Oh, Dearest Mother, Sweetest Virgin of Altagracia, our Patroness. You are our Advocate and to you we recommend our needs. You are our Teacher and like disciples we come to learn from the example of your holy life. You are our Mother, and like children, we come to offer you all of the love of our hearts. Receive, dearest Mother, our offerings and listen attentively to our supplications. Amen.



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Our Lady's Loom, Larder, and Laundry (Forum Locked Forum Locked)
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stefoodie
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Posted: Aug 21 2008 at 7:10am | IP Logged Quote stefoodie
Wow, Betsy! That sounds so simple I don't know why I haven't tried making it before! The process is very similar to making Korean kimchi or the Filipino buro. I know what you mean about the poor man's medicine. My grandma and mom regularly make fermented stuff. I think it's time I joined them! Thank you again -- that Harsch crock is on my wish list now...

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Betsy
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Posted: Aug 21 2008 at 10:18am | IP Logged Quote Betsy
stefoodie wrote:
   The process is very similar to making Korean kimchi or the Filipino buro.


How do you make Kimchi? I have read recipes but I have been nervous to try it because of the spiciness of it. My kids don't like spicy food.

You won't regret getting the Harsh crock...I am actually asking for a second one for Christmas so I can keep up with our sauerkraut demand!

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stefoodie
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Posted: Aug 21 2008 at 10:57am | IP Logged Quote stefoodie
Yes, kimchi is spicy - maybe you can make only a little bit at a time, just for you and dh?

here's the recipe I usually follow but with less veggies (sometimes just cabbage, or cabbage and radish), and I like using Korean salted shrimp sauce instead of fish sauce. I also make only a bit at a time because we don't eat a lot of it -- only when I make Korean food once a month or so. I think there's someone on the forum who's Korean, maybe she'll have other tips as well.


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