I dag har jeg solgt hjemmelavet surkål til vores første #farmersmarket ude i #christiania. Vi vil skabe ny energi herude, og vi glæder os til at komme igen!
Body pains, headaches, Fever & feeling so cold, Having a flu su*ks :blobcatnotlikethis: 😭 Take ur Vitamins to boost your Immune System, Drink more Fluids, Orange Juice is great & Eat healthy (veggies & fruits will help a lot) 💛💛💛 Take care of yourself.
👉👈
It’s February 17th. The 2023 garlic crop is processed. We have about 4,600 grams of garlic in the crock with 92 grams of kosher salt. This will ferment on the countertop for several weeks. Fermented garlic is treasure for cooking and making other ferments. #growyouown, #garlic, #fermentation, #kimchi, #rempah, #sambal, #minnesota, #zone4b, #nodig.
My latest batch of Kimchi is underway. I tend to use swede, (rutabaga) as the main ingredient instead of daikon or moolie, as this is difficult to get round here. I have used turnip in the past but prefer swede due to the colour and flavour. #kimchi#korean#vegan#vegetarian#ferment#vegetables
Warum tue ich das? Um euch mitzuteilen, was ich heute herausgefunden habe. Und zwar, dass dieser Käse nicht nur gut zu dunklem Brot, Kümmel, Zwiebeln und Öl passt, sondern auch zu #Kimchi, dem scharfen fermentierten Kohlgemüse aus der koreanischen Küche. Ganz hervorragend sogar!
Making #kimchi is very worthwhile, especially since it's expensive to buy. I start a fresh batch every 2-3 months and I wind up with a 2-litre jar and 1-2 small jars to share. It's so easy to customize. I love it with daikon, carrots, apple, garlic, and ginger. I got vegan fish sauce since I have vegetarian recipients. This method is quick and easy. The traditional Korean method is painstaking and slow. https://www.feastingathome.com/how-to-make-kimchi/
@AnnaAnthro@jodmentum
It excists ?
Why not , kimchi fits everywhere .🙂
I did not make it myself yet , being the only one in the family who likes it.
Buying is very expensive in The Netherlands. Around € 5 / Can$ 7 for a 450 gr. jar.
( Cheaper is supermarket-notKorean-fake)
Is it possibly to make small portions ?
@EllenInEdmonton@jodmentum@AnnaAnthro
Thanks !
Alberta: I imagine the air a bit drier compared with the lowlands of the Netherlands. - 4 mtr. below sea level in our parts, meaning muggy, moist.
Does that influence the fermenting?
Like getting bad ?
Our balcony faces west, one building keeping the Sun away till Spring.
But temps average just above zero.
Edited:
I read the recipe, going to figure that out now.
Hi, I made my first batch of kimchi today :)
Just 600 grams now outside at just above zero till monday.
And see and taste how things are going.
I used the recipe you posted mixed with a local Dutch recipe. #kimchi
@Hanktank@jodmentum@AnnaAnthro That's excellent! I think you'll be very happy with the results as well as with how much you can personalize it. When I use a whole head of Napa cabbage as well as a whole daikon, I'm going to wind up with at least 2 litres of #kimchi. It's hard not to crave #korean food when you're watching #kdrama. My friend and I buy soju to drink while we watch together.
This is International #KimChi Day, and this year is the 120th anniversary of Koreans' first arriving in #Hawaii. To mark this, a new kim chi museum opened today on King Street in #honolulu
If you're not familiar with kim chi, it's pickled cabbage with a variety of awesome spices. Yeah, so something like sauerkraut with an upgrade. It's normally made with fish sauce, but vegan versions are available. #tasty
If you have #Netflix and haven’t already watched the kfoodshow series (“A Nation Of..”), you should. They are documentaries on Korean food, shot in Korea/Korean. An intrepid trio go all over the country checking out #kimchi, broth/soups and #banchan (mini dishes, like tapas essentially).
Never in my life have I seen such colorful, obviously flavorful food getting delectated over with such delight. Almost literally drooled over some of the stuff they show.
Today's adventure will be making kimchi and figuring out what to do with my bok choy and shishito peppers.
I'm thinking of adding some of the Bok Choy to the kimchi... I've only got normal green cabbage, not Napa... so it's already bastardized-- not worried about that.
What should I do with the rest of the Bok Choy, though? My husband and I bought a bunch of heads, and since I forgot to cook him some to take to work this week, I have to figure out what to do with it. I don't particularly want to just stir fry it, but I suppose I could.
As for the shishitos... I'm not a big fan, myself... that's my husband. I gotta figure out something I can do that will hold til Friday at the very least.
FUCK. I also have a butternut squash and two acorn squash I need to figure out what to do with.
Homemade #vegan kimchi done. In a few days it will be ready to eat.
The price difference between store bought and homemade is massive, the ingredients to make almost 1.5kg of this stuff cost me less than a small 300g jar in a store.