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I'm going on a field trip to the Asian stores in the Dallas area.

I love the cheap veggies and fascinating ingredients there. But oh, dear, we have a bug hanging over our heads right now. The veggies need a cannin'.

I going to make some family-freindly fake-Kimchi using the water bath, not fermentation. You can buy Napa cabbage there as big as a basketball.

Can anyone give me more recipe ideas for unusual vegetable recipes using the water bath? All ideas, not just Asian, would be appreciated.

Right now my repertoire is mostly salsa.
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