Ganga on Nostr: From the Kitchen ..... Today I added some rocket (arugula) #kimchi to the growing ...
From the Kitchen .....
Today I added some rocket (arugula) #kimchi to the growing parade of jars on the kitchen table. It is easy - brine for 8 hours (salt, water, sugar), curl into bundles and put in jar with garlic, ginger, chilli, fill with brine, top with grapevine leaf and weight, use your fav capping method (burping, valve lid or ziplock bag), ferment for 3 days or more, until rocket is not bitter.
Kimchi can be made with almost anything. I loved following Ahn Nguyen (from Melbourne) on twtr in its good old days, years and years ago, as she made so many different types of kimchi. It widened my perspective far beyond cabbage kimchi. Ahn is now here, and not doing as much with food it seems. Kids will do that to you: https://www.instagram.com/anhsfood/
As luck had it, I also read again the Kimchi section again in #TheArtOfFermentation. Good timing.
#Food #FromTheKitchen #WhatIAmCooking #Vegetarian #Fermenting
Today I added some rocket (arugula) #kimchi to the growing parade of jars on the kitchen table. It is easy - brine for 8 hours (salt, water, sugar), curl into bundles and put in jar with garlic, ginger, chilli, fill with brine, top with grapevine leaf and weight, use your fav capping method (burping, valve lid or ziplock bag), ferment for 3 days or more, until rocket is not bitter.
Kimchi can be made with almost anything. I loved following Ahn Nguyen (from Melbourne) on twtr in its good old days, years and years ago, as she made so many different types of kimchi. It widened my perspective far beyond cabbage kimchi. Ahn is now here, and not doing as much with food it seems. Kids will do that to you: https://www.instagram.com/anhsfood/
As luck had it, I also read again the Kimchi section again in #TheArtOfFermentation. Good timing.
#Food #FromTheKitchen #WhatIAmCooking #Vegetarian #Fermenting