I love fish sauce, pour it on my rice and in my noodles. Adds that Umami flavor. Fish Sauce Taste Test, 13 Brands Compared — Our Daily BrineWhat fermented foods do you enjoy?
It's because you didn't put ketchup on your hot dogIn.
Doctors orders, lifestyle change.
Kraut. It's my German heritage. I have to have it shipped from Amana Colonies in Iowa.What fermented foods do you enjoy?
Nice...I like the Kraut I got...lots of folks making different stuff locally that I am gonna try...I am part german alsoKraut. It's my German heritage. I have to have it shipped from Amana Colonies in Iowa.
Also have the official Grandma's Bread-n-Butter Pickles recipe, if you want.
You can also do 'fast pickling' with vinegar/salt and ice...works really well for red onions and cucumbers.
Bread-n-Butter are sweet, but Grandma's aren't as sweet as most.Nice...I like the Kraut I got...lots of folks making different stuff locally that I am gonna try...I am part german also
gonna try kimchi also but not sure about the huge chunks...smaller pieces seems easier on my mind for some reason(I'm a pussy)
We do fast pickling for pickles...not sure if we use Ice though...but the jars have to stay in the fridge...not sure if much fermentation is going on though
not a huge fan of bread and butter pickles tho...I think those are the sweet ones?
I am basically a hippy with guns and a huge garden so I will likely make my own kraut and kimchee...I just want to try some stuff out to make sure I know what I like and then I will learn to make it at homeBread-n-Butter are sweet, but Grandma's aren't as sweet as most.
Kimchee is amazing, but it can be hard to get real homemade kimchee. Store stuff or restaurant stuff can be good, but the homemade is incredible.
But your sweat will smell like kimchee.
you might be a little late for kimchee season, but might be OK depending on where you live. Try and get the real Korean kimchee shrimp, not 'asian shrimp paste', and there's a specific Korean pepper flake that matters to the taste.I am basically a hippy with guns and a huge garden so I will likely make my own kraut and kimchee...I just want to try some stuff out to make sure I know what I like and then I will learn to make it at home
I eat a ton of Garlic so it will just be another thing I smell like
what am I late for?you might be a little late for kimchee season, but might be OK depending on where you live. Try and get the real Korean kimchee shrimp, not 'asian shrimp paste', and there's a specific Korean pepper flake that matters to the taste.
And use a shitload of garlic. A good ratio is 1 head of garlic for 1 big (5lb) head of cabbage
my Korean friends' families always do kimchee in late Oct/Nov timeframe, I think it's just tradition. Nobody buries pots in the ground anymore, but still do it around that time. I'll IM my friend and get the name of the spice.what am I late for?
tons of local amazing produce available here...lots of great greenhouses in Oregon
Will look into the special pepper flake...probably grow the peppers next year...I grew about 25 types of peppers this year and made tons of great stuff with them
LOL at sex chicken story^^....I prep/cook food with lab like sanitation....If I run a fermentation operation it will be top notch and no flies or bugs are invited
I'm a noob...had no idea people were burying pots...thought you were talking about access to produce or ingredientsmy Korean friends' families always do kimchee in late Oct/Nov timeframe, I think it's just tradition. Nobody buries pots in the ground anymore, but still do it around that time. I'll IM my friend and get the name of the spice.
Depends on where you live. I know a lot of 1st generation Koreans, including the chef / owners of 2 different Korean restaurants in Chicago. One of them taught me his mom's recipe step-by-step, but I kept thinking, "I'm probably not going to remember any of this since you make it for me."Kimchee is amazing, but it can be hard to get real homemade kimchee.
felt the same way about hummus, right up until I had it at my work's cafeteria in Israel.Depends on where you live. I know a lot of 1st generation Koreans, including the chef / owners of 2 different Korean restaurants in Chicago. One of them taught me his mom's recipe step-by-step, but I kept thinking, "I'm probably not going to remember any of this since you make it for me."
A friend keeps trying to get me to make hummus, because "it's so easy." You know what's even easier? Getting it at the Lebanese place on the corner for $3
Roasted sea salt.gochugaru. and his mom uses a flavored salt, but no idea what it is. try to find out when he talks to her again.
Nappa harvest is mid October to mid November. I don't think this is a greenhouse friendly vegetable, you could start it there but it needs certain temperatures and light hours that are similar to fall weather. Kimchi is closed fermentation so you do not have to worry about flies like with vinegar.what am I late for?
tons of local amazing produce available here...lots of great greenhouses in Oregon
Will look into the special pepper flake...probably grow the peppers next year...I grew about 25 types of peppers this year and made tons of great stuff with them
LOL at sex chicken story^^....I prep/cook food with lab like sanitation....If I run a fermentation operation it will be top notch and no flies or bugs are invited
Maybe try making green cabbage kimchi instead its pretty goof proof. Some recipes will tell you to wait a week or two but i suggest 1-2 days because it will get slimey and soft if you wait too long depending how effective your refridgerator is. This is alot easier to eat and finish it off after a few days because it's like a spicey cabbage salad and less like a pungent condiment / side dish.I am basically a hippy with guns and a huge garden so I will likely make my own kraut and kimchee...I just want to try some stuff out to make sure I know what I like and then I will learn to make it at home
I eat a ton of Garlic so it will just be another thing I smell like