Mar_k
Lena, thank you !!!
But where can you add fish sauce more ???
Elena Tim
You know, Marin, I don’t add it anywhere, except in chimcha and tom-yam.
Although I have to rummage through the recipes, maybe I just don't remember ... it is quite possible that I added something else to, say, a Chinese or Thai dish ... but I'm not sure.
Jouravl
Quote: Mar_k

Lena, thank you !!!
But where can you add fish sauce more ???
Marina! It is added to marinade fish, seafood, shrimp. I use it when I cook in a wok. Not very often, more soy. It has a specific taste, it's like a wutcher - not very much, but a necessary ingredient for Caesar salad ..
Mar_k
Hope, thanks for the information!!!
And I don’t know what they add to Caesar !!!! Is it on its basis that a dressing is prepared ?!
Jouravl
Mar_k, Marina! Yes, it is added to the dressing, it contains anchovies, which gives a light fishy taste. A bottle of this sauce is enough for me for a long time, I only need a teaspoon for dressing.
Tusya Tasya
And I put a new cabbage yesterday, some kind of narcotic. Addiction causes Pepper, I will only add more spicy, so that it is not eaten so quickly
Elena Tim
Quote: Tusya Tasya
I will only add more hot pepper so that it is not eaten so quickly
Ah, it's useless!
I even add poison to mine, it will still fly away in a moment.
Tusya Tasya
No, no, poison is not needed there. you just need to do more portions. I'll eat her too
Elena Tim
Quote: Tusya Tasya
you just need to make larger portions
It doesn't help me either. When was the last time I made chimchi there? Quite recently there were already 4 kegs of cabbage!
And where is it FSE? Tyutyu! Yesterday we ate the last one!
And again I already want to chimchi!
Byaka zakalyaka
Quote: Elena Tim

Ah, it's useless!
I even add poison to mine, it will still fly away in a moment.
Definitely, I had a straight fiery one and that didn't save her, flew away instantly
Now I am wondering which one to do, very sharp or softer. I’m just afraid if she will lose her deliciousness, zest, so to speak, from a decrease in spice.
I liked the spicy one very much, especially on the third day when it became remarkably fermented, but it has a big drawback, you won't eat much at once. It should be used fractionally so to speak.
Tusya Tasya
Quote: Elena Tim
And again I already want to chimchi!
Well I also say
Quote: Tusya Tasya
she's kind of narcotic. Addiction causes
Mar_k
So tasty !!!! We ate and squeaked with pleasure !!!
Ostrata is very pleasant! The husband said that it could be sharper! Pickled ginger did not spoil the dish at all, the only thing was to slightly slow down the fermentation, she read it skillfully at room temperature for 2 nights and a day, and then in the refrigerator !!!

Lenusya, we will love you for such yummy
Elena Tim
Oh, well, finally! And then I'm all tired of waiting!
It's great that you liked it, Marish! I really want to squeak with pleasure myself!
You finished it off in two days. Where would she go ?!
Thanks for your feedback, Marish, I'm sooo happy!
SchuMakher
Lenk, and Lenk, and vinegar in a fish bowl?
Elena Tim
Nope. Is there vinegar? He will kill all fermentation.
What?
Elena Tim
Ingredients: anchovy extract 68%, salt, sugar.
SchuMakher
Quote: Elena Tim
anchovy extract 68%

cadaveric poison, then ... Poor little corpse of anchovy
Quote: Elena Tim
What?

I bought a sauce for your chimchi, there is vinegar ... that's right ...

Have you mastered Rollton cooking?
SchuMakher
Listen, and add the greens to the bottom, will it rot?
Elena Tim
Quote: ShuMakher
cadaveric poison, then ... Poor little corpse of anchovy
Fuuu! That is what it means - Manya is sitting at the post and zlitsa on the fast!
Mang, with vinegar may not ferment for a long time. Don't add it then. And without it, yummy will be.
And finally, can you at least try, for the sake of decency, at least once to do as I have written ?!
... then the seasoning will be added from the Korean carrots, then the peppers are overdone, sho already, I beg your pardon, then they fart with fire ... they play flamethrowers! Now they have fish sauce with vinegar ...
Lord, where have I sinned so, eh ?!
Well, now the greens are in use ...
Elena Tim
Quote: ShuMakher
Listen, and add the greens to the bottom, will it rot?
Add, we'll find out!
Tanyulya
I cut green onions into kimchi, normal flight, and I add radish.
SchuMakher
I do what you want, I ask the current, what, are the greens nizya? And FSE! Cho shouting something? Already mnu in Konkovo ​​can hear ...
In, Tanka is our person, not like some!
Tanyulya
Manya, dir, anyway it is quickly eaten, and so and so try.
I grind the onions into porridge with ginger.
Elena Tim
Yes, I also thought that it would be fine with greens. Dill is added to pickled cucumbers and it turns out very cool.
SchuMakher
Well, it will be fragrant and beautiful ...
Chuchundrus
Do not hit me, but if you add cilantro and green onions (even if I turned green), then this chimchi current will acquire a pleasantness. With dill and parsley (this is me for an example), it will not have the same flavor, Asian food will acquire a European flavor. What is wrong in this dish (I think so)
Tanyulya
Well, I have never tasted dill, with a green onion and a daikonchik kimchi just peesTnya.
Elena Tim
Quote: Chuchundrus
if you add cilantro greens and green onions (even if I turned green), then this chimchi current will acquire a pleasantness. With dill and parsley (this is me for an example), it will not have the same flavor
I agree to 100!
I mentioned dill, only talking about pickles.
But I think that parsley will not get any worse, it does not have a strong aroma, so it is unlikely to spoil the taste.
Chuchundrus
I am the same for an example, but the people are "not enlightened" and go everywhere, and then they say that the garbage turned out.
Elena Tim
Quote: Chuchundrus
and then they say that the garbage turned out.
ABOUT! Mankin's portrait!
SchuMakher
SchuMakher
Truncated! Put! And the smell !!!!! Lenka, you know, sho I hate thee ?!

To initiate the fermentation process, I added 100 ml of cucumber pickle. Don't beat Toka!

Tanyulya
Manya, without amateur performances you cannot
SchuMakher
I am an experimenter and a great scientist! Here!
Chuchundrus
they encroach upon sacred things! Pour cucumber pickle into chimchi!
SchuMakher
And sho there? Salt, garlic and the taste of cucumbers ... For the amount of peppers and spices that are in the "holy" you can't smell it, but fermenting bacteria ...
Chuchundrus
To speed up? Schaub fermented faster? If patience is not enough there is another way.
Byaka zakalyaka
I made another batch, because I got hooked, so to speak
When the time came to mix with the dressing, it turned out that they had eaten the red pepper, and a piece of ginger was lost somewhere in the vastness of the refrigerator, but I decided not to get upset and not wait tomorrow to buy it all. I took the pickled ginger from the jar, and replaced the pepper with the sauce that remained from the lecho recipe by Admin. This did not affect the taste of the finished product at all, it was just as tasty as the previous times.
Lenok, thank you again for the recipe
SchuMakher
Zakalyakochka, let me kiss you !!!! Here you are an experimenter .... SchA they will shower thee with slippers! I’ll be bullied for a whole day, but I don’t give up! Our unity is our answer! But Pasaran!
Chuchundrus
While the lady with the gun is hanging out somewhere (I'm afraid), but for a pack of cookies and a jar of jam I will sell a military secret: chopped cabbage can be immediately mixed with pepper and ginger, pour 2 tablespoons of salt and 2 tablespoons of sugar with brine into 1 liter of water, press down load (add the remaining brine from the previous batch to completely speed up the process). In a day, a maximum of three mustache is ready. Toko such cabbage is not for long-term storage, it oxidizes quickly. But if the party is not large, then the problem does not arise.Still calmly you can add dry ground paprika for color. Seems to be in time. Toka, I really ask you not to hit your ears with a slipper
SchuMakher
And I already eat mine Ginger, I have not regretted Immune-slimming cabbage turned out
Byaka zakalyaka
, and the slippers for what. Lenkin can't spoil a good porridge.
True, at such a pace, after 20 pages, Lena does not recognize her recipe
Chuchundrus
I think that the recipe is the basis, and then a matter of taste and imagination. Well, it is advisable not to suffer much during the experiment. Anything can happen. Here are some who will lose weight terribly, but they will gain immunity with the entom business. again, sheer benefit
Mar_k
In general, our, or rather Lenin's, Chimcha is a cool thing !!! Packaged today for a second portion, albeit on a larger scale! He said that with the most unlucky food he gives an excellent taste, and such food is eaten just at a time !!!
Elena Tim
Thank you, Marish!
And yesterday I also put 4 kegs to ferment! Whisper! Let's get drunk from the heart!
Florichka
So I am armed with everything necessary for this beautiful cabbage. I went to Yakitoria for fish sauce, he was there 140 rubles, but as a result I got 1200 of all kinds of junk with a 10% discount. I will create!
Musenovna
It looks like I read everything. Peking cabbage has risen in price 3-4 times in 3 weeks. But that still didn't stop me from buying.
Florichka
It ferments for a day until there are no bubbles. I'm waiting.
Elena Tim
Ir, the day has passed in pepper, put it in the refrigerator, do not wait. Moreover, you have it with fish sauce, so it will ferment anyway.
Tanyulya
I made your small kimchukha, tokma with my own dressing, well, I also shipped a daikonchik there, and nevertheless bungled the klester on rice flour, well, I'm more used to it. It is worth fermenting.

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