tag:blogger.com,1999:blog-17223830.post7923319889593472368..comments2024-03-29T01:51:01.141+09:00Comments on Our Adventures in Japan: sin choi chow jee yukK and Shttp://www.blogger.com/profile/15375282198168168331noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-17223830.post-63154991516960022252017-09-18T21:57:33.932+09:002017-09-18T21:57:33.932+09:00Thanks for your input Anon!
Take care.
KatThanks for your input Anon!<br /><br />Take care.<br />KatK and Shttps://www.blogger.com/profile/15375282198168168331noreply@blogger.comtag:blogger.com,1999:blog-17223830.post-25961757303820624812017-09-18T20:30:24.930+09:002017-09-18T20:30:24.930+09:00I was wondering if you ever considered changing th...I was wondering if you ever considered changing the layout of your blog?<br />Its very well written; I love what youve <br />got to say. But maybe you could a little more in the way of content so people <br />could connect with it better. Youve got an awful lot of text for only having 1 or <br />2 images. Maybe you could space it out better?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17223830.post-1269015480424614202011-10-31T16:29:53.426+09:002011-10-31T16:29:53.426+09:00It looks like a yummy meal. ;-)It looks like a yummy meal. ;-)Deb in Hawaiihttps://www.blogger.com/profile/12753889028487254096noreply@blogger.comtag:blogger.com,1999:blog-17223830.post-53579383007651539662011-10-31T12:21:12.343+09:002011-10-31T12:21:12.343+09:00thanks Anon!
Take care.
Katthanks Anon!<br /><br />Take care.<br />KatK and Shttps://www.blogger.com/profile/15375282198168168331noreply@blogger.comtag:blogger.com,1999:blog-17223830.post-4123126088725001132011-10-31T05:01:48.514+09:002011-10-31T05:01:48.514+09:00Sweet-Sour Chinese Mustard Pickles
2 cups water
...Sweet-Sour Chinese Mustard Pickles<br /><br />2 cups water <br />2 pounds kai choy (mustard cabbage), in bite-size pieces<br />1 tablespoon slivered ginger<br />» Pickling sauce:<br />1/2 cup water<br />1/2 cup vinegar<br />1/2 cup sugar<br />1 tablespoon Hawaiian salt<br /><br />Bring water to boil; add cabbage, stirring until cabbage darkens and glistens, 2 to 3 minutes. Drain.<br /><br />Bring pickling sauce ingredients to boil, stirring to dissolve salt and sugar. Pour over cabbage. Add ginger. Mix well. Bottle and refrigerate 3 to 5 days before eating.<br /><br /> <br /><br /><br />From a recent staradertiser story, recipe from the "Pickle Ladys Cookbook "Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17223830.post-77171973933795657162011-10-30T15:30:39.541+09:002011-10-30T15:30:39.541+09:00glad you enjoyed it Rowena :)
Take care.
Katglad you enjoyed it Rowena :)<br /><br />Take care.<br />KatK and Shttps://www.blogger.com/profile/15375282198168168331noreply@blogger.comtag:blogger.com,1999:blog-17223830.post-3153822676821338392011-10-30T13:30:29.314+09:002011-10-30T13:30:29.314+09:00The title made me smack my lips!The title made me smack my lips!Rowenahttps://www.blogger.com/profile/15335673619430109527noreply@blogger.comtag:blogger.com,1999:blog-17223830.post-80931974861454553112011-10-30T12:20:01.079+09:002011-10-30T12:20:01.079+09:00thanks Anon!
Take care.
Katthanks Anon!<br /><br />Take care.<br />KatK and Shttps://www.blogger.com/profile/15375282198168168331noreply@blogger.comtag:blogger.com,1999:blog-17223830.post-68803191629206721412011-10-30T12:13:01.283+09:002011-10-30T12:13:01.283+09:00Just a note about blanching :)
It gives you alot ...Just a note about blanching :)<br /><br />It gives you alot more room in the pickling jar when its blanched and its easier to pack since the cabbage is softer.Plus you can gently layer it to avoid breaking the leaves and the stems. It not only saves space but time.<br />Secondly it makes for a faster pickle, Ive eaten mines the next day.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17223830.post-10211921847503997702011-10-29T18:48:17.851+09:002011-10-29T18:48:17.851+09:00hope you like it J-A!
Thanks for the tip too Nate...hope you like it J-A!<br /><br />Thanks for the tip too Nate :)<br /><br />if you can't get Japanese mustard cabbage, AC, use regular mustard cabbage.<br /><br />Take care everyone.<br />KatK and Shttps://www.blogger.com/profile/15375282198168168331noreply@blogger.comtag:blogger.com,1999:blog-17223830.post-29543425761175389212011-10-29T18:34:50.140+09:002011-10-29T18:34:50.140+09:00Japanese mustard cabbage!!! Really???
Don't ...<i>Japanese mustard cabbage</i>!!! <b>Really</b>???<br /> <br /><a rel="nofollow">Don't now how I'll go getting hold of some of that</a>...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17223830.post-30579816865884653272011-10-29T18:20:38.958+09:002011-10-29T18:20:38.958+09:00For sin choi, I don't boil the sauce or blanch...For sin choi, I don't boil the sauce or blanch the mustard cabbage. I just mix the sauce, stirring until everything dissolves (I use apple cider vinegar). And I put everything in a bowl and lomi a bit before stuffing into a bottle, pouring whatever sauce is left in too. Then leave in refrigerator 3~4 days.OkiHwnhttps://www.blogger.com/profile/14126196402369732295noreply@blogger.comtag:blogger.com,1999:blog-17223830.post-56287849536801899932011-10-29T17:26:35.571+09:002011-10-29T17:26:35.571+09:00This looks really good and I will have to give it ...This looks really good and I will have to give it a try :)<br /><br /><a href="http://japan-australia.blogspot.com/" rel="nofollow">Japan Australia</a>Japan Australiahttp://japan-australia.blogspot.com/noreply@blogger.comtag:blogger.com,1999:blog-17223830.post-2520895689855895342011-10-29T16:39:01.475+09:002011-10-29T16:39:01.475+09:00Thanks Kirk :)
Take care.
KatThanks Kirk :)<br /><br />Take care.<br />KatK and Shttps://www.blogger.com/profile/15375282198168168331noreply@blogger.comtag:blogger.com,1999:blog-17223830.post-40518420893159780292011-10-29T11:20:02.832+09:002011-10-29T11:20:02.832+09:00That looks very good Kat!That looks very good Kat!KirkKhttps://www.blogger.com/profile/05877072133631180313noreply@blogger.comtag:blogger.com,1999:blog-17223830.post-22445009692598415612011-10-29T08:00:41.578+09:002011-10-29T08:00:41.578+09:00Thanks Nami, I wouldn't be able to remember th...Thanks Nami, I wouldn't be able to remember the Chinese name a minute later either :)<br /><br />I would try to use mustard cabbage if possible Anon.<br /><br />Thanks Anon, will try blanching it & thanks for the vinegar tip too.<br /><br />Thanks Kathy, I bet your Grandma's dish is delicious!<br /><br />Take care everyone.<br />KatK and Shttps://www.blogger.com/profile/15375282198168168331noreply@blogger.comtag:blogger.com,1999:blog-17223830.post-46736570468568687722011-10-29T07:56:51.385+09:002011-10-29T07:56:51.385+09:00I knew this was going to be a good post from the t...I knew this was going to be a good post from the title! ;) Grandma makes a similar dish to this, though hers seems to be saucier with a gravy we pour over rice. Such a good cool weather dish! ^_^Kathy YL Chanhttps://www.blogger.com/profile/15937466899315293969noreply@blogger.comtag:blogger.com,1999:blog-17223830.post-9798668361429378792011-10-29T04:00:59.132+09:002011-10-29T04:00:59.132+09:00btw your original recipe may need more vinegar, fo...btw your original recipe may need more vinegar, for that much cabbage I would add 1/8c or more of vinegar. It wont be overpowering and if it is you can just rinse it :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17223830.post-2357770605404714832011-10-29T03:41:32.712+09:002011-10-29T03:41:32.712+09:00I make my own sin choy , and I really rec. that yo...I make my own sin choy , and I really rec. that you blanch the cabbage. Its just a matter of dipping them in boiling water for less than a min. The blanching helps to "cook" the cabbage and break it down so that it can better absorb the pickling. Its a crucial step. The color of the cabbage will be deep green and you will have that pickled flavor.<br /><br />Another step is to let the cabbage cool off after blanching and then sprinkling with coarse salt. No need to add any to the bottle. Just vingegar.<br /><br />I put mines in a ziploc. It keeps for a long while.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17223830.post-22989022052249845442011-10-29T02:19:28.011+09:002011-10-29T02:19:28.011+09:00Oh Boy does that look good. I am going to try thi...Oh Boy does that look good. I am going to try this. Do you think it would work with plain cabbage?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17223830.post-53021273452970612592011-10-29T02:13:18.985+09:002011-10-29T02:13:18.985+09:00Haha. I recognized it's Chinese by the sound ...Haha. I recognized it's Chinese by the sound of it but I won't be able to remember if you ask me 1 min later. lol. You are good at memorizing this! Looks delicious. Komatsuna... natsukashiiiiii!!Nami | Just One Cookbookhttps://www.blogger.com/profile/17104033889937635168noreply@blogger.com