/ck/ - Food & Cooking

Was looking for this thread but I typed fermentation instead of fermenting. Sorry OP.

Can yall help me out with this >>17317010

I want to make some kimchi but its cold as fuck outside. I read some articles saying it's safe to ferment from 55-75 degrees.

I need some tips, keep in my oven? My bathroom?

Why the fuck do Koreans eat this shit alone as a side dish? I'm pretty open-minded with food and was raised in a family that at a lot of different stuff and yet every time I've tried Kimchi straight, it has a tang like someone threw in a rotten vegetable from some other planet.
Fuck.
You'd think it would have a tomato taste to it or something, but instead the appearance together with the taste makes me wonder if they don't grow these things off plants in Hell and the red sauce or whatever are the last remnant bloodtears of a mortal's humanity crying out in pain.

I was having some kimuchi and it got me thinking. This shit is pretty acidic and has a lot of garlic and spices. Wala, the perfect marinade, right? So here's what I'm gonna do. I have acquired three different types of meat. Some pork loins, chicken thighs, and beef chuck steaks. I'm going to marinade each of them in some kimuchi, let them sit overnight, and see how they come out after an hour in the oven. Flawless plan, right?

Kimchi smells bad but will eating kimchi make me smell bad? I just ate like 1/4 of a small bottle.