On Mon, 01 Dec 2003 00:07:57 GMT, HeatherInSwampscott
> wrote:

>I have been playing with slow fermenting ... kimchee,

So! I am not alone. I posted a thread on this subject earlier.

I make up two quarts a week and eat it all myself. No one else likes
it. I just finished putting up 3 quarts this time because I want some
in reserve.

If I may say so, my kimchi is better than the product you find in the
Korean stores, not because I am an expert but because I control the
ingredients. Most people are turned off because they do not like that
excessively hot pepper you find in most kimchi. I use a much milder
variety (red pepper flakes vs hot pepper flakes) and it makes the
product less fiery.

I also use sliced Korean radish along with the cabbage (2.5 lb
cabbage, 1.5 lb radish), which I salt for 3 hours. I use an abundance
of minced garlic and ginger plus a couple TBS sugar and several
squirts of fish sauce (anchovies). Add 1 bunch of green onions and
that is my recipe for perfect kimchi. I give it a 24 hour room
temperature fermen, and then out it into the refrigerator for the rest
of the week.

>I love a roast beef that is cooked a long time
>at low temperatures.

That's called Texas BBQ.

>Send your S L O W recipes to me! : -)

How about a 16 hour brisket?