tag:blogger.com,1999:blog-21937028.post3624894994372064562..comments2023-10-28T04:51:32.465-04:00Comments on cookblog: Frostpeterhttp://www.blogger.com/profile/17189314044617829401noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-21937028.post-87236970426991460282007-10-30T07:56:00.000-04:002007-10-30T07:56:00.000-04:00Pretty much- the difference is that kimchi (and sa...Pretty much- the difference is that kimchi (and sauerkraut too) is left to ferment for about a week, which gives it the pickled taste and helps preserve it. Putting the tsukemono under pressure helps accelerate the process, though the shorter fermentation makes for a much more delicate flavor.peterhttps://www.blogger.com/profile/17189314044617829401noreply@blogger.comtag:blogger.com,1999:blog-21937028.post-49934269961864502702007-10-29T22:56:00.000-04:002007-10-29T22:56:00.000-04:00Making kimchi is a great idea. I was recently taug...Making kimchi is a great idea. I was recently taught to make tsukemono, that crunchy appetizer you get in Japanese restaurants, by slicing the baby daikon leaves, with carrot and cabbage or what-have-you, placing them in a plastic bag with salt, closing the bag, and then pressing. Hard. A few hours later you have tsukemono. Seems to me kimchi is the same thing but allowed to sit longer. Am I right?Moonbearhttps://www.blogger.com/profile/10703879019455303112noreply@blogger.com