Post by braided-rug on Jun 28, 2006 19:07:16 GMT 10
I was really impressed with this. It has been made simple, you can use a large canning jar, and it only takes a week to be made and doesn't have to be sterilised.
It is used to jazz up plain boiled rice, a great frugal tip.
Wednesday, 28 June 2006: Episode 21
Vegan Kimchi
Ingredients
1 Chinese cabbage
2 Cloves Garlic
1 teaspoon Dried chilli flakes with seeds
1 teaspoon soy
1 teaspoon Rice vinegar
1 tablespoon salt
1 tablespoon sugar
Method
Cut cabbage into 2 cm squares
Soak the dried chilli in the rice vinegar,
Crush garlic, add chilli soaked in rice vinegar and soy
Mix cabbage with above, add salt and sugar and place into jars. It will be ready in a week and will last for long time.
From: www.abc.net.au/tv/cookandchef/txt/s1673980.htm
Check out the jar, I have some of those.
It is used to jazz up plain boiled rice, a great frugal tip.
Wednesday, 28 June 2006: Episode 21
Vegan Kimchi
Ingredients
1 Chinese cabbage
2 Cloves Garlic
1 teaspoon Dried chilli flakes with seeds
1 teaspoon soy
1 teaspoon Rice vinegar
1 tablespoon salt
1 tablespoon sugar
Method
Cut cabbage into 2 cm squares
Soak the dried chilli in the rice vinegar,
Crush garlic, add chilli soaked in rice vinegar and soy
Mix cabbage with above, add salt and sugar and place into jars. It will be ready in a week and will last for long time.
From: www.abc.net.au/tv/cookandchef/txt/s1673980.htm
Check out the jar, I have some of those.