Post A4AScUe7MndHUWPfPM by ConnieinVA@social.quodverum.com
(DIR) More posts by ConnieinVA@social.quodverum.com
(DIR) Post #A4ADJTCN1fKiBfuBl2 by StevenDouglas@social.quodverum.com
2021-02-11T12:08:11Z
0 likes, 2 repeats
#qvrecipe KimChi - easy and delicious (not authentic, just very good)1 head Napa cabbage¼ cup salt (NON-IODIZED)Paste made from:6 grated garlic cloves1 tsp fresh grated ginger2 T fish sauce or shrimp paste1 tsp sugar1/2 tsp (or a lot more or less) cayenne pepper, to taste1/2 lb. Daikon radish and/or carrots, cut thin or into preferred bite sizes3 scallions, cut into short piecesCONT>
(DIR) Post #A4ADT6xUZIkk6hXkae by StevenDouglas@social.quodverum.com
2021-02-11T12:09:56Z
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Core and cut cabbage to preferred bite sizes. In a large bowl massage salt into cabbage leaves until soft, then add cold pure water until cabbage is covered.Place a large ziplock bag filled with water over that to submerge the cabbage and let it soak for 1-2 hours.Rinse in cold water and leave in a colander to drain.CONT>
(DIR) Post #A4ADoSbdHLxtKJUzKq by StevenDouglas@social.quodverum.com
2021-02-11T12:13:48Z
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Wring out cabbage and mix into the spice paste along with radish/carrot/whatever and scallion pieces.Pack into a large glass jar, and press down until liquid rises and covers all. Cover the mix with a watertight plastic bag and fill with water and seal. Leave plenty of headspace room for expansion.Cover jar with a black plastic bag and store at room temp for up to a week. Check it DAILY, as it starts tasting good after three days. Refrigerate once it's fermented to your liking. END
(DIR) Post #A4AE8ylBRNPAqHkZou by OneDegree15@social.quodverum.com
2021-02-11T12:17:30Z
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@StevenDouglas mix and add salt. I love salty kimchi🍻
(DIR) Post #A4AEddKf9sjRMWxjuK by StevenDouglas@social.quodverum.com
2021-02-11T12:23:03Z
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@OneDegree15 Ooh, yeah!I add salt to it also, but not until after it's fermented. Salt and cold both inhibit/slow fermentation. After the kimchi is fermented to our liking, that's when we salt it further to our taste and refrigerate it.
(DIR) Post #A4AIOewnGsO5qOugaW by Merilalla@social.quodverum.com
2021-02-11T13:05:09Z
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@StevenDouglas thank you for this recipe. I’ve also made my own saurkraut, no comparison to any store brand! Now I can’t wait to try this one! Looks fairly legit to me! Another Douglas screen shot for my photo album😋😋
(DIR) Post #A4AO9YRLmXJ32mO1iK by ladygerbil@social.quodverum.com
2021-02-11T14:09:40Z
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@StevenDouglas Thank you for this, will try. You can buy Kim Chi here in jars, but its quite expensive for a very small amount. Tried your chocolate cake by the way - absolutely smashing! Very impressed by the number of very capable male cooks on here - wish I knew some.
(DIR) Post #A4ARRA0vdV8CMX7BBI by charlotte1958@social.quodverum.com
2021-02-11T14:46:28Z
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@StevenDouglas I might have to try this!! I’ve never had kimchi but I love cabbage more than anything!! It looks good but I can’t quite imagine what fermented cabbage tastes like.
(DIR) Post #A4AScUe7MndHUWPfPM by ConnieinVA@social.quodverum.com
2021-02-11T14:59:43Z
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@StevenDouglas I love your recipes. Not gonna lie they always seem to pop up when I’m starving! I am gonna try your chocolate cake recipe for my sister’s bday next week. Not sure what kind of fish sauce you use but this is the best fish sauce I’ve ever had and I won’t use anything else. Happy cooking! 😊https://redboatfishsauce.com/
(DIR) Post #A4AfbMIfyJsQsWdRbM by StevenDouglas@social.quodverum.com
2021-02-11T17:25:09Z
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@ConnieinVA Lots of choices in Saigon but In the States I used 3 Crabs brand.
(DIR) Post #A4AfswQ8vjVbpKVnZQ by StevenDouglas@social.quodverum.com
2021-02-11T17:28:21Z
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@chachibrocc Mush it all together!
(DIR) Post #A4Aiw4gYxS1kBuNU8m by StevenDouglas@social.quodverum.com
2021-02-11T18:02:18Z
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@ladygerbil @Cyn_de_Vita I used to do massive batches of things like sauerkraut and kimchi, but it actually took the fun out of it for me.Knowing that I can, quickly and routinely, "knock out a jar" (loaf/pan/whatever) of whatever I'm making is the absolute thrill for me.I'll be at the store and see a head of cabbage and think, "Oh, almost out" and grab it.Takes me all of 20 minutes when I get home to have a clean kitchen and a jar fermenting on the shelf.No big "to do". Great feeling.
(DIR) Post #A4Ajm9Z63pfcNoicIi by ConnieinVA@social.quodverum.com
2021-02-11T18:11:57Z
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@StevenDouglas LOL Sorry, I guess I was stating the obvious if that is where you live! You have tons of choices. LOL Some brands in the states have sulfites and other preservatives so this is one that doesn’t have any of that. 😊
(DIR) Post #A4AqBHIn20aVLMSGH2 by KathleenPenguin@social.quodverum.com
2021-02-11T19:23:43Z
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@StevenDouglas You are my new best friend!
(DIR) Post #A4AqdzcVqq0ctzN98q by Zentrification@social.quodverum.com
2021-02-11T19:28:55Z
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@StevenDouglas The Army sent me to S Korea from July 2001 - August 2002. Really enjoyed a lot of the cuisine I came across.
(DIR) Post #A4BMWk2cYx7HUJJFbs by GaryB@social.quodverum.com
2021-02-12T01:20:41Z
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@StevenDouglas @ladygerbil @Cyn_de_Vita This reminds me of when I served in Korea 1970-71. I was a JSA MP. (@ThomasWic probably knows more about JSA than me even though I was there for 14 months). Anyway, a daily bus would go to Seoul carrying civilians and troops on their day off. In hot summer time the bus smelled of kimchi from sweating Koreans. I joking mentioned this to a Korean soldier friend attached to us (KATUSA) and he laughed and said we Americans smelled like meat to them.
(DIR) Post #A4BMteqM3Qdc1lV1H6 by Cyn_de_Vita@social.quodverum.com
2021-02-12T00:00:29Z
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@StevenDouglas @ladygerbil Nice work!
(DIR) Post #A4BNn137CA4ypBrfe4 by blcartwright@social.quodverum.com
2021-02-12T01:40:08Z
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@StevenDouglas @ladygerbil @Cyn_de_Vita But if you have to ferment it you have to wait perhaps week to taste it. I can have fried cabbage on the table in 40 minutes.
(DIR) Post #A4BO12QuqYSjAegRtI by StevenDouglas@social.quodverum.com
2021-02-12T01:42:40Z
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@blcartwright @ladygerbil @Cyn_de_Vita Pfft, I can do both.
(DIR) Post #A4BP5uelHt1CSD3356 by always4usa@social.quodverum.com
2021-02-12T00:25:45Z
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@StevenDouglas @ladygerbil @Cyn_de_Vita Yes, absolutely! -- I'm going to try your recipe as soon as I get closer to running out. I still have a lot.
(DIR) Post #A4BPEZq03o5GUZR6eW by GaryB@social.quodverum.com
2021-02-12T01:56:19Z
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@StevenDouglas @ladygerbil @Cyn_de_Vita Remember the blue buildings where Kim Jong Un greeted our president? Here they are circa 1970. Along with our "peaceful friends" at the time. They always outnumbered us at least 3 to 1 but from experience they knew not to start trouble else get their asses kicked (again).
(DIR) Post #A4BV6zMRsfPB3lNXQO by huntley@social.quodverum.com
2021-02-12T03:02:11Z
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@StevenDouglas Man, oh man!
(DIR) Post #A4CQhDDpWBBTrRlDd2 by StevenDouglas@social.quodverum.com
2021-02-12T13:47:23Z
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@jannadale @ladygerbil @Cyn_de_Vita I didn't know what to expect from my first batch of sauerkraut about ten years ago. That first sour delicious bite I took shocked me, it turned out so well. Get the salt type/content/ratio right, keep it cool, dark, and completely isolated from air, and you'll be fine.
(DIR) Post #A5LSTMpCCqQlmkPLii by macoman4u1@social.quodverum.com
2021-03-18T20:12:38Z
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@StevenDouglas My first batch of kimchi from your recipe was superb! Thank you.Couple of notes. I used pickling jar lids that include a small pump to draw out oxygen from the jar.Easy Fermenter Wide Mouth Lid Kit: https://www.amazon.com/dp/B01DJVVORE/ref=cm_sw_r_cp_api_glt_fabc_M6MXA3EQMW990CJF6C5HNext batch is being prepared. Following your recipe but I’m adding a mixture of rice flour boiled in 1/2 cup of water and adding 1/4 Korean flaked pepper. I’ll work it thru the cabbage after the sauce is cooled. I’ll let you know how this is in a week.
(DIR) Post #A5gecPSI8GpuvYYY4G by J_Dub@social.quodverum.com
2021-03-29T01:37:38Z
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@StevenDouglas Both projects have failed, so I finally got smaller jars, and did more research, think I got it this time, I'm on a ramen kick, (well noodles and heady stock) and my Korean buddy told me Kimchee was key to good ramen, so I'm back at it!
(DIR) Post #A5gf4y1FDcUyEWWSHo by StevenDouglas@social.quodverum.com
2021-03-29T01:42:48Z
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@J_Dub Take some fine mesh nylon or plastic netting, put it over the top of the veggies and tuck it way down on all sides so that everything stays submerged as a single unit (critical). Daily you can push the entire mesh down, en masse, to release the gases that are pushing everything upwards.I did this with my latest sauerkraut batch, which turned out perfect.
(DIR) Post #A5gfcLAKBK7pZpgQBk by J_Dub@social.quodverum.com
2021-03-29T01:48:50Z
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@StevenDouglas I almost did, but every youtube I watched, didn't mention that, I'm not ignoring you, I have a muddler to keep it pushed down, but if you think I should, what should I use? Can't get a plastic bag with water in these
(DIR) Post #A5gfzeT4a8iS6QZIWm by J_Dub@social.quodverum.com
2021-03-29T01:53:03Z
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@StevenDouglas Nylon and plastic netting, I saw that, but don't know what you mean, but i understand your thinking, feel like I could buy some small balloons and fill with water, not sure
(DIR) Post #A5ggVyXzSlOJe0HWPw by StevenDouglas@social.quodverum.com
2021-03-29T01:58:53Z
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@J_Dub Forget the plastic bag with water. Just keep them completely submerged. Vegetables are often sold in a kind of green plastic mesh - it works perfectly. So does cheese cloth (a single layer). Just something light and with large enough holes for gases to escape through. Encase it all from the top and push it down below the brine as one.
(DIR) Post #A5ggmzPdV0ZTFbUFMm by StevenDouglas@social.quodverum.com
2021-03-29T02:01:58Z
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@J_Dub I use netting like this, only about 3-4 times finer.
(DIR) Post #A5ghNQHb4bOn0q6Dxo by J_Dub@social.quodverum.com
2021-03-29T02:08:32Z
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@StevenDouglas Haha, yep! I forget about stuff like that! I loved your thread today, that's me, tough guy, but deep down a scared person, yet most people think I'm scary, so I get in a lot of trouble, I'm gonna read that thread again tomorrow, you're a good man
(DIR) Post #A5ghv9E103y9xFVOBU by StevenDouglas@social.quodverum.com
2021-03-29T02:14:38Z
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@J_Dub Most people - including some of the truly bad-ass, give me a wide berth and loads of respect because I'm NOT scary. In any way.I'm unflappable.That is extremely unsettling to many, and not what I EVER could have expected going into the changes I began making decades ago. People often impute superpowers to me that don't exist. Because I'm not afraid. I'm relaxed at all times. NEVER daunted. NEVER tense. NEVER defensive. That freaks people the hell out to no end.Whodathunkit?
(DIR) Post #A5gi26RjjI2PMcEvuS by Dodgerprincess@social.quodverum.com
2021-03-29T02:15:53Z
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@StevenDouglas @J_Dub are we married? This is exactly my husband. Sometimes I want him to get angry or upset.. but no... he barely has a pulse.
(DIR) Post #A5gi9HdUWcqs5wA6Vs by StevenDouglas@social.quodverum.com
2021-03-29T02:17:12Z
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@Dodgerprincess @J_Dub That's a heart that can live a VERY long time!Stress kills, baby.
(DIR) Post #A5giBHn0vQ9D9NZSZU by J_Dub@social.quodverum.com
2021-03-29T02:17:33Z
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@StevenDouglas Haha, that's how I want to be, but I think people know how to trigger me, and I still never see it coming
(DIR) Post #A5giRp3mzfbSyEIpWa by J_Dub@social.quodverum.com
2021-03-29T02:20:33Z
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@StevenDouglas Like I said, I'm gonna read that thread a few more times, I was never good at reading and taking anything in, unless I read it 10 times, but when I read it this morning, a light went off, thanks
(DIR) Post #A5gicxM4UgDHskAAoi by StevenDouglas@social.quodverum.com
2021-03-29T02:22:33Z
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@J_Dub Yeah, the habit of internalizing is hard to break - but MUST be broken. Someone tries to trigger me and my knee jerk INTERNAL reaction is an amused smirk.Because they're about to tell me ABOUT THEMSELVES. Not me. And I fully accept that they might be wrong and full of shit. Nothing new there, and we don't share a hive mind.They can have SOLE DESPOTIC DOMINION over every stupid creepy wrong thought that they want to think. Even about me.What's that to me?
(DIR) Post #A5glZsRAcZupcilsn2 by macoman4u1@social.quodverum.com
2021-03-29T02:55:37Z
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@StevenDouglas Every emotion affects the physical body, but that one? Stress? Stress probably results in sooner deaths than eating a pound a day of Saul’s smoked bore. Stress produces inflammation. Everywhere. The inflammation created by stress (molecularly) weakens the walls of the core arterial arteries. Guess what adheres to that weakness caused by stress. Fats. Cholesterol builds and...bingo. Hello to the widow maker. Stress kills.@Dodgerprincess @J_Dub
(DIR) Post #A5h8Z7xli1vaQqd9Em by oystergirl@social.quodverum.com
2021-03-29T07:13:11Z
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@StevenDouglas Yes, one of the best things I ever heard is this: What others think of you is none of your business. It's all about THEM and not you. Case closed! @J_Dub
(DIR) Post #A5iCjNrq1fYrd3xkEi by Debradelai@social.quodverum.com
2021-03-29T19:34:33Z
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@macoman4u1 @StevenDouglas @Dodgerprincess @J_Dub Stress is what happens when the mind overrides the body's basic desire to kick the living shit out if an asshole who's asking for it.
(DIR) Post #A5iCzcupqPIgvy6rDM by MegasAlexandros@social.quodverum.com
2021-03-29T19:37:29Z
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@Debradelai @macoman4u1 @StevenDouglas @Dodgerprincess @J_Dub Or do worse.
(DIR) Post #A5iMpSX4aqKjNPmlWK by MEMA@social.quodverum.com
2021-03-29T21:27:41Z
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@Debradelai @macoman4u1 @StevenDouglas @Dodgerprincess @J_Dub 🤣... agree 👏
(DIR) Post #A5iNMykNqBgwqRzjlY by watch4thedrop@social.quodverum.com
2021-03-29T21:33:46Z
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@Dodgerprincess @StevenDouglas @J_Dub time for a change then. Here is a live footage of me at breakfasthttps://www.youtube.com/watch?v=iuosfJ8Ki7Y
(DIR) Post #A5oB5nhc52xi4pRwa8 by Linnie@social.quodverum.com
2021-04-01T16:44:38Z
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@Debradelai Me lately... thank you for helping me with the description. ❤️