Food
Food
Out of context: Reply #1479
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- Ianbolton9
Last night i made two batches of Kimchi. One spicy using gochugaru flakes, the other without.Made some last month and it's been amazing. Although I spilt some of the liquid somewhere in the living room last week and i keep getting whiffs of fermented cabbage. I can't tell if it's on me, i'm just imagining it or whether it's just fucking everywhere.
- Oh my! We're spoilt for choice for freshly-made Kimchi down here, so it's not something i've had on my radar, but now..?Nairn
- Where are those fermenting jars from?
Do you have a recipe you base these on?Nairn - Loosely based on this https://www.maangchi…Ianbolton
- I got the jars for christmas but here's something similar...Ianbolton
- https://www.lakeland…Ianbolton
- I make batches every 6 or 7 months, enough to last that long. 5 or 6 large nappas.i_monk
- Nice. Be great if anyone wants to share Kimchi recipes. Or suggestions for what to put in it.Ianbolton
- Thanks! There's loads of 'great' shit on that site, lol.Nairn
- looks like 2 jars of vomitrobthelad
- I miss this stuff!YakuZoku
- Smell this picturestoplying
- Lol stoplying. I have to go sit in the naughty corner to eat kimchi as the Fam can't abide its particular stench.Nairn
- I follow Maangchi's recipe as close as I could.i_monk
- i know it kills off all the good bacteria, but i always make kimchi bokkeum-bap with my kimchi.scruffics
- Just add raw on the sidei_monk