/ck/ - Food & Cooking

>>14904023
>cabbage
>chili
>garlic
>fermented
literally my four favorite words in the culinary glossary
cabbage is criminally underutilized in american cuisine
we need more kimchi, egg rolls, stir fries, dumplings, stuffed cabbage, and so on
when aliens visit earth, i think we should show them cabbage

There are people browsing /ck/ RIGHT NOW who don't like kimchi.

Alright, guys, I need your best Kimchi recipes!

>Tuna noodle casserole served hot
>Take some nice cold kimichi and set it on the opposite side of the plate
>alternate each bite

amazing. The cold sharp salty-spice crunch of the kimichi cuts right through the warm creamy smoothness of the casserole. Korean exchange student showed me this and Ive loved it ever since

I'm going to attempt to make Kimchi today. Wish me luck guys. Finally found some fish sauce.

Any cool kimchi recipes or tips?

Does anyone else here love pungent, unique, or otherwise unique flavors/textures? I'm always on the look-out for more, let me know if I'm missing out on something. So far I've tried

> Braunschweiger/liverwurst erry day, usually with a slice of sharp cheddar and mustard or eaten plain out of the package with a spoon
> Pan-fried lamb liver a few times a month, usually with onions and thyme
> Kimchi by the bucket with a fork
> Sauerkraut erry day, often in scrambled eggs (pan-fried with garlic, green onion, slices of bacon) or just eaten plain over mashed cauliflower
> Sardines a few times a week (out of the can with a fork and some olive oil mayonnaise)
> Beef tripe (in soup or on a bun) and tendon (in soup)
> Sea urchin (sashimi)