Fermented Foods: Kimchi, Sauerkraut, ETC

[JDub]

Yeah, ANYTHING you make Kimchee in remains the designated Kimchee making container... Unless you're making something more aromatic - like fermented shrimp...

Cheers!

 

[XERTYX]

Yeah. Haha. Noted. I thought since it was glass I could scrub it clean. No dice. I dont wanna strain the whey out of it now though. Dont want that flavor in my cloth. I might try a coffee filter.

I'm thinking if I can thicken it a bit and get some of the whey out I can add some onion soup mix to it and make dip. The garlic flavor would translate well into onion dip.

 

[JDub]

Try modifying the white sauce recipe in this NY street food chicken post to use it. I make it all the time for anything (just made some to go w pork tenderloin souvlaki). Killer but with KILLA breath after...

https://www.huffpost.com/entry/halal-chicken-rice-recipe_b_870318

Cheers!

 

[Iñigo Sanchez]

I love kimchi rice, it is easy to make and delicious. It should be well-fermented so that I don't need to add chili paste or powder anymore.