[CH] Fermentation

Ken and Mary Ann Vaugnan (kvaughan@ptialaska.net)
Mon, 12 Oct 1998 14:54:41 -0800

With the discussion about Saurkraut and peppers and fermentation, perhaps
the better form of fermented product, aka Kim Chee and related products
could be explored.  I have made the napa cabbage, green onion, garlic,
ginger, and red pepper verion, but would appreciate learning how some of the
other variations are prepared.

Hard to beat a saurkraut with red pepper in it--