Make kimchi in three days with Mother-in-Law's kit Fermented foods like sauerkraut and pickles 
http://www.tastingtable.com/entry_detail/good_taste/9366/Become_lacto_tolerant_with_Brassica_Brine.htm 
are great sources of probiotics, but can be daunting to make at home. New 
York City's Mother-in-Law's Kimchi, whose fiery fermented cabbage and 
daikon radishes we've enjoyed for years, has solved that conundrum with its 
easy-to-use DIY Kimchi Kit 
http://www.milkimchi.com/shop/index.php/featured/diy-kimchi-making-kit.html 
($35). Opening the 1-quart jar yields a powerful blast of the pre-measured 
packet of gochugaru (Korean 
http://www.tastingtable.com/entry_by_section/nyc/monthly-editions/monthly-editions-2012-10 
chile pepper flakes) inside; there's also a bottle of fish sauce and 
detailed instructions, complete with troubleshooting tips. We made 
traditional cabbage kimchi, which calls for a head of Napa cabbage 
http://www.tastingtable.com/entry_detail/chefs_recipes/13598/A_cabbage_and_watercress_salad_with_serious_crunch.htm 
, scallions, fresh garlic and ginger, and a pinch of salt. The directions 
are foolproof: a little chopping, a little mixing and a little shaking in 
the jar. After 72 hours of room-temperature fermentation, we had ourselves 
a heaping jar of kimchi that we added to soups 
http://www.tastingtable.com/entry_detail/chefs_recipes/10856/TT_National_%7C_Spicy_Kimchi_Soup_Kimchi_Jigae_with_Pork_Tend.htm 
, cooked with scrambled eggs 
http://www.tastingtable.com/entry_detail/chefs_recipes/13417/Your_new_favorite_breakfast_sandwich.htm 
and crunched on its own. There's also a recipe for cucumber kimchi, but you 
can use the kit to experiment with other firm vegetables. Explore your 
probiotic prowess. 
http://www.tastingtable.com/entry_detail/national/9288/Rule_your_own_kingdom_of_microbacteria.htm
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Fermentative Measures
Make kimchi in three days with Mother-in-Law's kit
Wed. 22 May '13
 
 
Mother-in-Law's Kimchi Kit
Master kimchi with a foolproof kit.
Fermented foods like sauerkraut and pickles are great sources of probiotics, but can be daunting to make at home.

New York City’s Mother-in-Law’s Kimchi, whose fiery fermented cabbage and daikon radishes we’ve enjoyed for years, has solved that conundrum with its easy-to-use DIY Kimchi Kit ($35).

Opening the 1-quart jar yields a powerful blast of the pre-measured packet of gochugaru (Korean chile pepper flakes) inside; there’s also a bottle of fish sauce and detailed instructions, complete with troubleshooting tips.

We made traditional cabbage kimchi, which calls for a head of Napa cabbage, scallions, fresh garlic and ginger, and a pinch of salt. The directions are foolproof: a little chopping, a little mixing and a little shaking in the jar.

After 72 hours of room-temperature fermentation, we had ourselves a heaping jar of kimchi that we added to soups, cooked with scrambled eggs and crunched on its own. There’s also a recipe for cucumber kimchi, but you can use the kit to experiment with other firm vegetables.

Explore your probiotic prowess.
 
NEXT STEP Buy Mother-in-Law's DIY Kimchi Kit
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