kage69
Lifer
- Jul 17, 2003
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kongnamulbap (soybean sprouts bibimbap)
And bought box of napa cabbage and box of korean radish to make kimchi tomorrow.
But today we have to prepare the cabbage. Just finished cutting the cabbages in half and salting it. Going to let it sit overnight in the salt brine. Have to flip it about every 3-4 hours during the night for even coverage. My wife is kimchi master, and I'm her helper. We make a great team. Making kimchi in bulk is not easy for one person as it's very involved process.
If we lived by the ocean, we would've used ocean water to salt the cabbage. But sadly we don't. But sea salt in water works just as well.
You guys are no joke, I wish I had more Korean food fans around me. And restaurants. There's a good one in Montreal, one in Montpelier but it's only open for lunch. Bit of a drive. Hey we own same weed wacker, possibly same mower too.
What do you use to 'get her going'? I know in Korea they throw some oysters or tiny fish/shellfish in there, you do that or is there a packet of something involved?
Nice looking bao you got there pmoa!