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Author Topic: Food Thread: Kitchen Chemistry  (Read 369414 times)


  • Bay Watcher
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Re: Food Thread: Kitchen Chemistry
« Reply #4830 on: October 05, 2021, 06:48:47 pm »

Kimchi isn't very hard to make IIRC once you have the ingredients.

You pickle some stuff, dig a hole in your backyard, put the jar in the hole, bury and leave it for ????.

Oh I know, the trouble is the ingredients themselves, some I can get, but the main one being the cabbage is kinda hard, not sure our sort of cabbage would be good for it.

I forget your locale. India? I figured cabbage is a really ubiquitous vegetable. I mean, I say fuck it, try it with whatever local variety you have. Ya never know, <regional vegetable> Kimchi could turn out to be pretty amazing. It's pickling so it's not like there's a big investment of time, energy and money into trying it.
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Re: Food Thread: Kitchen Chemistry
« Reply #4831 on: Today at 03:21:21 pm »

Autumn soup day!

Pumpkin-sweet potato soup, flavoured with an onion, some garlic, oregano, cayenne pepper, mace, cumin and baked bacon.
Fast and easy soup.
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