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Food » rec.food.preserving » Tianjin preserved vegetable
| Tianjin preserved vegetable [message #34349] |
Fr, 11 Februar 2005 10:13 |
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My sister has so kindly given me a jar of tianjin cabbage preserved,
as far as my tastebuds can tell, in salt, salt, and more salt. oh and
garlic but I never noticed that bit. Does anyone know what I can do
with it? It crossed my mind it may be similar to Kim chee I hear you
guys talk about. Actually Tianjin may be the producer. Anyways, I
have this REALLY salty cabbage in a nice jar and would like to use it
for something edible. Any ideas?
Thanks.
--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]
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| Re: Tianjin preserved vegetable [message #35722 ] |
Fr, 11 Februar 2005 14:21 |
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I just found out that I put too much salt in my last batch of sauerkraut. I
took a jar of it and let it soak in a pan of water for 4 hours, drained it
and did it again with fresh water. It removed most of the salt to the point
I almost had to add some. Good luck.
Dwayne
"Loki" <loki [at] aotearoa.invalid> wrote in message
news:99031335260752709.NC-1.61.loki [at] news.clear.net.nz...
> My sister has so kindly given me a jar of tianjin cabbage preserved,
> as far as my tastebuds can tell, in salt, salt, and more salt. oh and
> garlic but I never noticed that bit. Does anyone know what I can do
> with it? It crossed my mind it may be similar to Kim chee I hear you
> guys talk about. Actually Tianjin may be the producer. Anyways, I
> have this REALLY salty cabbage in a nice jar and would like to use it
> for something edible. Any ideas?
>
> Thanks.
> --
> Cheers,
> Loki [ Brevity is the soul of wit. W.Shakespeare ]
>
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| Re: Tianjin preserved vegetable [message #35727 ] |
Fr, 11 Februar 2005 20:20 |
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Loki wrote:
> My sister has so kindly given me a jar of tianjin cabbage preserved,
> as far as my tastebuds can tell, in salt, salt, and more salt. oh and
> garlic
Perhaps some radish as well, and/or turnip.
> but I never noticed that bit. Does anyone know what I can do with it?
> It crossed my mind it may be similar to Kim chee I hear you guys talk
> about. Actually Tianjin may be the producer.
No, it's either the city or the region, I forget which. They're rather
proud of it...
> Anyways, I have this REALLY salty cabbage in a nice jar and would
> like to use it for something edible. Any ideas?
No, you don't use it as a Sauerkraut/Kim Chi/Chee sub... it's a
flavoring agent (just like you wouldn't make black bean soup from
fermented/salted black bean). Use with pork/ham dishes, etc.
It does keep just about forever--I have a jar (and they are nice) in my
pantry going on 12 years old now.
B/
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| Re: Tianjin preserved vegetable [message #35731 ] |
So, 13 Februar 2005 10:54 |
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il Fri, 11 Feb 2005 13:21:15 GMT, "Dwayne" ha scritto:
> I just found out that I put too much salt in my last batch of sauerkraut. I
> took a jar of it and let it soak in a pan of water for 4 hours, drained it
> and did it again with fresh water. It removed most of the salt to the point
> I almost had to add some. Good luck.
>
> Dwayne
What does one do with sauerkraut anyways? I have absolutely no
experience with this sort of product.
--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]
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| Re: Tianjin preserved vegetable [message #35732 ] |
So, 13 Februar 2005 11:02 |
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il Fri, 11 Feb 2005 11:20:57 -0800, Brian Mailman ha scritto:
> Loki wrote:
>
> > My sister has so kindly given me a jar of tianjin cabbage preserved,
> > as far as my tastebuds can tell, in salt, salt, and more salt. oh and
> > garlic
>
> Perhaps some radish as well, and/or turnip.
>
> > but I never noticed that bit. Does anyone know what I can do with it?
> > It crossed my mind it may be similar to Kim chee I hear you guys talk
> > about. Actually Tianjin may be the producer.
>
> No, it's either the city or the region, I forget which. They're rather
> proud of it...
>
> > Anyways, I have this REALLY salty cabbage in a nice jar and would
> > like to use it for something edible. Any ideas?
>
> No, you don't use it as a Sauerkraut/Kim Chi/Chee sub... it's a
> flavoring agent (just like you wouldn't make black bean soup from
> fermented/salted black bean). Use with pork/ham dishes, etc.
>
> It does keep just about forever--I have a jar (and they are nice) in my
> pantry going on 12 years old now.
Oh good :-) My sis was worried about it so I promptly tasted a bit
and told her what it was like, and since I am not dead, safe to eat.
Pork and ham dishes eh, hmm I have some packets with lots of chinese
on them, not sure what they're for either. Life is an adventure. I
can see I'll have this for 12 years too.
Many thanks
--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]
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| Re: Tianjin preserved vegetable [message #35737 ] |
So, 13 Februar 2005 18:02 |
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Loki wrote:
> il Fri, 11 Feb 2005 13:21:15 GMT, "Dwayne" ha scritto:
> > I just found out that I put too much salt in my last batch of sauerkraut. I
> > took a jar of it and let it soak in a pan of water for 4 hours, drained it
> > and did it again with fresh water. It removed most of the salt to the point
> > I almost had to add some. Good luck.
> >
> > Dwayne
> What does one do with sauerkraut anyways? I have absolutely no
> experience with this sort of product.
> Cheers, Loki [ Brevity is the soul of wit. W.Shakespeare ]
I made browned pork loin ribs last week nestled in sauerkraut, baked & added a
sliced apple at the end. An old combination, but I'd never done it before. Nary a
bite of anything left. No leftovers, nuthin'! A Good Meal for sure. I don't make
my own sauerkraut yet, but my favorite canned is Libby's I think, Bavarian style
(which is slightly sweet and has caraway seeds). Very pleasant. I've made
sauerkraut soup from an old TV show recipe - a creamy sort of deal that is weird
but nice. My family prefers meat & potatoes, vegetables got entirely too many
syllables.
Edrena
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| Re: Tianjin preserved vegetable [message #35740 ] |
So, 13 Februar 2005 19:54 |
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il Sun, 13 Feb 2005 17:02:23 GMT, The Joneses ha scritto:
> I made browned pork loin ribs last week nestled in sauerkraut, baked & added a
> sliced apple at the end. An old combination, but I'd never done it before. Nary a
> bite of anything left. No leftovers, nuthin'! A Good Meal for sure. I don't make
> my own sauerkraut yet, but my favorite canned is Libby's I think, Bavarian style
> (which is slightly sweet and has caraway seeds). Very pleasant. I've made
> sauerkraut soup from an old TV show recipe - a creamy sort of deal that is weird
> but nice. My family prefers meat & potatoes, vegetables got entirely too many
> syllables.
> Edrena
Heh, that's why I call 'em 'vegies' :-)
Ratatouillie (sp?) is a nice vegie mix.
--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]
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| Re: Tianjin preserved vegetable [message #37029 ] |
Mo, 14 Februar 2005 14:56 |
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I always pour any sauerkraut out into a strainer and run water through it.
That gets rid of the salt and other disliked tastes. Then I let it drain
while I heat up a skillet with a little oil in the bottom. Then I add the
sauerkraut, pepper, and garlic powder (or use what ever seasonings you
prefer). Then I put in the meat. I have used ground sausage, the small
sausage links, the large sausage links cut into smaller chunks, boned
chicken, left over beef, and if I have them, mushrooms. In the early 50's
my mom used to cut up bologna slices and use it instead of more expensive
meats.
You can also do this with raw cabbage, the only difference is that after
browning the cabbage in oil, I add water to the mix and steam the
ingredients until they are done cooking.
Dwayne
"Loki" <loki [at] aotearoa.invalid> wrote in message
news:99031335260752709.NC-1.61.loki [at] news.clear.net.nz...
> My sister has so kindly given me a jar of tianjin cabbage preserved,
> as far as my tastebuds can tell, in salt, salt, and more salt. oh and
> garlic but I never noticed that bit. Does anyone know what I can do
> with it? It crossed my mind it may be similar to Kim chee I hear you
> guys talk about. Actually Tianjin may be the producer. Anyways, I
> have this REALLY salty cabbage in a nice jar and would like to use it
> for something edible. Any ideas?
>
> Thanks.
> --
> Cheers,
> Loki [ Brevity is the soul of wit. W.Shakespeare ]
>
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