Fermented veg. Could be worse eh?
I'm addicted to this!: Fermented veg. Could be worse eh? - NRAS
I'm addicted to this!
30 Replies
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Hmmmm not much worse! Give me tomato on toast any day 😊
Do you make it yourself? What's the recipe?
in reply to matildaa
Yes I do. I make kimchi too. I just add lots of chillie, garlic and ginger, with a little fish sauce. I don't eat meat, but eat fish. You can omit the fish sauce if veggie/vegan.
It's so tasty. But I guess some folks might find it an acquired taste.
Barb66 in reply to
So chopped veg with the above added ingredients? How long do you leave it to ferment? I really don't fancy the fish sauce though 😖
Yewww good luck with that, I can't begin to think how windy these can make.
Lol enjoy.
Philip
in reply to Philip
Haha. Actually Philip it has the opposite affect!
Philip in reply to
I would need to be inebriated, I have to be careful what I eat because I've lost my ability to taste something's and veg to me is absolutely disgusting lol, that's the worse one even with salt but but cover it in gravely, (I know it's spelt wrong lol) and I can just cope with that but not what you have. Have fun
Philip
Ah so these might be why you fall over too much (and not the wine) ... a force ten gale will do that you know!!
Seriously though fermented stuff is supposed to be good for cultivating healthy gut bacteria so please share what you do to make it - cos I'm sure I would end up with a green mouldy mess in my jars after a day or two!
Ali
in reply to Ali_H
If making kimchee you need...
Pal choi or Chinese cabbage 2 and a half pounds.
Garlic, ginger, hot chilliest, spring onions, 2 tablespoons fish sauce, 1 tablespoon it soy sauce.
Soak chopped cabbage in one And half pints water with 3 tablespoons of salt. Place plate on top of bowl of cabbage, and leave to soak for eight hours. After eight hours drain off salty water and soak in fresh clean water for ten minutes.
Make liquid by adding all other ingredients in a large jug, plus 1 pint 3oz of water. Put leaves in jars and pour over liquid. Seal jars. Leave jars in warm room for 24 hours. Then can be stored in fridge for one month.
Jars must be scrupulously clean!!
JGBH in reply to
Hi
Can't eat chilliest or peppers, so what else could I use to replace these? Have reflux problems (GERDS) so chilliest etc make matters worse.
Yes please, tell us how to make it. I've heard of the gut benefit and anything that works, I'll try it!
MJ
in reply to MickeyJoints
Sorry wrote out other recipes and it disappeared! You can google fermenting foods. It's very easy.
Is the kimchee what is in the jars shown or are they just fermented veggies?
Cheers
in reply to Ali_H
These are just fermented carrots and cauli.
in reply to
Basically veg in brine, with added chilliest, or whatever you fancy. You need to leave it to ferment for about four weeks or longer.
For got to say, if you want something easy, you could try miso soup. It's fermented soy bean and comes in little box of sachets. You can just add water to it and drink like bobtail, or add it in soups.
in reply to
Bovril not bobtail! Flipping predictive text!
Eiram50 in reply to
Strangely, miso soup I can eat!
AgedCrone in reply to
Think I'll take the Misto route...all that chopping veg would 'do for' my hands...but despite all other remarks it sounds delicious....
in reply to AgedCrone
'Tis! You can stick veg in one of those shredder things.
AgedCrone in reply to
Then I've got to wash that up! Believe me with only one working hand you get very selective what kitchen utensils you use...if it won't go in the DW it stays in the cupboard!
in reply to AgedCrone
Okidoke. I didn't know about the one working hand.
I would make you some and send it if I could. 😃
Cheers,
miso soup I have now and again but I really like the veggie idea for some strange reason!!
in reply to Ali_H
Go for it! It's quite delicious! Good on a baked tater too!
LOOKs much better than it sounded!
Tempeh is also good. It's fermented soy beans. You do have to add flavours to it, otherwise it's a bit like chewing on a sponge. I marinate mine, after cooking in veg stock.
I can just see you all screwing up your nose. It's cheap and nutritious...honest!! 😄
I make kimchi too 👍🏼 It's very versatile, I make kimchi fried rice, add it to pasta bake, add more veggies and tofu and stock for soup or have it in a cheese toastie!! 😋😋😋😋
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