/ck/ - Food & Cooking

Would 2-3 year old kimchi still be fine to eat, especially if cooked in jjigae? There's no mold, smells fine just stronger than when it was new, and its been refrigerated constantly for those years.

Any other suggestions for using kimchi also welcome.

>>19058704

>when your food culture revolves around farting
"Mmmm, yes, mommy, what are these good smellz coming from the kitchen?"

"I'm cooking your favorite, son! Kimchi!"

"Will it make me fart HARD, mommy?"

"Of course, my darling."

*door opens*

"Honey, I'm home."

*audience cheers*

"Oh, good, you are cooking some cabbage. I almost depleted my fart reserves."

*they kiss*

*/scene*

Been browsing the internet for some proper kimchi recipe. The results are mostly the millions views YouTube channels that pay to be put on top of the list. Anyone has any proper, legit recipe to share with?

It may be because I bough grocery store kimchi, but I am kind of disappointed. Its just fancy sauerkraut. I was hoping it would taste more complex.

How difficult is it to make good flavorful kimchi? I love it but my eyes aren't slanty so I worry I may not have the magic touch.

I need easy ways to get kimchi into my body. I'm tired of eating it raw and cold. What goes well with it?