Help: Fermented Lettuce

In rec.food.cooking said:

Hello, rfc People,

Quoted message said:

I have been gifted with two 5 oz. cans of fermented
lettuce. What in the world should I do with them?

Give them to somebody as a gift. But only somebody who you
don't like.

--
...I'm an air-conditioned gypsy...

- The Who

JaniceMSJ34 said:

Hello, rfc People,

I have been gifted with two 5 oz. cans of fermented
lettuce. What in the world should I do with them? Are they
used as an ingredient, or as a stand-alone item? I know
nothing about this item. Thanks for your help.

Seems to be an Asian product, like kimchee or saurkraut.
The closest I could come to a recipe was, "eat it with
plain rice."

importfood.comrtpc4801.htmlOpen ↗

Brian Rodenborn

(JaniceMSJ34) said:

Hello, rfc People,

I have been gifted with two 5 oz. cans of fermented
lettuce. What in the world should I do with them? Are they
used as an ingredient, or as a stand-alone item? I know
nothing about this item. Thanks for your help.

Janice Sellers

YUCK !!!!!!!

"Default User" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

JaniceMSJ34 said:

Hello, rfc People,

I have been gifted with two 5 oz. cans of fermented
lettuce. What in

the world

Quoted message said:

Quoted message said:

should I do with them? Are they used as an ingredient,
or as a

stand-alone

Quoted message said:

Quoted message said:

item? I know nothing about this item. Thanks for
your help.

Seems to be an Asian product, like kimchee or saurkraut.
The closest I could come to a recipe was, "eat it with
plain rice."

importfood.comrtpc4801.htmlOpen ↗

Brian Rodenborn

I was thinking Kim Chee as well. But lettuce? I
wouldn't think that would hold up as well as cabbage,
but what do I know.

kili
--
"Beer, the cause of, and solution to, all of life's problems." - - Homer
Simpson

JaniceMSJ34 said:

Hello, rfc People,

I have been gifted with two 5 oz. cans of fermented
lettuce. What in the world should I do with them? Are they
used as an ingredient, or as a stand-alone item? I know
nothing about this item. Thanks for your help.

Janice Sellers

Both. Do a search on 'pickled lettuce' for recipes. Here is
a sample recipe: sitthinan.co.thfood02.htmlOpen ↗

One of my favourite meals is a large bowl of fresh hot rice
with an assortment of pickled vegetables.

JaniceMSJ34 said:

Janice Sellers

I've not seen this, only fermented cabbage, but I would try
mincing some, adding to a wok hot with hot oil in it,
stirring to "flavour" the oil with it, and then add your
other stirfry ingredients and cook away. HTH blacksalt
p.s let us know what you do.

JaniceMSJ34 said:

Hello, rfc People,

I have been gifted with two 5 oz. cans of fermented
lettuce. What in the world should I do with them? Are they
used as an ingredient, or as a stand-alone item? I know
nothing about this item. Thanks for your help.

Janice Sellers

I've encountered this a few times in the bottom of my
vegetable crisper drawer. I usually just throw it out and
clean the drawer well. YMMV

;-) gloria p

JaniceMSJ34 had something important to tell us on 11 May 2004 15:29:21
GMT:

Quoted message said:

Hello, rfc People,

I have been gifted with two 5 oz. cans of fermented
lettuce. What in the world should I do with them? Are they
used as an ingredient, or as a stand-alone item? I know
nothing about this item. Thanks for your help.

It's the gift that keeps on giving... they have some very
weird-sounding ingredients in Asian food shops, and it's
always hard to figure out what to do with them. Try looking
up kim chee, because it sounds similar.
--
~Karen AKA Kajikit Lover of shiny things...

Made as of 11 May 2004 - 65 cards, 43 SB pages (plus 3 small
giftbooks), 56 decos & more!

Visit my webpage: kajikitscorner.comkajikitscorner.comOpen ↗ Allergyfree
Eating Recipe Swap:
groups.yahoo.comAllergyfree EatingOpen ↗ Ample
Aussies Mailing List:
groups.yahoo.comampleaussiesOpen ↗

"Arri London" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

JaniceMSJ34 said:

Hello, rfc People,

I have been gifted with two 5 oz. cans of fermented
lettuce. What in

the world

Quoted message said:

Quoted message said:

should I do with them? Are they used as an ingredient,
or as a

stand-alone

Quoted message said:

Quoted message said:

item? I know nothing about this item. Thanks for
your help.

Janice Sellers

Both. Do a search on 'pickled lettuce' for recipes. Here
is a sample recipe: sitthinan.co.thfood02.htmlOpen ↗

One of my favourite meals is a large bowl of fresh hot
rice with an assortment of pickled vegetables.

Isn't fermented lettuce basically a Korean Kimchee? If so,
IMO, its nasty stuff. My dog wouldn't even eat it and he
eats everything.

Bret

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Maverick said:

Isn't fermented lettuce basically a Korean Kimchee? If so,
IMO, its nasty stuff. My dog wouldn't even eat it and he
eats everything.

As opposed to kimchee from another nation??? I thought
kimchee was *always* Korean. If so, IMO, it is a delightful
clearer of the palate and sinuses, will make one regular,
and livens up nearly any asian rice dish. blacksalt

kalanamak <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Maverick said:

Isn't fermented lettuce basically a Korean Kimchee? If
so, IMO, its nasty stuff. My dog wouldn't even eat it and
he eats everything.

As opposed to kimchee from another nation??? I thought
kimchee was *always* Korean. If so, IMO, it is a
delightful clearer of the palate and sinuses, will make
one regular, and livens up nearly any asian rice dish.
blacksalt

If I may presume, I "thought" kimchee was made primarily
from cabbage that was fermented, not lettuce. I would think
that fermenting lettuce would leave it almost a liquid.

--
Wayne

Big on natural foods?? 82.38% of people die of
"natural" causes.

Wayne said:

kalanamak <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Maverick said:

Isn't fermented lettuce basically a Korean Kimchee? If
so, IMO, its nasty stuff. My dog wouldn't even eat it
and he eats everything.

As opposed to kimchee from another nation??? I thought
kimchee was *always* Korean. If so, IMO, it is a
delightful clearer of the palate and sinuses, will make
one regular, and livens up nearly any asian rice dish.
blacksalt

If I may presume, I "thought" kimchee was made
primarily from cabbage that was fermented, not lettuce.
I would think that fermenting lettuce would leave it
almost a liquid.

--
Wayne

Not at all. Keep in mind there are many more sorts of
lettuce than iceberg, which probably would liquefy.
Pickled lettuce isn't any more liquid than pickled bok
choi or choi sum.

Arri London <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

Wayne said:

kalanamak <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Maverick wrote:

> Isn't fermented lettuce basically a Korean Kimchee? If
> so, IMO, its nasty stuff. My dog wouldn't even eat it
> and he eats everything.
>

As opposed to kimchee from another nation??? I thought
kimchee was *always* Korean. If so, IMO, it is a
delightful clearer of the palate and sinuses, will make
one regular, and livens up nearly any asian rice dish.
blacksalt

If I may presume, I "thought" kimchee was made primarily
from cabbage that was fermented, not lettuce. I would
think that fermenting lettuce would leave it almost a
liquid.

--
Wayne

Not at all. Keep in mind there are many more sorts of
lettuce than iceberg, which probably would liquefy.
Pickled lettuce isn't any more liquid than pickled bok
choi or choi sum.

Perhaps, but I've never actually seen any type of lettuce
with a texture as firm as bok choi.

--
Wayne

Big on natural foods?? 82.38% of people die of
"natural" causes.

Wayne said:

Perhaps, but I've never actually seen any type of lettuce
with a texture as firm as bok choi.

Radiccio is pretty firm, and that scraggly green one that
looks like a green vegetable sea dragon is pretty firm, too.
I stir fry romaine quite often and it is still crunchy when
I'm done. Heck, endive has a pretty stiff base. blacksalt

Wayne said:

Arri London <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

Wayne said:

kalanamak <[email hidden]> wrote in
:"]news:[email hidden]:

> Maverick wrote:
>
>> Isn't fermented lettuce basically a Korean Kimchee?
>> If so, IMO, its nasty stuff. My dog wouldn't even
>> eat it and he eats everything.
>>
>
> As opposed to kimchee from another nation??? I
> thought kimchee was *always* Korean. If so, IMO, it
> is a delightful clearer of the palate and sinuses,
> will make one regular, and livens up nearly any asian
> rice dish. blacksalt
>

If I may presume, I "thought" kimchee was made
primarily from cabbage that was fermented, not lettuce.
I would think that fermenting lettuce would leave it
almost a liquid.

--
Wayne

Not at all. Keep in mind there are many more sorts of
lettuce than iceberg, which probably would liquefy.
Pickled lettuce isn't any more liquid than pickled bok
choi or choi sum.

Perhaps, but I've never actually seen any type of lettuce
with a texture as firm as bok choi.

--
Wayne

Bok choi is a very watery vegetable. Salting it reduces it
to very little.

kalanamak <[email hidden]> wrote in :"]news:[email hidden]:

Quoted message said:

Wayne said:

Perhaps, but I've never actually seen any type of lettuce
with a texture as firm as bok choi.

Radiccio is pretty firm, and that scraggly green one that
looks like a green vegetable sea dragon is pretty firm,
too. I stir fry romaine quite often and it is still
crunchy when I'm done. Heck, endive has a pretty stiff
base. blacksalt

Quoted message said:

Well, you're certainly right about those, but I would have
thought that salting and fermenting would soften them
substantially.

--
Wayne

Big on natural foods?? 82.38% of people die of
"natural" causes.

kalanamak said:

Wayne said:

Perhaps, but I've never actually seen any type of
lettuce with a texture as firm as bok choi.

Radiccio is pretty firm, and that scraggly green one that
looks like a green vegetable sea dragon is pretty firm,
too. I stir fry romaine quite often and it is still
crunchy when I'm done. Heck, endive has a pretty stiff
base. blacksalt

And the lettuces grown for pickling/fermenting are suitable
for the task. There's more to lettuce than what is sold in
US supermarkets.

On Tue, 11 May 2004 14:36:33 -0700, kalanamak <[email hidden]>

Quoted message said:

JaniceMSJ34 said:

Janice Sellers

I've not seen this, only fermented cabbage, but I would try
mincing some, adding to a wok hot with hot oil in it,
stirring to "flavour" the oil with it, and then add your
other stirfry ingredients and cook away. HTH blacksalt
p.s let us know what you do.

unless you jump out the window.

your pal, clark

Maverick said:

Isn't fermented lettuce basically a Korean Kimchee? If so,
IMO, its nasty stuff. My dog wouldn't even eat it and he
eats everything.

Bret

jesus i hope not. kimchee is good.

mostly off-topic, but i was in the grocery store looking at
a man who was looking at a head of cabbage, and was
obviously puzzled about the nature of the object he held in
his hand, so i went up to him and said, 'what is it you're
looking for here?'

he said 'my wife wants a head of iceberg lettuce.'

'i think i can help you. but if you had brought home that
item, your wife would have been seriously [censored].'

your pal, blake