#sour stuff

happy sunday!

If this has been asked, then what was the worst thing they’ve eaten (something they really didn’t like for whatever reason)?

They have, and Sun and Moon are not fond of sour foods. The only lemon they will consume is in the shape of 'lemonade' or not-so-sour candies.

matched my nails to my new keycaps — black cherry summer 🍒🌺✨

He found a warhead once.

And only once.

He has. Limes, too.

`

Kimchi

source

Materials

Big mixing bowls, 2

Jars (sealable if possible) to keep the kimchi in while it ferments

Ingredients Cleaning the cabbage

Nappa cabbage ("Chinese kool"), 1

Salt, 0.5 cup or so

Water, 0.5 cup

Kimchi paste

Gochugaru (Korean pepper flakes), 6 tbsp

Hot water, 6 tbsp

Apple juice, 6 tbsp

Fish sauce, 3 tbsp

Sugar, 1.5 tbsp

Garlic (minced), 4 cloves

Scallion, 6

Carrots, 0.5 cup julliened

Method Cleaning and prepping

Cut the cabbage into quarters. To do this, make an incision at the core and then tear the cabbage into halves and then those halves into quarters. Cut out the core and throw it away.

Optionally cut the quarters in half lengthwise so you end up with 8 parts. Then cut the cabbage so the pieces are about 2cm long.

Wash it under cold water, then put in a big bowl.

Add the salt and optionally some extra water so the salt will distribute better. Mix the salt into the cabbage with your hands.

Let sit for 30mins

Kimchi paste

Cut the carrots julienne, if you didn't buy them from the store like that. Cut the scallion in 2cm pieces.

Add all the ingredients together and mix well.

Assembly

Rinse the cabbage under cold water 2-3 times, so all the salt is gone. On the last round, squeeze out all extra moisture so as little water as possible will be left behind.

Mix the cabbage with your kimchi paste. Store in a container outside the fridge for a couple of hours, then move it to the fridge

Notes

For 1 head of cabbage you can easily use the bigger mixing bowls. If you have 2 or more, then I'd reccommend a dishwashing bowl or something of that size.

Jars with a real rubber seal are the best, but any container that closes will do. During the fermentation proccess, air bubbles will form (like carbonated soda) and those need to go somewhere. Real rubber lets out that air while not letting air in, so the kimchi won't spoil. If you have a jar that closes airtight, just loosen the lid and then close it again every couple days. If you have jars that don't seal at all, just make sure you don't leave the kimchi outside of the fridge for too long and keep an eye out for spoiled kimchi.