish / jar

Depending on your tastes , and the amount of capsicums,

I don’t measure ….😀 say ….if you did 2 largish capsicums…….

Mix in a glass barely a desert spoon of olive oil
1.1/2 teaspoons of good quality vinegar ( I buy a little bottle of white wine vinegar )
1/2 teaspoon sugar
Dash of salt and pepper , a little garlic if you like it
sorta make it to your tastes
Mix and add to capsicums …stir all together so mix soaks into capsicums

They are delicious in biscuits with cheese
I eat them with grilled chops / steak

just right out of the dish ….

Just coat them …DONT drown them 😀😀

@Milly Robertson
 
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Yvonne Smith said:
No, it was another kimchi failure. I tried some fresh, and decided that it would be even worse if I left it out to ferment, so I renamed it “compost” and rehomed it to the garden.
I think that I just do not like kimchi and need to stop trying. Other than that, it was actually okay, so someone who likes kimchi would probably like it made with bok choy.
It was not much different than my tries with regular Napa cabbage kimchi.
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Find a local Korean family and see if they can give you tips. Friends I knew from Korea buried their kimchi in the back yard.
 
Don Alaska said:
Find a local Korean family and see if they can give you tips. Friends I knew from Korea buried their kimchi in the back yard.
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We had friends who are Korean and had the store just down the road, until another building in the little shopping center caught on fire and they close the whole center down a year or so ago.
I tried their kimchi, and also at the Chinese restaurant, and it is just not a taste that I like for some reason . I like hot spicy foods usually, and also like most fermented foods, like pickles and sauerkraut, but i just can’t make my taster like kimchi .
 
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