/ck/ - Food & Cooking

>>14278363
its kimchi. its supposed to be salty.

That picture is really cute, it looks like they're having a lot of fun

>>14278387
Playing with their big sloppa shit

>>14278381
I'm gonna put 2 tbsp.

wa la

If you skimp on the salt it is going to rot instead of pickle.

>>14278401
>Cutting back on salt in a pickle

>>14278401
>>14279310
You're gonna die.

https://www.mortonsalt.com/article/salt-conversion-chart/

I love kimchi. It's satisfying in it's own unique way.

>>14279321
>>14279341
>>14279347
How to tell if it's not adequate for consumption?

I'm gonna let it outside the fridge until tomorrow and then put it in the fridge.

It's already pretty salty.

Do not use iodized salt. The recipe calls for kosher because it is not iodized. The goal is to create an environment good for tasty bacteria, and the salt serves two purposes: draw water from the veggies and control brine acidity. Iodine kills bacteria (your friends).

It’s ok to use less salt, but you may see mold growth if you do. Just scrape mold from the top if it forms. As long as the ferment tastes ok you won’t die. You can also dilute with water later if it’s too salty.

>>14279380
>Influence of iodized table salt on fermentation characteristics and bacterial diversity during sauerkraut fermentation

>There was no clear influence of iodized salt on microbial populations.
>Stable fermentations were achieved using iodized as well as non-iodized salt.

https://www.sciencedirect.com/science/article/pii/S0740002018300121

This is why I HATE recipes with volumetric measurements.

I have now spent money and time making something that could possibly kill me.

I only used 1 table spoon of salt. There was NO WAY I was going to add 9.

Great. I now have to throw it all away.

>>14279461
>There was NO WAY I was going to add 9.
You're like those women who change everything in a recipe, then review it badly because you didn't like the weird concoction you came out with.

>>14279461
Retard

>>14279391
Good to know, thanks.

>>14279461
Imagine being this scared of kimchi. Why would you need to throw it out? Just add more salt and be patient. Try measuring by weight next time.

And another thing...

I bought sauerkraut a few times and it was NOT very salty.

How come?

>>14278363
that's a very ethno-nationalist pic

so based when youre finally doen and get to eat pic rel with fresh new kimchi

>>14278401
you dumb fuck

>>14279461
you don't have to throw it away unless visible mold forms or you notice a terrible smell. I make kimchi without any measurements and just freehand the salt, so far it always turned out well

>>14279461
The fault was not with the measurements or the recipe. The fault is with you thinking you know better than the recipe. A recipe for something you've never made before.

>>14279537
There's this thing called "cooking" where you take various ingredients, combine them, and prepare them so that the result is greater than the sum of it's parts.

>>14279470
He's just trying to utilize what he has on hand, being a good home chef is being able to adapt recipes you fag.

>>14279950

>>14279461
Dummy it's a fermenting process. Just add 6 tablespoons and see how it goes since it's fine salt and not coarse. Stop being over dramatic.

>>14279950
>utilize what he has on hand
By removing most of the salt from a recipe for preserved food.

>>14279974
But we're not living in the 12th century. We've got fridges now. Is there any real reason to put so much salt? I don't think so.

Anyway... I'm gonna keep an eye on it and see what happens within 2 weeks.

>>14280022

>>14279940
You don't cook sauerkraut. Stop pretending you know things you're ignorant about.

>>14280022
NTA but recipes are recipes for a reason. the salt being added isn't to make it salt, but it's to speed up enzymatic reactions while it ferments. there's a reason people have used the same recipe for things like kimchi or other fermented foods for years, and it's not like dumbasses like you haven't tried to fuck it up multiple times. enjoy your shitty watery kimchi.

>>14280022
The salt isn't in there for taste, dipshit. it's in there to aid in the fermentation process.

>>14280037
Fermentation is cooking. I would suggest you heed your own advice

>>14280037
>Stop pretending you know things you're ignorant about.
How exactly does one make sauerkraut?

So... I tasted the kimchi and it was bland as hell.

I add 3 more table spoons and it's much better. More salty than I wanted, so it's likely better now.

>>14280316
>6 hour kimchi
interesting

>>14280316
How much cabbage?

>>14280435
>6 hour kimchi
It wasn't done, obviously. It's still fermenting outside the fridge, but I tasted it.

>>14280471
>4 tbsp salt
Rotting more likely

Did you rinse it in salt or add it after?

>>14279310
You’re suppose to use several cabbages, not two leaves

don't you wash most of the salt off when you make kimchi anyway? im pretty sure youre retarded anon

have fun poisoning yourself because you didn't trust someone who's been doing this for literally several decades to tell you something as basic as the proportions involved

Is there an alternative for shrimp in the recipe for my veganfag friends?

>>14281668
just leave it out. kimchi is a category not a recipe

>>14281686
Yeah, but it's a beautiful flavor. Could a type of seaweed work?

>>14281357
I put salt on it and then rinsed it.

>>14281361
I used a huge napa.

>>14281668
I made mine without fish sauce or shrimp because I didn't have them. I also didn't put daikon or the garlic chives.

>inb4 slop o shit / not muh authentic recipe

If I like it, even slightly, I'll make it again with all the fixins

>>14281698
put the shrimp in and just tell them its vegan

>>14281668
>>14281698
https://www.youtube.com/watch?v=nLdvLt8XQ3Y
maangchi uses a mushroom + kelp veg stock + salt instead of shrimp paste and fish sauce (stock recipe here: https://www.youtube.com)/watch?v=fE22NzDp2mY) haven't tried it yet but looks breddy gud

>>14281738
>I made mine without fish sauce or shrimp because I didn't have them. I also didn't put daikon or the garlic chives.
Next time you should try making Kimchi, OP

>>14279310
>how to: botulism
man its that one jack video about preparing foods and storing them in a jar all over again lmao

>>14281743
I'll piss on your shoe and just tell you it's raining.
>>14281748
Cool I'll try this. Thanks.

>>14281738
>I didn't make kimchi, but if I like the bland pickled cabbage I made instead, I'll make kimchi.
Thanks for the recipe advice, cumrag.

>>14281748
to clarify, I meant stock made with mushroom and kelp, not mushroom in addition to kelp stock

>>14278401
Salt stops the bad bacteria from growing idiot
> Hurdur let's change an ancient recipe, i'm sure nothing will go wrong

>>14281809
Yeah I skimmed the video, I figured.

>>14281800
fuck you

>>14280022
Fridges slow down chemical reactions. Salt makes it harder for microbes to grow. The microbes that you want can survive the salt, the ones you can't cannot.

>24 hr update

Still no "sour" smell.

>>14278363
Imagine their vinegary vaginal discharges. Just imagine.

>>14279310
Jaysus. Anon, you're supposed to use an extremely sterile environment, not a barely washed plastic tub that was lying around.

>>14284488
ya fucked up, enjoy your soggy cabbage

Based thread

>>14278363
So trad

>>14285580
here's the thing: I've never had kimchi.

I don't know what it supposed to smell or taste like :3

>>14285357
I washed the tub and sterilized it with hot water.

>>14278363
You can find a ton of information about salt conversions if you search on Google. 4chan isn't the best place to find basic information like that if you can get it through a search engine.

But it'd be about 7 tbsp. It needs to be fairly salty so bad bacteria won't grow. It might seem like a lot but it's not so bad if you just treat it like any other salty ingredient and compensate. Or you can rinse a little bit of the salt out of a small portion of it before you eat it.

>>14278363
I followed Maangchi's recipe to a T and it is not unbearably salty. But it is too spicy for my boyfriend.

>>14285659
>sterilized it with hot water.
That's not what sterilized means. It has an actual scientific definition.

>>14285921
Was I supposed to send the tub to NASA or something? I did exactly how Maangchi did it and placed it in a similar container.

>>14280027
Baby godzirra?

>>14286025
It has to be able to show its proficiency in atmospheric re entry.

>>14278363
whenever you see kosher salt but you use table salt, simply half the amount.

>>14280037
German here, yes you do.

>>14285659
You are just a treasure trove of nonsense.
Hot water isn't gonna sterilize shit, if anything, it will make a nice cozy environment for the bacteria.

>>14286144
So desu

>>14286187
Is there a porno of it

>>14286167
Wow 1 lb of kosher salt = 1/2 lb of table salt?

>>14286181
Don't worry. Next time I'll throw the plastic tub in the oven, like dentists do with their equipment.

>>14285664
>Conversion from coarse to fine salt is 1:1
That's fucked up on so many levels.

>>14280043
>fermentation is cooking
You stupid piece of shit.

>discussion about kimchi devolves into comments about faggotry, NASA and vaginal discharges.

Ah /ck/ never change. Only thing missing is a comment about the (((merchant))).

>>14286223
Name a recipe where you use an lb of salt you fuckwit.
So everyone who is cooking non industrial:
1 unit of kosher = 1/2 unit of fine table

Disregard this retard.

>>14287565
>discussion about kimchi
You mean OP being a retard and fucking up his kimchi, THEN being an uppity cunt about it?
This was a shit thread because what good could have possibly come of it.
>OP does idiotic thing
>People tell him he is retarded (rightfully)
>OP gets defensive and starts lashing out
>Thread gets derailed
Nothing of value was gained or lost.

>>14287565
>vaginal discharges
Hey thanks, that was me.

>>14278363
>ywn shoot the shit and crush some beers with the kimchi krew

Fuck lacto fermentation. For me it's the Ole vinegar

>>14287865
>THEN being an uppity cunt about it?
How was I an uppity cunt?

I'm a bit autistic, so I'm asking to learn how to behave.

>>14280037
Yes you do you dumb mutt

>>14287959
Uppity cunts probably a bit harsh OP, but if the recipe for fermenting and preserving foodstuff says 9 tbp and you decide to put 1 or 2, is a bit silly to ask ck if it's ok. It's not like vegetables and salt etc is expensive. You could at least try following the recipe the first time.

Pls continue posting your progress. I'm curious as to whether yours turn out ok.

>>14287874
Have a (you) anon.

>>14287856
Not him but, salt baked fish.

Just wanted to give you a fuck you for being a tool.

kimchi is just ok it's not that good

>>14288155
No, the problem is not that he was wrong, but how aggressively he insisted on being wrong.
He can get fucked and enjoy his rotten cabbage soup.

>>14288259
So salt baked fish wont work if you use 1lb instead of 1/2?
You are the tool here. Really slimy incely vibe from your need to be "right". I bet you never had sex or a gf.

Fact remains, 99.9% of cooking, if it says kosher salt, but you only have table salt.
Just use half.
Now go be an unpleasant autist somewhere else.

>>14288155
>Pls continue posting your progress.
Well, I finally put it in the fridge.

It had some bubbles, but it was difficult to see because I think I squeeze the cabbage too much after rinsing the salt off. The smell was not particularly sour, but definitely different from fresh. There was more liquid there, also.

Now I'm gonna wait a week to try it, I think.

Planning on making kimchi fried rice.

>>14288497
what compelled you to create kimchi?

>>14286144
name's minilla bitch remember it

>>14288497
if it turns out okay make braise it with pork. its killer

>>14278363
It’s about 9.6 if you’re using the recipe directly off of google. And yes that is 100% correct as generally you want to use about a 3-5% salt “brine” for preservation. She’s also making a fuckton and you can curtail your recipe accordingly so you can make as little as you want as long as it maintains that ratio.

>>14288848
It wont though.

>>14279391
The reason is large quantities of iodized salt are gross, not that it won't stop spoilage organisms from growing

>>14279461

>throw it away

god first world faggots are really spoiled

just eat it unless it tastes like literal vomit.

>>14285659
>I don't know what it supposed to smell or taste like :3

Then how do you know if you made it correctly? Especially if you're fucking pickling it.

Enjoy your botulism