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Started by ChrissyRyan, October 05, 2024, 04:39:05 PM
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Quote from: big kim on October 05, 2024, 04:44:11 PMA Vietnamese microwave meal. Rubber chicken swimming in a stupidly hot garlic and chili sauce.
Quote from: ChrissyRyan on October 05, 2024, 04:39:05 PMWhat was the worst tasting food you ever ate?Was it fermented shark (Hakarl)?Was it Surströmming?Was it Casa Marzu cheese?
Quote from: ChrissyRyan on October 06, 2024, 12:28:23 PMIs this kimchi made buried underground in clay pots for fermenting?Seems to me I saw a MASH TV show rerun where someone thought there were munitions buried, but it was just kimchi. The show was of the Korean War and a field hospital.Chrissy
Quote from: TanyaG on October 06, 2024, 01:16:41 PMCold crubeens, which are boiled pig's trotters. I'm usually good at saying no, but I had some kind of brain failure that day.
Quote from: ChrissyRyan on October 06, 2024, 12:28:23 PMIs this kimchi made buried underground in clay pots for fermenting?
Quote from: Lori Dee on October 06, 2024, 12:30:37 PMIn Korea, they spell it kimchee. Kimchi I believe is a Japanese version. But yeah. Fermented spicy cabbage.Barbie might know better than I.
Quote from: barbie on October 06, 2024, 06:41:00 PMYes. That is the traditional and effective way of fermenting kimchi. Kimchi (김치) is pronounced 'kimuchi(キムチ)' in Japanese.Nowadays, most people here ferment kimchi in 'kimchi refrigerator', as it is hard to have ground in apartments and the temperature is critical. https://en.wikipedia.org/wiki/Kimchi_refrigeratorWe have enough grounds around the house but still have 3 refrigerators, one entirely for preserving and fermenting kimchi for up to 3-5 years.Hundreds of kimchi recipes are still available in both South and North Korea, but most use cabbage or reddish. I like cucumber kimchi: https://www.maangchi.com/recipe/oisobagi-kimchiCheers,barbie~~