What did you cook today?

Ok, you're excused.

Next time sausage'n krauts.

 

Kraut is awesome! I'm about to make a batch (along with some kimchi), I'm just waiting for the weather to be a bit more chill so the fermenting conditions will be perfect.

 

that's actually what I originally bought the cabbage for, not necessarily for kraut but to serve with sausage but I ended up using the sausage for another meal the night before

but yes sir, I shall used your advice next time.

you are a sir, right?

 

when you make kimchi do you make it traditionally and stick it in the ground for a while?

 

No, to be honest I wasn't aware that's the traditional way to do it until you mentioned (also I don't have the possibility as I live on the 3rd floor)! Anyways it doesn't seem to have much impact on the final result, cause my kimchi is as good as the one I can buy at the asian stores here.

 

I looked into making kimchi a while back and came across a recipe that called for putting it in a hole in the ground for 2 months.

I didn't look any further so I'm still not sure how to make it any other way lol

 

Lolwut?

Very kind of you but I'm just some guy.

 

Lol just checking to make sure you weren't a lady or a chick

 

I like cabbage.

 

Letting it in the ground for 2 months sounds pretty useless to me because the fermenting process is done after 2 weeks... I just put my chopped nappa cabbage mixed with some hot pepper paste at the bottom of a plastic bucket, put another bucket of the same size with holes at the bottom on top of all that to keep the veggies down, put a weight on, add a bit of whey and pour enough brine to have everything nicely covered, then let rest at what I'd call "cold cellar weather" for 2 weeks and tadam! Kimchi.

 

how do you like it prepared? The only way I've ever liked it is the way my grandmother made it, cooked with butter and fatback and way too much salt.

 

i quick fried some sliced pork loin (thin slices like shoestring fries) then added bean sprouts and peanuts...salt pepper and soya sauce

yum yum yum

 

I made a batch of spaghetti sauce today with my tomatoes from the garden. I froze 12 containers with sauce for 4 in each. If I get motivated I will make another batch later in the week as I have a lot of tomatoes still sitting on my plants.

 

I've got all my pots and pans ready. It's spaghetti night tonight. :chef:

 

Come on up! More of the same today, with in-season fruit... wild blueberries and honey crisp apples.




And for dinner, pasta here too. Meat tortellini with a fantastic tomato sauce from the Italian shop up the street.





I'm going to be trying kimchi this fall/winter too. Glad to pick up more tips.

 

Thats pretty much it, no burial required lol

Wait, whats the whey for? Food for the yeasts is my first guess. Though I've heard of It's use in bread and beer starter, I've never heard of it for kimchi. Getting a strong culture of good bacteria growing as quickly as possible is the best hedge against any contamination from undesirable bacteria, so in that regard it makes sense

I only use a little salt, chili of course, a bit of garlic, onion and shredded carrot. But I ferment my kimchi at room temp, it only takes 4-5 days max, then I put 'em( bacteria) to sleep in the fridge! ♫Go to sleep little beasties♪...LOL

I still can't quite replicate the spice of my favorite Korean kimchi.
I've got a line on some local grown red cabbage thats almost ready, never tried red cabbage before. .

 

fried chicken

 

You figured it out, whey is to give the fermenting process a kickstart! You don't have to use it, but I think it makes things easier. Fermentation would happen naturally anyways without it, but it could take longer and in the meantime your food decays (which will make your final product more sour in the end).

BTW red cabbage makes a delicious saerkraut!

 

I'm thinking about making scrambled eggs and bacon right now, and maybe some toast.

Or I might fry up some leftover spaghetti from yesterday.

 

nothing the day just started...why you rushing me?