#kimchi — Public Fediverse posts
Live and recent posts from across the Fediverse tagged #kimchi, aggregated by home.social.
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@NorcalGma2 I'm pretty new to #kimchi and it's treating me well enough to one day make my first batch. So I came across Modern Pepper on YouTube mentioning a mild (vegan) version. Maybe this suits you better.
https://youtu.be/qShpfn1p3ZM
https://redirect.invidious.io/watch?v=qShpfn1p3ZM -
@NorcalGma2 I'm pretty new to #kimchi and it's treating me well enough to one day make my first batch. So I came across Modern Pepper on YouTube mentioning a mild (vegan) version. Maybe this suits you better.
https://youtu.be/qShpfn1p3ZM
https://redirect.invidious.io/watch?v=qShpfn1p3ZM -
@NorcalGma2 I'm pretty new to #kimchi and it's treating me well enough to one day make my first batch. So I came across Modern Pepper on YouTube mentioning a mild (vegan) version. Maybe this suits you better.
https://youtu.be/qShpfn1p3ZM
https://redirect.invidious.io/watch?v=qShpfn1p3ZM -
@NorcalGma2 I'm pretty new to #kimchi and it's treating me well enough to one day make my first batch. So I came across Modern Pepper on YouTube mentioning a mild (vegan) version. Maybe this suits you better.
https://youtu.be/qShpfn1p3ZM
https://redirect.invidious.io/watch?v=qShpfn1p3ZM -
@NorcalGma2 I'm pretty new to #kimchi and it's treating me well enough to one day make my first batch. So I came across Modern Pepper on YouTube mentioning a mild (vegan) version. Maybe this suits you better.
https://youtu.be/qShpfn1p3ZM
https://redirect.invidious.io/watch?v=qShpfn1p3ZM -
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@stephanie @APBBlue @NorcalGma2
I found freshly grown local Napa cabbage at the farmer's market this weekend, so it was time to make a fresh batch of kimchi, as well as pickling/fermenting some of the excess of cucumbers I have. Because I want to keep the probiotic value of #kimchi, I don't usually cook it. I love it as a side with eggs or rice. This batch also has some of the chard that's fresh, along with daikon, green onions, carrot, and apple. I love mine spicy, so extra pepper powder. -
@stephanie @APBBlue @NorcalGma2
I found freshly grown local Napa cabbage at the farmer's market this weekend, so it was time to make a fresh batch of sauerkraut, as well as pickling/fermenting some of the excess of cucumbers I have. Because I want to keep the probiotic value of #kimchi, I don't usually cook it. I love it as a side with eggs or rice. This batch also has some of the chard that's fresh, along with daikon, green onions, carrot, and apple. I love mine spicy, so extra pepper powder. -
@stephanie @APBBlue @NorcalGma2
I found freshly grown local Napa cabbage at the farmer's market this weekend, so it was time to make a fresh batch of kimchi, as well as pickling/fermenting some of the excess of cucumbers I have. Because I want to keep the probiotic value of #kimchi, I don't usually cook it. I love it as a side with eggs or rice. This batch also has some of the chard that's fresh, along with daikon, green onions, carrot, and apple. I love mine spicy, so extra pepper powder. -
@stephanie @APBBlue @NorcalGma2
I found freshly grown local Napa cabbage at the farmer's market this weekend, so it was time to make a fresh batch of kimchi, as well as pickling/fermenting some of the excess of cucumbers I have. Because I want to keep the probiotic value of #kimchi, I don't usually cook it. I love it as a side with eggs or rice. This batch also has some of the chard that's fresh, along with daikon, green onions, carrot, and apple. I love mine spicy, so extra pepper powder. -
@stephanie @APBBlue @NorcalGma2
I found freshly grown local Napa cabbage at the farmer's market this weekend, so it was time to make a fresh batch of kimchi, as well as pickling/fermenting some of the excess of cucumbers I have. Because I want to keep the probiotic value of #kimchi, I don't usually cook it. I love it as a side with eggs or rice. This batch also has some of the chard that's fresh, along with daikon, green onions, carrot, and apple. I love mine spicy, so extra pepper powder. -
@stephanie @APBBlue @NorcalGma2
I'm at a point where #fermentation is a real thing for me. I make both #kimchi and sauerkraut, preferring my homemade versions a lot to the ones you can buy. I've made yogurt for at least 15 years, and I add a capsule of probiotics when I start the batch. I make a variety of pickles with the leftover kimchi brine, and I've made fermented ginger beer. Experiment with a range of products, making sure that they all contain live cultures. I don't really like kombucha -
@stephanie @APBBlue @NorcalGma2
I'm at a point where #fermentation is a real thing for me. I make both #kimchi and sauerkraut, preferring my homemade versions a lot to the ones you can buy. I've made yogurt for at least 15 years, and I add a capsule of probiotics when I start the batch. I make a variety of pickles with the leftover kimchi brine, and I've made fermented ginger beer. Experiment with a range of products, making sure that they all contain live cultures. I don't really like kombucha -
@stephanie @APBBlue @NorcalGma2
I'm at a point where #fermentation is a real thing for me. I make both #kimchi and sauerkraut, preferring my homemade versions a lot to the ones you can buy. I've made yogurt for at least 15 years, and I add a capsule of probiotics when I start the batch. I make a variety of pickles with the leftover kimchi brine, and I've made fermented ginger beer. Experiment with a range of products, making sure that they all contain live cultures. I don't really like kombucha -
@stephanie @APBBlue @NorcalGma2
I'm at a point where #fermentation is a real thing for me. I make both #kimchi and sauerkraut, preferring my homemade versions a lot to the ones you can buy. I've made yogurt for at least 15 years, and I add a capsule of probiotics when I start the batch. I make a variety of pickles with the leftover kimchi brine, and I've made fermented ginger beer. Experiment with a range of products, making sure that they all contain live cultures. I don't really like kombucha -
@stephanie @APBBlue @NorcalGma2
I'm at a point where #fermentation is a real thing for me. I make both #kimchi and sauerkraut, preferring my homemade versions a lot to the ones you can buy. I've made yogurt for at least 15 years, and I add a capsule of probiotics when I start the batch. I make a variety of pickles with the leftover kimchi brine, and I've made fermented ginger beer. Experiment with a range of products, making sure that they all contain live cultures. I don't really like kombucha -
Korean kimchi may help clear microplastics from the gut, early study in mice suggests
Scientists are investigating how kimchi, a widely eaten Korean side dish, can be an unlikely ally against microplastics.…
#EuropeSays #Korea #KR #bacterialstrain #fermentedfood #Kimchi #Korean #Microplastics
https://www.europesays.com/korea/98458/ -
Why more people are focused on fermented food and gut health https://www.byteseu.com/2218243/ #FermentedFood #fibermaxxing #GutHealth #Health #kimchi #yogurt
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@sunumbral Napa cabbage is much more delicate than regular cabbage when I make #kimchi , I only ferment it on the counter for 3 days, unlike #sauerkraut which I ferment for 3 weeks before refrigeration. I think there are a lot of additions you can make with either sort of #fermentation. One guy here uses paprika instead of gochugaru.
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@sunumbral Napa cabbage is much more delicate than regular cabbage when I make #kimchi , I only ferment it on the counter for 3 days, unlike #sauerkraut which I ferment for 3 weeks before refrigeration. I think there are a lot of additions you can make with either sort of #fermentation. One guy here uses paprika instead of gochugaru.
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@sunumbral Napa cabbage is much more delicate than regular cabbage when I make #kimchi , I only ferment it on the counter for 3 days, unlike #sauerkraut which I ferment for 3 weeks before refrigeration. I think there are a lot of additions you can make with either sort of #fermentation. One guy here uses paprika instead of gochugaru.
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@sunumbral Napa cabbage is much more delicate than regular cabbage when I make #kimchi , I only ferment it on the counter for 3 days, unlike #sauerkraut which I ferment for 3 weeks before refrigeration. I think there are a lot of additions you can make with either sort of #fermentation. One guy here uses paprika instead of gochugaru.
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@sunumbral Napa cabbage is much more delicate than regular cabbage when I make #kimchi , I only ferment it on the counter for 3 days, unlike #sauerkraut which I ferment for 3 weeks before refrigeration. I think there are a lot of additions you can make with either sort of #fermentation. One guy here uses paprika instead of gochugaru.
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Fermenting food is nothing new, but gut health is taking the spotlight
More people are focusing on their gut health, as fibermaxxing goes mainstream, colorectal cancer rises among young adults…
#UnitedStates #US #USA #america #bacteria #barbaraolendzki #daliaperelman #day #diet #Entertainment #Food #ganjhu #greataddition #guthealth #health #healthexpert #kimchi #microbe #people #sauerkraut #sports #unitedstatesofamerica #yogurt
https://www.europesays.com/3130853/ -
https://www.europesays.com/at/?p=270788 Sauerkraut statt Ozempic: 39% weniger Todesfälle bei regelmäßigem Verzehr #AT #Austria #Experten #Gesundheit #GLP1Booster #Health #Kimchi #Österreich #Ozempic #Produktionszahlen #Sauerkraut #Studienlage #Todesfälle #Verzehr
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https://www.europesays.com/at/270762/ Darmkrebs: Joghurt und Kimchi halbieren Erkrankungsrisiko #AT #Austria #Darmkrebs #Darmkrebsrisiko #Erkrankungsrisiko #Experten #Gesundheit #Health #Hype #Joghurt #Kimchi #Konsum #NHANESAnalyse #Österreich #Produkte
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How to drive the wife out of the kitchen.
Step 1: fry some garlic slices in hot oil in a pan.
Step 2: toss some kimchi in the pan and as soon as it is softened toss in an egg or two and scramble them together.
Step 3: listen to the complaints about how the kitchen stinks as she exits.
Was just going to fry an egg and when I saw the jar of kimchi decided to try it as I had heard it was good. And it was!
May not try again if wife is home but I did enjoy it.
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How to drive the wife out of the kitchen.
Step 1: fry some garlic slices in hot oil in a pan.
Step 2: toss some kimchi in the pan and as soon as it is softened toss in an egg or two and scramble them together.
Step 3: listen to the complaints about how the kitchen stinks as she exits.
Was just going to fry an egg and when I saw the jar of kimchi decided to try it as I had heard it was good. And it was!
May not try again if wife is home but I did enjoy it.
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How to drive the wife out of the kitchen.
Step 1: fry some garlic slices in hot oil in a pan.
Step 2: toss some kimchi in the pan and as soon as it is softened toss in an egg or two and scramble them together.
Step 3: listen to the complaints about how the kitchen stinks as she exits.
Was just going to fry an egg and when I saw the jar of kimchi decided to try it as I had heard it was good. And it was!
May not try again if wife is home but I did enjoy it.
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Kimchi – fermentierter, scharf gewürzter Chinakohl – ist Koreas Nationalgericht und gehört zu fast jeder Mahlzeit. Für die ideale Gärtemperatur gibt es eigene „Kimchi-Kühlschränke“: 2011 besaßen 81 % der Haushalte einen solchen. 🥬
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Kimchi – fermentierter, scharf gewürzter Chinakohl – ist Koreas Nationalgericht und gehört zu fast jeder Mahlzeit. Für die ideale Gärtemperatur gibt es eigene „Kimchi-Kühlschränke“: 2011 besaßen 81 % der Haushalte einen solchen. 🥬
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Kimchi – fermentierter, scharf gewürzter Chinakohl – ist Koreas Nationalgericht und gehört zu fast jeder Mahlzeit. Für die ideale Gärtemperatur gibt es eigene „Kimchi-Kühlschränke“: 2011 besaßen 81 % der Haushalte einen solchen. 🥬
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Kimchi – fermentierter, scharf gewürzter Chinakohl – ist Koreas Nationalgericht und gehört zu fast jeder Mahlzeit. Für die ideale Gärtemperatur gibt es eigene „Kimchi-Kühlschränke“: 2011 besaßen 81 % der Haushalte einen solchen. 🥬
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Kimchi – fermentierter, scharf gewürzter Chinakohl – ist Koreas Nationalgericht und gehört zu fast jeder Mahlzeit. Für die ideale Gärtemperatur gibt es eigene „Kimchi-Kühlschränke“: 2011 besaßen 81 % der Haushalte einen solchen. 🥬
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My first attempt at fermentation. I made cubed pickled radish (in the jar and dish on the right). The proportions were a little off - should have had more radish for the amount of kimchi paste, but it was still tasty. Will definitely be trying more in the future, including of course traditional kimchi with napa cabbage.
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My first attempt at fermentation. I made cubed pickled radish (in the jar and dish on the right). The proportions were a little off - should have had more radish for the amount of kimchi paste, but it was still tasty. Will definitely be trying more in the future, including of course traditional kimchi with napa cabbage.
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My first attempt at fermentation. I made cubed pickled radish (in the jar and dish on the right). The proportions were a little off - should have had more radish for the amount of kimchi paste, but it was still tasty. Will definitely be trying more in the future, including of course traditional kimchi with napa cabbage.
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My first attempt at fermentation. I made cubed pickled radish (in the jar and dish on the right). The proportions were a little off - should have had more radish for the amount of kimchi paste, but it was still tasty. Will definitely be trying more in the future, including of course traditional kimchi with napa cabbage.
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My first attempt at fermentation. I made cubed pickled radish (in the jar and dish on the right). The proportions were a little off - should have had more radish for the amount of kimchi paste, but it was still tasty. Will definitely be trying more in the future, including of course traditional kimchi with napa cabbage.
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FDA Announces Recall of Popular Aldi Product for Potential Deadly Allergen
The U.S. Food and Drug Administration (FDA) has announced a recall of a popular frozen Aldi product that…
#Germany #DE #Europe #EU #Europa #Aldi #fishallergy #FoodandDrugAdministration #Kimchi&TofuKimbap #recalledproduct #Süd&Nord
https://www.europesays.com/germany/49321/ -
https://www.kpopnsfw.com/281771/260705-karina-winter-kimchi-for-the-snack-%f0%9f%94%a5-aespa-members-having-a-drink-after-work-is-this-real-winters-unique-way-of-enjoying-a-solo-drink-%f0%9f%a4%a3-jtbc-please-take-ca/ 260705 Karina & Winter – “Kimchi for the snack…🔥” aespa members having a drink after work is this real? Winter’s unique way of enjoying a solo drink 🤣 @ JTBC Please Take Care of My Refrigerator EP.78 (Highlight) #aespa #amp #care #DRINK #enjoying #EP78 #highlight #JTBC #KARINA #Kimchi #members #real #Refrigerator #snack #solo #unique #winter #Winters #Work
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James Beard-winning cookbook celebrates Korean recipes
But her mother had some doubts about writing a cookbook. “There are a lot of steps to making…
#EuropeSays #Korea #KR #America #cookbook #Kimchi #Korean #koreancuisine #mother #recipe #SouthKorea
https://www.europesays.com/korea/75173/ -
Round two of homemade fermented veggies (faux-kimchi) went great, so it's time for round three. Fermented cauliflower is so good 😋
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Round two of homemade fermented veggies (faux-kimchi) went great, so it's time for round three. Fermented cauliflower is so good 😋
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Round two of homemade fermented veggies (faux-kimchi) went great, so it's time for round three. Fermented cauliflower is so good 😋
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Round two of homemade fermented veggies (faux-kimchi) went great, so it's time for round three. Fermented cauliflower is so good 😋
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Round two of homemade fermented veggies (faux-kimchi) went great, so it's time for round three. Fermented cauliflower is so good 😋
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#Fermentation lifehack! I love #kimchi but my family hates the smell, and I'm not allowed to stink up the refrigerator.
But tried fermenting kimchi in vacuum bags. Best batch I've ever made! The bags start off devoid of air but when fermentation begins they puff up with CO2. That's when you know it's ready. And once you open the bag to eat some (and stop it from exploding), you can seal it up again.
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#Fermentation lifehack! I love #kimchi but my family hates the smell, and I'm not allowed to stink up the refrigerator.
But tried fermenting kimchi in vacuum bags. Best batch I've ever made! The bags start off devoid of air but when fermentation begins they puff up with CO2. That's when you know it's ready. And once you open the bag to eat some (and stop it from exploding), you can seal it up again.
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#Fermentation lifehack! I love #kimchi but my family hates the smell, and I'm not allowed to stink up the refrigerator.
But tried fermenting kimchi in vacuum bags. Best batch I've ever made! The bags start off devoid of air but when fermentation begins they puff up with CO2. That's when you know it's ready. And once you open the bag to eat some (and stop it from exploding), you can seal it up again.
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@commonst @joakimfors I have a very easy recipe and method, which can be personalized so many ways. It’s great to have on hand.
#kimchi -
@commonst @joakimfors I have a very easy recipe and method, which can be personalized so many ways. It’s great to have on hand.
#kimchi
