dehydrating more delicate vegetables
Posted: Wed Sep 06, 2017 7:45 am
I'm thinking I might want to try shifting over to a largely homemade rice, ramen and pho-based meal plan. I would start with prepackaged noodles/rice and seasoning packets, but I want to basically create a series of kits of other ingredients and seasonings that I can mix and match to whatever I feel like eating at the time.
Dehydrating everything from meat, fish, chicken, tofu, vegetables. The meat and tofu are easy, and some of the more solid vegetables I can dry myself or buy and rehydrate, but what I'm looking for is some advice on drying the more delicate leafy greens like cabbage, leeks, baby bok choy, sprouts, etc. I've tried it a couple times and ended up with a crumbly pile of dried leaves. I want something with some consistency and texture, not a mush of unidentifiable green paste. Kind of a rich soup or Bibimbap type of thing. Any experience or thoughts...recipes?
Also, anybody ever try dehydrating kimchi?
Dehydrating everything from meat, fish, chicken, tofu, vegetables. The meat and tofu are easy, and some of the more solid vegetables I can dry myself or buy and rehydrate, but what I'm looking for is some advice on drying the more delicate leafy greens like cabbage, leeks, baby bok choy, sprouts, etc. I've tried it a couple times and ended up with a crumbly pile of dried leaves. I want something with some consistency and texture, not a mush of unidentifiable green paste. Kind of a rich soup or Bibimbap type of thing. Any experience or thoughts...recipes?
Also, anybody ever try dehydrating kimchi?