Comments on: Kimchi http://foodblog.jkvetter.com/2008/01/25/kimchi/ Healing vegetarian and vegan meals that are delightful to the taste. Fri, 25 Jul 2008 00:39:52 +0000 http://wordpress.org/?v=2.3.2 By: myvegancookbook http://foodblog.jkvetter.com/2008/01/25/kimchi/#comment-105 myvegancookbook Mon, 28 Jan 2008 22:39:25 +0000 http://foodblog.jkvetter.com/2008/01/25/kimchi/#comment-105 I cooked the cabbage rolls in a crock pot for 4 hours and they still were kinda tough. You couldn't cut into them with a fork, you had to tear them apart. I was also disappointed with the taste. Chard leaves sounds like a good idea. I cooked the cabbage rolls in a crock pot for 4 hours and they still were kinda tough. You couldn’t cut into them with a fork, you had to tear them apart. I was also disappointed with the taste. Chard leaves sounds like a good idea.

]]> By: Jackie http://foodblog.jkvetter.com/2008/01/25/kimchi/#comment-104 Jackie Sun, 27 Jan 2008 11:34:12 +0000 http://foodblog.jkvetter.com/2008/01/25/kimchi/#comment-104 Josh: It is fermented, so kind of like sauerkraut type of taste. It is so good and so good for you. So many health benefits. With regards to cabbage rolls, did you try very quickly blanching the cabbage leaves? Sometimes that helps with the toughness. Collard leaves or chard leaves make delicious rolls also. I'm going to work on those myself! Looks like we are thinking along the same wavelength! Josh:

It is fermented, so kind of like sauerkraut type of taste. It is so good and so good for you. So many health benefits.

With regards to cabbage rolls, did you try very quickly blanching the cabbage leaves? Sometimes that helps with the toughness. Collard leaves or chard leaves make delicious rolls also. I’m going to work on those myself! Looks like we are thinking along the same wavelength!

]]> By: myvegancookbook http://foodblog.jkvetter.com/2008/01/25/kimchi/#comment-103 myvegancookbook Sun, 27 Jan 2008 06:08:48 +0000 http://foodblog.jkvetter.com/2008/01/25/kimchi/#comment-103 That looks like it would be good. How would you describe the taste? I've been thinking about cabbage lately. Worked on cabbage rolls several times last month and I couldn't get them to work. The cabbage was too tough. That looks like it would be good. How would you describe the taste? I’ve been thinking about cabbage lately. Worked on cabbage rolls several times last month and I couldn’t get them to work. The cabbage was too tough.

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