SC - Shortbread help, please

[Angie Capozello]

Mike C. Baker wrote:
> 
> ---Kathleen M Everitt <kathe1 at juno.com> wrote:
> > Here's the composte recipe you guys are talking about.
> > I happened to have it saved in one of my folders.
> 
> Having now seen the recipe in question, I must observe
> that there is another ancient-yet-modern similar food
> item available to most any one with access to an
> Oriental grocery that carries Korean items.
> 
> Yes, folkses, look mighty much like kim-chee to me,
> based upon ingredients and method of preparation.
> (And my father's memories.)
> 
> Most essential difference may be amount of time
> in the crockery...

Probably the biggest difference between kim-chee and compost is that
kim-chee is pickled with salt and the naturally-occuring juices to form
a brine, in which lactobaccili form. So, the acid that does the work is
lactic acid. In compost, it's vinegar. Also, the vegetables in compost
are cooked, while in kim-chee they are raw.

Then, of course, there are the garlic/chili pepper issues to be
addressed...

Kim chee. It ain't for wimps.

Adamantius 
______________________________________
Phil & Susan Troy
troy at asan.com
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