Date:   9/14/2005 7:45:10 AM ( 19 y ago)
Hits:   4,755
URL:   https://www.curezone.org/forums/fm.asp?i=64961

I paste here this recipe for kimchi. kimchi is a typica korean dish which is found to be helpful in preventing birdflu and speeding up recovery, lowering the mortality rates. Many scientists are claiming it to be an hoax, but I think it might be worth trying! It tastes great according to what I've read ( still didn't try it)
recipe claims for Celery cabbage but it can be done with every vegetable you like.


Kimchi
(Korean Pickled Vegetables)

1 pound Celery cabbage stalks
1 large carrot
1/4 pound (about 3) daikon (white Asian radish)
2 green onions, thinly sliced
1/4 cup soy sauce
1/2 cup water
2 tablespoons honey
3 tablespoons cider vinegar
1 teaspoon minced fresh ginger root
4 cloves garlic
2 to 4 dried chilies, 2 inches long, split

1. Slice the cabbage, carrot and radishes lengthwise and then into 2 1/2-inch long strips.
2. Toss with green onions, soy sauce and water. Cover loosely and let stand overnight.
3. Drain the liquid from the vegetables into a bowl. Add honey and vinegar to the liquid and stir well to dissolve honey.
4. Add ginger, garlic and chilies to the vegetables and pack them into a sterilized quart jar.
5. Pour liquid into the jar. If more liquid is needed to cover vegetables, add water.
6. Cover loosely with a lid and let sit at room temperature for 1-3 days to ferment. (The liquid will bubble and the flavor will become sour.) The Kimchi should then be refrigerated.
7. In 3 to 4 days the cabbage will become translucent and will be ready to serve.
8. Kimchi can be stored in the refrigerator for 2 months.

Yield: 1 quart.

 

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