On Sat, 18 Jul 2020 15:11:58 -0700 (PDT), Silvar Beitel wrote:

> Per Maangchi's recipe for "quick" kimchee (see her website):
>
> https://photos.app.goo.gl/DsfCcamMSFbMFD658
>
> I was almost out of the stuff[1], but had managed to find all the
> necessary ingredients by yesterday[2] and had at it.
>
> [1] For me, a much loved side dish, condiment, and ingredient.
> Possible RFC thread?
>
> [2] Seriously? Who woulda thought Napa cabbage would disappear
> from (USA) store shelves in a pandemic?

There have been several theories that the coronavirus first travels
into the intestines where it breeds and then spreads to the rest of
the body. And also that several drugs used to treat stomach problems
are also beneficial (Famotadine).

So MY theory is that this is why Korea is doing so well on the
Covid-19 front - Kimchi and its natural probiotics in the intestines
creates an inhospitable flora for reproduction of the coronavirus.

Which is why I just made "Spicy Sauerkraut" using the vacuum bag
method.

"Asian Sauerkraut" because, to keep the peace in the house, it's
basically forbidden not to make/eat kimchi indoors. So I used
regular green cabbage and shredded it as for sauerkraut(*), then
added ginger, garlic, a jalapeno pepper, a really potent red pepper
so it wouldn't be so red(*), finely sliced yellow onion instead of
green(*), and 2.5% salt by weight. It's 1.5lbs of raw materials.

(*) All so it doesn't *LOOK* like kimchi ;-)

Vacuumed it up in a large nylon foodsaver bag so air can't make it
spoil, and that's it. It will sit out on the counter looking like
innocent sauerkraut where it will start to swell up while emitting
no odor. And no burping required. I may or may not poke a hole in
it (outside) to gas it and reseal it if it swells up too much before
it's done fermenting.

https://i.postimg.cc/2SChwc5V/Spicy-Sauerkraut.jpg

Just remember... if anybody asks, it's SPICY SAUERKRAUT and NOT
kimchi. Got it?

-sw