Kim Chee Update

Yesterday, I pulled the Kim Chee from the cool room in the basement where I had it fermenting at just below room temperature.

The results? Well, I would caution abitious Kim Chee makers out there to be judicious with your spices because the cabbage seems to absorb any spicy heat as it ages. I tend to season liberally, and I did when preparing my Kim Chee the other day, and this batch is a zesty one, to say the least. It's tasty, but I have a higher-than-normal tolerance for spicy heat. I probably cannot serve this to others without the mellowing effect of a protein. That being said, this would make an awesome condiment for pork barbeque.

One of my seasonings was horseradish root. While I associate Kim Chee with ginger, I happened not to have any ginger root on hand the other day when I was preparing this. But I did have another spicy root...horseradish. The horseradish imparted a nice enough zest, but I still prefer ginger.

Kim Chee was easy enough to do, but one head of cabbage makes enough of it to feed a small army, so don't hesitate to try this, but plan on sharing (unless you're working one of those cabbage diets that go in and out of vogue).

Oh, and I know this link below pertains to sauerkraut, but sauerkraut is just another variation on fermented cabbage. Do check it out. Evidently, if you eat enough Kim Chee or sauerkraut, you'll be an unstoppable force of glowing health.

http://www.sauerkraut.com/benefits.htm