I was going to write about the worst book I ever read but life gets in the way sometimes.

Que sera sera

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    • shallot [she/her]@hexbear.netEnglish
      0·
      15 days ago

      The two things that I think made the difference were that I used some young red garlic that I managed to snag from the farmers market, and I threw in some

      idk is this meat?

      fish sauce

      along with the usual msg.

      • shallot [she/her]@hexbear.netEnglish
        0·
        15 days ago

        Recipe:

        • One Napa cabbage that turned out to be a bit smaller than I thought
        • 2ish inches of an extremely fat ginger root, grated
        • one whole head of early chesnock red garlic that I wish I’d bought way more of, pressed
        • every green onion in my garden (tops only) cut into correctly sized pieces
        • 6 cups water
        • 6 tablespoons sea salt, plus another 2 tablespoons later
        • 3/4 cup gochugaru
        • 1 tbsp sugar
        • 1/2 tsp msg
        • a glunk or two of the fish sauce in my fridge
        1. Take the leaves off the cabbage and rinse them
        2. Make a brine from the water and 6 tbs salt
        3. brine the cabbage in the fridge for 6 hours
        4. Take the leaves out of the brine, cut them into chunks, and mix them with everything else
        5. pack into a jar and ferment on a counter for 2-3 days with the lid kinda loose
        6. put it in the fridge and try not to eat it all at once

        Usually I’ll put some daikon and mustard greens too, and maybe other stuff, but skipped them this time cause I was feeling lazy

        Makes about a half gallon or so

          • shallot [she/her]@hexbear.netEnglish
            0·
            14 days ago

            Noooo! Fruit flies are super annoying. I’m sure you already know this trick but just in case, a towel or a tee shirt, rubber-banded over the top of the jar, will let your ferment breathe and keep the flies out. They’ll still be annoying, but not at the expense of your kimchi.

            You totally should make some!

            I’ve been thinking about trying to find some sweet rice flour so I can do a more traditional paste. Or maybe use some local honey instead of sugar. There seems to be a lot of room for fucking around, and it’s so tasty.