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Started by Verdigris on Jul 22, 2017 4:23:59 PM
Wot, no kimchi thread?

I'd have thought JtT would be riddled with fermented food munching epicureans, evidence from the "snacks of shame" thread notwithstanding.

How are your gut flora?

Mines a pint (of kefir, natch).

rearranged - 23 Jul 2017 22:23:38 (#1 of 166)

I am certainly interested in giving it a go. Does anyone have any experience of it and can they recommend a book?

grenadiglia - 23 Jul 2017 22:28:01 (#2 of 166)

I bloody love kimchi, especially with artisanal sossidges and Mankwold.

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rearranged - 23 Jul 2017 22:33:33 (#4 of 166)

Kimchi is bloody amazing, but I am keen on trying all sorts.

GrrrIbdis - 23 Jul 2017 22:33:50 (#5 of 166)

A friend gave me kefir grains, too, and I couldn't manage it, much as I like the stuff I buy from the supermarket! I love kimchi, too, and sauerkraut. And miso. Can't think why I'm not super-fit, svelte and immortal, really.....

rearranged - 23 Jul 2017 22:35:11 (#6 of 166)

You don't know that you aren't immortal.

grenadiglia - 23 Jul 2017 22:41:44 (#7 of 166)

What do you do with kefir, apart from making borscht?

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GrrrIbdis - 23 Jul 2017 22:42:21 (#9 of 166)

Borscht? Good idea. I just drink it.

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Sabacious - 23 Jul 2017 22:49:50 (#11 of 166)

Dressings. Poultices and unguents.

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TheExcession - 24 Jul 2017 13:35:15 (#13 of 166)

Kimchi is rather nice, although my wife did once buy a packet that was, shall we say, a bit mature. After opening it we wrapped the packet in cling film, then placed it inside a tupperware and placed that in the fridge

You could still smell something cabbagey in the kitchen.

limegreen - 24 Jul 2017 23:33:47 (#14 of 166)

I made my own. Does that help.

It's okay. <shrugs>

Antimatter - 25 Jul 2017 01:33:19 (#15 of 166)

Recipe please. I love it in fish tacos.

GrrrIbdis - 25 Jul 2017 10:28:33 (#16 of 166)

We made our own, a couple of times. It helped us understand why the family recipes and skills are so highly prized in Korea.

Verdigris - 25 Jul 2017 20:59:19 (#17 of 166)

2kg of kimchi, a kefir starter and Michael Mosley's "The Clever Guts Diet Book" all arrived today. Have just had a bowlful of the kimchi and I am glowing with chilli and possibly health.

It's very satisfy stuff. I really can't be arsed to cook now.

grenadiglia - 25 Jul 2017 21:34:17 (#18 of 166)

A bowl of kimchi a day keeps the doctor away - or at least, out of olfactory range.

grenadiglia - 26 Jul 2017 18:55:35 (#19 of 166)

Once again, Verdi is one step ahead of the Graun:

SinnerBoy - 27 Jul 2017 09:01:40 (#20 of 166)

Please, there is no "t" in borsch, as my wife has explained to me.

She makes her own kimchi, sometimes with hot chilli, sometimes not. Korean food is very popular in Kazakhstan.

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