i want to make maanchis kimchi from this video
i have one question tho, after draining the cabbage is there any reason to not cut the cabbage in to smaller chunks for easier mixing with the paste and eating once fermentation is finished?
There's no reason why that should be a problem.
The one thing that always bothered me about that video is I don't think she ever says whether to leave the kimchi out initially, or store it in the fridge. She only says to keep it in the fridge after it's started fermenting.
I made it before. Important to refrigerate before it rots.
I did a 3 gallon crock 2/3rds full, but left it on my counter in 90º+ temps... After a few months it was the most disgusting thing I had ever smelled, crawling with maggots and flies... Tasted good the first couple of days though! :^D
Ask a KFC cook anything
What are the secret herbs and spices? After thorough analysis I think I've narrowed it down to cumin, black pepper, trace sweet paprika for colour, and nine varieties of salt, but I need confirmation.
>fruit in salad
God, is there anything more disgusting?
Went to Village Inn tonight and got overserved pretty bad.
Ordered pic related with blue cheese dressing.
Did not really seem like that big a meal until I got home and my belly started telling me I had eaten way too much.
Got on the google and it turns out that combo is around 1500 calories.
No wonder americans are so fat.
Restaurants need to stop doing this.
The system is out of whack and we are going to need some firm legislation to correct this.
Give me some good dishes for boil, I tire of frying.
Gimme your best pork chop recipes
>coat a recently dead cow in batter
>deep fry for 30 seconds
What would the actual result be?
Does /ck/ like Belgium waffles at denny's or ihop?
Alfredo: cream based sauce vs bechamel based sauce
"Both" is not option, if you think both are options leave what you think is the better of the two.
You may play devil's advocate, but I'd like a good concensus.
If you have a 3rd option that you swear by, you may put in your suggestion.
Cream and half and half as well as cream and milk combos will be considered cream sauce if the sauce is thickened by reduction. If it is dairy plus roux, it'll be considered bechamel.
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Why is there garlic so close to that sauce? Tsk tsk. As if that's not enough right in the image to destroy Alfredo, you go and ask cream based versus bechamel? My God, the horror! The humanity!
>well done is a waste of a good steak
If you can't cook a welldone steak and keep it moist and tasty then YOU are a shit cook. Just because it's not ideal doesn't mean it can't be delicious.
What's /ck/ favorite poutine?
Need ideas for my fast food store I wanna start. what are some good flavours for nuggets? Sauces too
I wanna have the best tasting nuggets, not just chicken
Does this shit actually do anything or is it just a meme?
My mom would buy me these all the time when I lived in Guam.
Could not remember the name, thank you so much OP.
How is supposed to do anything, though, it's just a sweet drink.
What if I just eat Weetabix solid?
So, /ck/, I've been in the habit of lightly fermenting crushed pomegranate seeds. I like the taste after I strain and chill it.
What sort of health problems am I inviting?
I add a bit of yeast and some sugar-- there's not a lot of sugar to start with, so the process dies out fast enough. It's easy to do small batches in a jug with a posable spout. I place a filter over the spout, which is an improvement over having to burp a ziplock bag. I only bought the jug after the experiment was a tasty success.