tag:blogger.com,1999:blog-3698134075709295915.post1793529587175204605..comments2023-11-17T12:32:11.301-05:00Comments on Daphne's Dandelions: When it rainsDaphne Gouldhttp://www.blogger.com/profile/17305049560953735881noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-3698134075709295915.post-15932781531782370552015-06-23T10:05:29.888-04:002015-06-23T10:05:29.888-04:00Thank youThank youAnonymoushttps://www.blogger.com/profile/15518583627342637449noreply@blogger.comtag:blogger.com,1999:blog-3698134075709295915.post-22499182676783051612015-06-19T15:45:15.415-04:002015-06-19T15:45:15.415-04:00I got them on Etsy. I got them on Etsy. Daphne Gouldhttps://www.blogger.com/profile/17305049560953735881noreply@blogger.comtag:blogger.com,1999:blog-3698134075709295915.post-73350893229469034202015-06-19T14:03:00.117-04:002015-06-19T14:03:00.117-04:00Decorating with food is the best ;-) Where did you...Decorating with food is the best ;-) Where did you find those neat tops for your canning jars? I am going to try making sauerkraut this fall (if my savoy cabbage decided to mature).Anonymoushttps://www.blogger.com/profile/15518583627342637449noreply@blogger.comtag:blogger.com,1999:blog-3698134075709295915.post-18749157218600077802015-06-18T21:48:20.838-04:002015-06-18T21:48:20.838-04:00Hope you like the kimchi, it should be delicious. ...Hope you like the kimchi, it should be delicious. When I made it last year, I used the same brining technique but found the result pretty salty. Mac suggested that the other technique of just salting the cabbage produced a less salty product. I did use the official gochugaro pepper flakes from Korea (not China) and a fermented shrimp paste I found at a Korean store near me. My cabbage is heading up so I hope to make a new batch soon.David Veltenhttps://www.blogger.com/profile/07710293718143454000noreply@blogger.comtag:blogger.com,1999:blog-3698134075709295915.post-53433204238151810952015-06-17T21:12:47.006-04:002015-06-17T21:12:47.006-04:00I'm really looking forward to hearing about ho...I'm really looking forward to hearing about how you find the kimchi. I've heard of it before, but had no idea how it was made. Like Quinn, the paste massage was a surprise. I only started making pickles and canning tomatoes last year so the next step will be sauerkraut. I'm sure I will give kimchi a try at some point as that spice blend sounds delicious.Margarethttps://www.blogger.com/profile/15949946977793864054noreply@blogger.comtag:blogger.com,1999:blog-3698134075709295915.post-91072303852784559602015-06-17T18:47:43.195-04:002015-06-17T18:47:43.195-04:00The fermenting jar I ordered online arrived this m...The fermenting jar I ordered online arrived this morning. I can't wait to try making dill pickles. Kimchi sounds a lot more complicated. gardenvariety-hoosierhttps://www.blogger.com/profile/02823437033502199023noreply@blogger.comtag:blogger.com,1999:blog-3698134075709295915.post-68721562729153936242015-06-17T15:41:56.664-04:002015-06-17T15:41:56.664-04:00I need to make a batch of kohlrabi pickles too. An...I need to make a batch of kohlrabi pickles too. And a batch with daikon radish. I've not been adventurous enough to make kimchi yet, so I will wait to see how yours turns out!Dave @ HappyAcreshttps://www.blogger.com/profile/03441364543023807886noreply@blogger.comtag:blogger.com,1999:blog-3698134075709295915.post-53243012961048903652015-06-17T08:37:12.401-04:002015-06-17T08:37:12.401-04:00I am not keen on preserved vegetables - except pos...I am not keen on preserved vegetables - except possibly a chutney or two - so I won't be attempting kimchi, but I know you like that sort of thing and I hope it works for you. If it does, it will be a good way of making use of your oriental cabbage mountain.Mark Willishttps://www.blogger.com/profile/04558305122821209520noreply@blogger.comtag:blogger.com,1999:blog-3698134075709295915.post-72622686731286507272015-06-17T05:27:31.995-04:002015-06-17T05:27:31.995-04:00I tend to be a rain indoors fine outdoors person t...I tend to be a rain indoors fine outdoors person too but preserving in jars is a mystery to me, It sort of scares me,Sue Garretthttps://www.blogger.com/profile/08164518448098182276noreply@blogger.comtag:blogger.com,1999:blog-3698134075709295915.post-6576260066430813492015-06-16T20:02:44.246-04:002015-06-16T20:02:44.246-04:00I never realized kimchi requires that rice flour a...I never realized kimchi requires that rice flour and massage step! I'll be looking forward to hearing what you think of your test batch.Quinnhttps://www.blogger.com/profile/17292701509476856967noreply@blogger.com