On Sat, 15 Aug 2009 20:31:09 -0500, Sqwertz wrote:

> On Sat, 15 Aug 2009 17:58:08 -0600, Arri London wrote:
>
>> Try this one:
>>
>> Kimchi (From 'Korean Home Cooking') paraphrased
>>
>> 1 napa cabbage
>> 2 c kosher or sea salt
>> 2 c water or beef stock
>> 3 oz daikon/white radish/mooli
>> 3 oz spring/salad onions
>> 4 oz Asian pear/nashi
>> 1 whole bulb garlic
>> 1 small piece fresh ginger, peeled
>> 1/2 c fermented or dried shrimp
>> large pinch of shredded red chile (like Thai chile)
>> 2 tbs sugar
>> water
>
> I have never seen a recipe that calls for beef stock in the brine.
> How odd.
>
> -sw

me either.

maybe if made from bouillon cubes or the like, but otherwise i'd be leery
of keeping it unrefrigerated for a few days if there is any fat in it.

but then, adding raw oysters would scare me too, so who knows?

your pal,
blake