http://asianhomestylecooking.tribe.net/thread/c0304983-f829-448e-8b42-ef036b41448e?format=rss Tribe.net. Local Connections http://asianhomestylecooking.tribe.net/thread/c0304983-f829-448e-8b42-ef036b41448e#c114e167-f437-4cb4-aaaf-4a2018a0328a Oh, dear. My lightning fingers and lazy arse didn't see this post before I posted my kimchi request. Am looking forward to reading your mom's recipe, Tri. Tue, 15 Jul 2008 01:54:55 GMT http://asianhomestylecooking.tribe.net/thread/c0304983-f829-448e-8b42-ef036b41448e#c114e167-f437-4cb4-aaaf-4a2018a0328a Mel 2008-07-15T01:54:55Z http://asianhomestylecooking.tribe.net/thread/c0304983-f829-448e-8b42-ef036b41448e#677d18a2-e3de-425e-a0ab-c3673529bf5c I just make the vietnamese pickled daikon for my sandwich, soo good!! Thu, 17 Apr 2008 18:34:26 GMT http://asianhomestylecooking.tribe.net/thread/c0304983-f829-448e-8b42-ef036b41448e#677d18a2-e3de-425e-a0ab-c3673529bf5c Pierced Goddess 2008-04-17T18:34:26Z http://asianhomestylecooking.tribe.net/thread/c0304983-f829-448e-8b42-ef036b41448e#ce06153e-7d9b-402d-b76b-9317b921deeb Salt pressing is quick and easy, but first you have to either get a japanese pressing container with a spring or screw arrangement, or use a weight and plate arrangement. The way it works is simple enough, you just shred your favorite veg, combine with enough salt to start them throwing juice, then press them under a weight. It's the way alot of kim chis are started actually. You can leave them out at room temperature to ferment, or put them in your refridgerator to stay cool and crisp. They're ready to eat within a day or two. Really great with rice and grilled meat! Thu, 17 Apr 2008 13:02:02 GMT http://asianhomestylecooking.tribe.net/thread/c0304983-f829-448e-8b42-ef036b41448e#ce06153e-7d9b-402d-b76b-9317b921deeb Kushtakah 2008-04-17T13:02:02Z http://asianhomestylecooking.tribe.net/thread/c0304983-f829-448e-8b42-ef036b41448e#17c845ab-0c30-4393-a548-9a0df3f8eb8b my recipe for daikon and carrot: some vinegar, water, some sugar and salt. sorry - i don't measure, but taste it along the way to make sure the mixture is balanced. ratios are probably 1:1 sugar:salt and 1:4 water:vinegar. i use the same thing for pickled jalapenos. i have a recipe my mom gave me for kim chi (surprising authentic for being vietnamese!) - i'll have to post later. i have yet to try it myself, but damn, i love my mom's kim chi. Mon, 10 Mar 2008 22:03:57 GMT http://asianhomestylecooking.tribe.net/thread/c0304983-f829-448e-8b42-ef036b41448e#17c845ab-0c30-4393-a548-9a0df3f8eb8b Tri 2008-03-10T22:03:57Z http://asianhomestylecooking.tribe.net/thread/c0304983-f829-448e-8b42-ef036b41448e#f945b5a3-fe31-4562-90d6-27434c9eaf18 Anyone have a favorite recipe for homeade pickled vegetables? Daikon and carrot? Kim chee? Mon, 10 Mar 2008 21:58:32 GMT http://asianhomestylecooking.tribe.net/thread/c0304983-f829-448e-8b42-ef036b41448e#f945b5a3-fe31-4562-90d6-27434c9eaf18 +Alena+ 2008-03-10T21:58:32Z