The Irresponsible Captain: I tried it... It was good, but then I love Sauerkraut. A vinegar slaw and fries on your sandwich is good as well.
TheShavingofOccam123: I don't do kimchi but do ferment lots of vegetables in brine. Cabbage, carrots, onions, ginger...lots of them.[www.perfectpickler.com image 393x509]I use this type of a set up. Chopped cabbage, strips of carrot. chopped ginger, peppercorns, herbes de provence and strips of onion/ About 5 days in a dark cabinet, then refrigerate. I use it on sandwiches all the time. I use an airlock because I don't like inspecting the contents of a crock and skimming the top off. Not that that is a problem in 5 days...And btw fermentation removes a lot of the gas problem and also apparently rebuilds the gut bacteria. I don't really care because DAMN it tastes good on a pastrami on rye.
But I still have to do this:
Dingleberry Dickwad: letrole: foreign people eat nasty shiatWell at least you got your username right.
as did you
phlegmmo: What's a recipie?
someonelse: Can't tell if you're kidding (what with the 'its' and all) but it's spelled about a dozen different ways, including "throatwarblermangrove."
whip-me-beat-me: Its spelled Kim-Chee you dumb Americans.
The Goddamn Batman: Kimchi jigae is farking awesome. That is all.
AverageAmericanGuy: My favorite recipe:Name: KimchiIngredients:* One jar of kimchiSteps:1. Open jar of kimchi2. Use a fork or chopsticks to pull kimchi out of jar. Place kimchi on plate3. Close jar tightlyEnjoy!
letrole: foreign people eat nasty shiat
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