How to Make Kim Chee:

I just thought I would write quick blogpost on making Kim Chee as I have had requests for the recipe.  I PLAN to update this later with pics and such.  I hope this helps it is just quick way to get answers.  It is more of a process, than a recipe.  But here is how I do it:

Use a Napa (also called Chinese) cabbage. If you don’t have a kitchen scale just weigh it at the store on their scale.  A large cabbage is usually around 5 # or so.   For each 5# cabbage use 3 TBL. salt (or 0.6 TBL for each pound.)  I am actually experimenting with a little less salt now.  The more salt you use the crunchier it is.  Sometimes it has been too salty.  Of course you can always add more water if this happens.   It must be kosher or pickling salt.  Don’t use iodized table salt.  Cut the cabbage up and massage the salt in.

Add at least 3 inches of ginger root.  Lots of garlic. (Like a whole head)  And add some kind of hot pepper.  I just often us the crushed red pepper.  just mix it all together in a large bowl.  Usually I just mix the cabbage and salt. then add the rest of the stuff in the jar.

You have to press it down really tight. water will start coming up and the cabbage needs to stay under the water.  So weight it down with something.  I use a pimento jar.  I then just put the lid on loose enough to let CO2 escape but tight enough to press the jar down.  If you don’t have enough water building up to cover the cabbage, you can make some up.  For 1 qt of water add 2-3 TBL salt and you can top up any fermented veggies with that.

I cover my jar with a bag to keep the light out.  I then sit it in a plastic dish pan.  Most times when it ferments it will bubble out some liquid.  If you smell a dead rat, it is probably your fermenting cabbage. LOL

Taste it in 2 or 3 days and when it is sour enough put the lid on tight and stick it in the fridge. The warmer your house is the faster it ferments.  You don’t want to do it in a really hot place.  Comfortable room temp is fine. Enjoy and I hope you get hooked like me.  I even make fruit Kim Chee.  It is so yummy!  I am going to add this to the website under the podcast where I talk about fermenting in case you need to find the instructions again


Growing Bean Sprouts

Bean sprouts, I guess we don’t think  a lot about them.  But for some reason they have peaked my curiosity.  so I decided to try my hand at it.  And here is what happened.  I had some dried mung beans on had form the oriental market.  I know they sell them at most grocery stores too.  I decided to do it on the cheap.  So I got 2  2L soda bottles.  I poked a couple of holes in the bottom. I cut the tops off.  I learned that they need weight on them to make the sprouts thicker.  So I added a lid on top – upside down.  I discovered later this wasn’t quite enough weight. I added a pimento jar on top.  (Maybe next time I will put some water, sand or marbles inside for weight. re neck bean sprouter

Another trick I learned is not to le them “green up” or they can become bitter.  I just didn’t know about this.  I love greening sprouts up. no wonder all those sprouts in the store look pathetic.

I just put them in the soda bottle with the weight.  I rinsed them 2 x a day and kept them covered for 4 days (3 is enough)

I couldn’t be more pleased.  A little scoop of dried beans gave me these wonderful fresh bean sprouts.  Sweet and crunchy!  bean sprous

I made a stir fry , with chicken breasts and thighs, sweet red peppers, thinly sliced carrots, shitaki mushrooms, my precious bean sprouts, patis (fish sauce)  and tamari.  As well as Chinese 5 powder spice, chilies, ginger, and coriander.  stir fry

It was a wonderfully awesome meal!

Maybe some egg foo young in the morning!




The Humanity of Hogs…

by Gale on August 9, 2012[edit]

This really tripped me out.  We have 2 female hogs.  Big Mama is our American Guinea Hog and Sugar Baby is our Large Black Hog.  They have always been competitors and Big Mama actually ripped a slice in Sugar Babys leg once – we had to sew it up with dental floss.  Anyhow they both just gave birth.  The daddy is our American Guinea “Tank”.  They have both had one litter before and did great.  I believe we made a huge mistake this time however.  We left Sugar Baby’s little baby girl in with her.  She is over a year old; but when Sugar Baby started producing milk I think the little girl (Sugar Baby’s little Baby) may have thrown Sugar  Baby into early labor. She was nursing.  and probably producing callouses on sugar Baby’s teets.  Her little piglets were born skinny and pathetic looking.  Sugar Baby was extremely nervous and restless.  Both sows had 9 babies.  Big Mama’s were thriving.  But, Sugar Baby’s  were walking out in the open field.  My son actually saw sugar Baby’s Little Baby fighting the newborns off.  One disappeared for  2 days in a row.  We dragged the little girl out of there and she will be harvested soon. (milk fed pork.. LOL)  Anyway – one more died the next day.  I don’t know if it was from that or a predator.  But a couple of days ago I noticed Big Mama was in the area of Sugar Baby’s pigs and was feeding them.  My son verified this today.  Her six little pigs look 100% better now and Sugar Baby is calm now and full of milk.  Lesson learned – don’t leave an older pig in with newborns.  I didn’t really thin it would be a problem.  We had sheep, goats, and the male in when they had babies before with no problems.  But what really amazes me is how Big Mama fed her  nine pigs and Sugar Baby’s  six pigs.  That’s more humane than most people I know.  Big Mama is a sweet girl and I’ll tell you more about that later….

Sugar Baby

Sugar Baby and her little babies



My first taste of goat meat.

by Gale on August 8, 2012[edit]

Yesterday I drove about 2 1/2 hours south to Monticello, Florida; an enchanting place called Golden Acres Farm.(they have a website BTW)  I was there to purchase 2 goat hutches. But I was so overwhelmed by the beauty of this place.  They had Huge oak trees with spanish moss hanging from them.  Lots of goats, sheep, chickens and guinea fowl on beautiful green pastureland.  And a huge beautiful home.  While I was there I purchased some goat meat.  It was very expensive; at least for me.  She told me it’s very lean and the best way to cook it is low and slow.  I have a crock pot; but actually prefer to cook something like that on the stovetop.  That way I can control the temp better.  So I braised it this morning.  Then I added a little water, some patis (fish sauce), and some turkish seasoning.  I let it simmer on low until the meat was almost ready to fall off the bone.  I then added slice portabellas and vidalia sweet onions.  It simmered a little longer and then was ready.  I must say it was excellant.  It had a very faint hint of a gamey taste.  Reminded me of a cross between venison and pork.  Well, now I can relax.  The reason is, I’ve invested quite a bit of money into my South African Boer goats and wasn’t even sure if I’d like the meat.  Whew. LOL!!

droid pics 248

by Gale on August 8, 2012[edit].

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