Does anyone know abt kimchi for Os?

Thanks!

Check the ingredients, does it have vinegar?

fermented chicory or other sourced kimchi are fine (if done with no avoids).......homemade is best with salt exclusively.
helps you detox and aids in food digestion.....

Quoted Text

fermentation
http://wildfermentation.com/
a sterilized 1 quart mason jar; stuff the jar
with your veggie of choice and add any
herb/spices/etc. (but leave the top inch of
the jar empty); add 2 tablespoons of good
quality sea salt (alternately you could use 1
tablespoon of salt plus 4 tablespoons of whey
except that whey is an avoid for type A and O);
cover the veggies with water (again, leave
the top inch of the jar clear).  Seal up the
jar (you could shake it up a little to make
sure everything is mixed).  Leave the jar at
room temperature for about 3 days (you will
see a little bubbling).  Transfer the jar to
the fridge or cold storage.  Technically you
could eat the stuff right away; most things
improve with age.

most of the kimchi i eat are bottled in Korea.
So i won't exactly know.. the list of ingredients is not detailed

But the most common vegetable they use is chinese cabbage.. i'm not sure if it is a name familiar to most of you here. Another name for it is chinese leaf.

It looks like cabbage, except that it is long.. and the stems are more spongy.

It is the most commonly used vegetable in kimchi.

Does anyone here know if they use whey in made-in-korea kimchi?

Well I dont think they use whey in made in korea kimchi. You can really use any vegetable in kimchi. Most of the kimchi is not made in korea but in California and most korean foods are distributed by chinese companies. The cabbage you are talking about is also called Napa Cabbage, it is at the korean market I shop at and is really nice but I cant eat it. You shouldnt need to add water to your recepie if it has enough salt that was a mistake I first made when learning to make it. The water you see in most kimchi comes from the vegetables. I am planing to make it with Kale, Collards, Swis Chard, Arugala, Broccoli and any other beneficial vegetables I can think of. Remember that cabbage is not only the authentic vegetable used in Kimchi as radishes and cucumbers as well as little baby leeks are also popular. Dont forget the essential flavorings of garlic (raw), ginger (not to much, it will turn it brown if there is too much), green onions, salt, and red pepper if you can (korean kimchi pepper is best).  Do your research and find a recipie that suits you and remember that its flexible to what you want. I think making kimchi is much easier  that most recepies like to let on. If you want my general recipie I can give it to you. My korean roommate thought my kimchi was the best she has had in a long time.  I hope you try making your own because the ingredients of some kimchi is not so good and you will know that you are eating something special and more healthy if you make it.

You can make your own compliant kimchi with beneficial or neutral vegetables, spices, and sea salt.  Let time culture the vegetable mixture.  No vinegar is needed.

Alia

JamieB,
pls post your kimchi recipe!

Sorry its so long.
Well Its not much of a recipie but more of a guide.
The amounts of all ingredients will depend on the amount you want to make.
Clean and cut in to small peices your vegies of choice and put them into a bowl that will fit them.
I use a lot more then you would think because when they are salted they will loose some of their water.
Put enough warm water in the bowl with the veggies so that they are pretty much covered and then add salt (kimchi salt is best because it is extra salty but as long as you have enough any salt can do). I try to go for the salinity of the sea or as close to it as I can get by adding salt and tasting. It should be fairly salty but not too salty. I have made several kimchi's that had either too much salt or not enough and neither were good. It is a personal choice but you want to have enough salt to draw out some water from the veggies and to preserve them and enhance the flavors of the other seasonings. Let them sit in the salt water for an hour or more if you have the time. Some recipies suggest a whole 24 hours but I have found that is not necessary.
Drain the salt water from the veggies and mix with garlic (amount depends on how much you make but I like a lot so at least 4 to 6 cloves and a whole head if making a big batch). Ginger, at least a thumb sized knob, a bunch of green onions chopped, and red pepper if you can. I am going to go light on the pepper next time I make it but I do enjoy a hot one on occasion. I would suggest korean kimchi pepper if you can get it but any red pepper flakes will do, I just like the flavor better with the korean hot red pepper.
Mix all the veggies and the seasonings togeather and taste if it seems it needs a little more salt then add some, I find that I usually have to add a little more.
Use a clean glass jar that has a lid. Korean markets generally sell used kimchi jars for $1.50 for a gallon jar or less for a half gallon. When I want to make a small amount I just use a mason jar.
Start packing the jar with your kim chi, the goal is to make sure there are no pockets of air so use a spoon and pack it down hard as you go. By the time you get to the top you will notice the water level being created by the water in the veggies.
Put a lid on it and I usually stick it directly into the fridge but not before I start eating the leftovers right away. If you like it sour you can start the process faster by leaving it out for a day at room temp and then sticking it in the fridge. My korean roommate said that women usually like it sour and men like it young and fresh but I found I liked it younger. Experiment and try it, just realize that it may take a couple of times to get it to your liking.

thanks a lot for sharing!

so the salt water you drain off the veggies..........do you just throw it away?

Well I have yeah. It is a way of opening the cell walls and shrinking the mass of the veggies so you can store a large amount in a small space and have the veggies be preserved.

thanks!

thanks!

So errrmm.. napa cabbage is okay for Os huh?

:$

duchess, don't worry if you can't abide napa. Ordinary old cabbbage will do. But to be on the beneficial side you should know as an O that you may also prepare kimchi with pumpkin. Pumpkin is used in Korea. Same method. Just soak overnight in salted water.
eh

So, is kimchi salted vegetables that allow O's to eat an avoid like cabbage, brussell sprouts & whatever?
Doesn't all this salt affect our bodies?  This is confusing to understand.

Just use beneficial vegetables, G. It doesn't have to be cabbage. And don't panic, the serving size is actually quite small. I've never had more than a tablespoon of kimchi served with a main meal. It stimulates the tastebuds, 'opens the appetite', as they say. It is not meant to be a main meal, by any means!  A teaspoon of the stuff is enough for some people.
eh

I wouldnt use cabbage unless your allowed to, so no cabbage A's and O's. You can use whatever veggies are bennificial or neutral for you. It is really a condiment but can also be used in cooking to add flavor to dishes. You can add it to soups, salads, rice, eggs, meat dishes, the sky is the limit really.

Quoted from eh

Just use beneficial vegetables, G. It doesn't have to be cabbage. And don't panic, the serving size is actually quite small.

You can substitute bok choy for the cabbage;  it's neutral for all blood types:
http://www.dadamo.com/typebase4/depictor5.pl?70

Alia

Thank You all so much,  I thought it was a vegetable to eat as a vegetable serving Whew I couldn't imagine all the salt that would enter the body with a whole serving, but as a condiment, sounds good!

do u chop the garlic or just mix them whole and peeled ?

thanks!

its funny.. why is cabbage an avoid food? if my eyes were not playing tricks on me; i thought it is a neutral food for Os..

i love napa cabbage..

Quoted from duchess

its funny.. why is cabbage an avoid food? if my eyes were not playing tricks on me; i thought it is a neutral food for Os..

i love napa cabbage..

Neutral for O secretors, avoid for O nonnies.

Quoted from duchess

do u chop the garlic or just mix them whole and peeled ?

thanks!

Crush the garlic. Have a look at this site:

kimchi.pyongyang-metro.com/