I’m still thinking about kimchi. I am tremendously impressed with its health properties and now I know how to make it. But how am I going to incorporate it into our diet? We rarely eat Asian. Meat, potatoes, and salad is more our style. Well, and a bit of Mexican, and Italian thrown in. So you could say once more I ‘put the cart before the horse’.
In fact I had never tasted kimchi before I took the class. Truthfully, I was rather scared too. Would it be really awful like the sauerkraut you get in a can from the store that I was given as a child. So repelled was I that when the first two rounds of taste testing circulated through our class, I discretely passed it on. It took me a week before I could talk myself into a bite of my own kimchi. It was really foreign to my tongue. But with my health taking a plunge due to too much physical and mental stress, I’ve decided to make some major changes. Diet is one area. I know I need some probiotic cultures and fresh kimchi is a super model.
But first I’m organizing and tossing to find control. My refrigerator included. It was growing things. I included my kimchi in the toss as it was growing stronger flavored by the minute. The chickens LOVED it!
The chickens get older buttermilk and yogurt and sprouted wheat. Now I think I’ll throw in some kimchi. I could make big batches in the fall in good sized food safe gallon buckets to place in the basement where it is cool. Maybe the chickens won’t mind the stronger taste as it ages. I will start small and experiment as cabbage grows well in our cool climate and Kimchi could be a way we could cut winter feed costs.
Then my brain wondered over to the rabbit pens. Hm… would they like it too and benefit? It seems like a good idea so I hip hopped over to NCIB, my favorite research site. Yes indeed, they did an experiment and the active ingredient in kimchi, 3-(4′-hydroxyl-3′,5′- and it helped rabbits with atherosclerosis. Don’t know what that is but it sounds ominous. I’m guessing something to do with the heart. I admit to not really reading the test but skimmed down to the words, ‘good for rabbits’. I’m writing a blog and all I need to know is can rabbits eat it. The answer is yes indeed but will they eat it? I’ll have to ask them as the lab rabbits were given shots of the healthy chemicals in kimchi instead of the fermented vegetables themselves.
This news is exciting. It’s three more interconnections in my permaculture plan I’m creating where everything is meant to flow one into another. The more the interconnections, the more life sustainable my plan will be.
But rather than be thinking of how I can feed it to my stock, what I really should be doing is thinking about is how I can get myself and family to eat it. So how am I going to do that? I know we won’t just munch on it out of a jar, at first anyway. It is too far removed from our culture. We might like it mixed in a salad though. Maybe a potato salad or a fresh coleslaw. Hm… will have to look into that.
I know I can’t cook with it and reserve the benefits of a live culture since they die at 130F. Not even my beloved buttermilk will give us probiotics from the pancakes we so love, nutrition yes, but the benefits of live culture no, as the thermometer read 180F. So what shall I do? It has to go in more than salad. What about soup. Cabbage is good in soup. A tomato, dried bean, carrot, onion, and sausage soup with a dash of kimchi stirred in at the very end right before you eat it. I’ll use the wide pasta bowls so the soup will cool quickly and stir it in to the individual servings. Salad and soup, good places to start.
Maybe there is something I can learn to do with sauerkraut too. I’ve heard of Ruben sandwiches but never tried them. Doesn’t homemade rye bread with beef sound good? Throw a little sauerkraut on top and it might not be bad. Not store kraut since the canning killed the good stuff. I think ‘by George’ we might just have found ‘a horse for my cart’.
Meanwhile, I’ll give you photos of the handouts I received from the University of Wyoming on kimchi. Let’s learn together.