SchuMakher
Quote: Elena Tim
Abadzhdi a bit, I'll get over it ...

aha, aha ... And Melka, you know, is already under the door ...
Elena Tim
No, already gone.
Elena_Kamch
Quote: ShuMakher
Virgin !!! It is better to underexpose half a day than to overexpose the same amount !!!!!
And if you hold everything for a day? Will it strongly affect the result?
Elena Tim
It won't ferment in a day, Flax. There will be just salted cabbage.
By the way, the last time I had cabbage for three days and nothing happened to it. It was really cool. I had to smell it all the time in order to catch the fermented smell.
Elena_Kamch
Aaaa ... I probably wrote it incomprehensibly! This is me about the first stage, when they cut the cabbage and dipped it in salt water. Will this day be enough? Well, it just affects the salinity, as I understand it ... And then ferment to the full until the result
Elena Tim
Me too - about the first.
Believe me, she manages to ferment in two days at room temperature.
And at the second stage, it just gets the taste.
Elena_Kamch
Quote: Elena Tim
but they made shob chimchu from white ...
Lena, and in Korea there is so much of everything ... You stand, look and do not understand ... what it is .. But no ... I recognized the cucumbers Everything is only red from pepper. And you can't ask if you don't know Korean
Elena_Kamch
Quote: Elena Tim
Me too - about the first.
Aaaa ... I wanted it faster
Maybe at the first stage for a day, and then hold it warm and add it
Elena Tim
Yes, try it, we can and so it will turn out.
Elena_Kamch
Ok, I'll write later, as a result
Elena Tim
Shizu, here ...
Elena_Kamch
you have a deaf night there ... Okay, I'm already working full time
Elena Tim
And I sleep during the day.
Here I sit, I think, a pie, chtol, go bake ...
Elena_Kamch
Quote: Elena Tim
pie, chtol, go bake ...
So half the house will wake up to the smell ... it is fraught ...
Elena_Kamch
Lena, after being put in jars, she stands in the room for a day, and then how much is in the refrigerator? When can you use it?
Elena Tim
Yes, as soon as it cools down well - burst.
Elena_Kamch
Here's what a beauty I got.Luka greenback added
Stands still at room temperature
Chimcha (chimchi, kimchi ...), easy way to cook
Elena Tim
Uhtyzh!
Shcha, abashdi, I'll bring my rat ... In, bryk!Chimcha (chimchi, kimchi ...), easy way to cook
It turned out so colorfully, Len, straight drooling like a mad dog.
But I ... I'm not entirely sure about the onion ... It disappears very quickly (cilantro behaves in the same way) and can do business ...
Well, let's hope that everything will work out, and he will be an exemplary boy and will not spoil anything.
Elena_Kamch
Quote: Elena Tim
not really sure about the bow.
Flax, it's just that it goes in classic recipes and I've already done it. Stood in the refrigerator for several months and everything is in order. In addition, we will not have time to waste! If there is such kimcha, we do not spend a day without it.
Elena Tim
Quote: Elena_Kamch
Flax, it's just that it goes in classic recipes and I've already done it.
Fuy, thank God! And then I almost got scared.
Well, everything is all right.
But actually, yes, such things do not last long, and no matter how much I do, one fig - flies away so that you don't have time to blink an eye. How much to spoil there!
Elena_Kamch
Yesterday I completely unexpectedly found a REAL THAI fish sauce
Like this
Chimcha (chimchi, kimchi ...), easy way to cook

With joy, I bought more forks of cabbage! She seems to be local, but she pulled out as much as 2.5 kg! So I decided to conduct another experiment: I took the fermented cabbage out of the brine, and threw the new one into the same brine. True, it was much more than the past, so I boiled water, poured salt and poured it into the same saucepan. Now I'll see what happens ...

Elena Tim
Oh, I have exactly the same sauce.
Quote: Elena_Kamch
So I decided to conduct another experiment: I took the fermented cabbage out of the brine, and threw the new one into the same brine.
To the experimenter!
I will wait to continue banquet stories..
Elena_Kamch
Quote: Elena Tim
no matter how much I do, one fig - flies away so that you won't have time to blink an eye. How much to spoil there!
This is yeah. The problem is different, so that I had time to ferment. And then when such a jar is worth it, it's difficult to resist. Therefore, I decided to immediately throw the second portion
Elena_Kamch
Quote: Elena Tim
Oh, I have exactly the same sauce.
Thais are so smart! We have already covered our entire country with our goods
Quote: Elena Tim
I will wait for the continuation of the banquet of history ..
Yes, there will be a continuation! I must share the result of the recycling of brine
Elena Tim
Quote: Elena_Kamch
The problem is different, in order to have time to ferment
Yes, you have to wait for at least one bubble inside the jar, then - definitely ready. It's cool now, the batteries (in our country, in any case) have not yet been turned on, so it may take a little longer for the final fermentation.
Quote: Elena_Kamch
And when such a jar is worth it, it is difficult to resist. Therefore, I decided to immediately throw the second portion
Pralna! In our business - the more, the better!
Elena Tim
Quote: Elena_Kamch
Thais are so smart! We have already covered our entire country with our goods
And I really like the Aroy brand. I bought different types of pasta: for Tom Yama, for example, or the awesome Sichuan identity, and I took a lot of things from this company. It is necessary, by the way, to buy Tom Yam's pasta, otherwise it’s over. It's good that she reminded me.
Elena_Kamch
Quote: Elena Tim
Yes, you have to wait for at least one bubble inside the jar, then - definitely ready
Yeah, here it is, INDICATOR of readiness Now I will wait for the bubble
We also sit without heating ... There is no heat, fermentation is slow
Elena_Kamch
Quote: Elena Tim
And I really like the Aroy brand
Ooh, I'll know now what a good brand is. We sell mainly Japanese-Chinese everything. First time I met a Thai
Elena Tim
Oh, really delicious. If you like Tom Yam soup, buy the pasta of the same name for him, then you don't have to cook it yourself, looking for galangal, lemongrass and kafir leaves in the shops. Such sets, of course, are sold, but you need to shuffle after them, and here at home there is a jar of ready-made pasta, which is enough for about 10 soups.
That's it, I went to the pyroch oven, otherwise, since yesterday night, I'm going to ...
Elena_Kamch
Quote: Elena Tim
Tom Yam soup
I haven’t even tried it even once .... And the components are so interesting! I hope someday there will be an opportunity to try this dish too
Flax, I propose to go to you. Already skoka chimchi together we are preparing
Elena Tim
Quote: Elena_Kamch
We are already cooking chimchu together
Aaaaaaaaaaaaa!
Exactly!

By the way, I also cook this soup (like chimchu) not according to the original recipe. I have what is called a "collective image" based on the views of several dozen videos (how Thais cook), but delicious!
As soon as I get past the pasta, I will prepare and post the recipe. I have long wanted to share.
Elena_Kamch
Quote: Elena Tim
I will prepare and post a recipe
Aha, come on! Otherwise I'm sitting here not covered by Tom Yam and I don't even know what they eat him with
Have a nice night pie!
Elena Tim
Quote: Elena_Kamch
and I don't even know what they eat it with
With "Jasmine" rice.
Quote: Elena_Kamch
Have a nice night pie!
Thank you!
Rada-dms
Elena Tim, Lenus, let’s lay out the soup, otherwise they have been asking me for a long time, but I have no time! At the same time, I'll see if your version is not so confusing in terms of ingredients?
I'll make cabbage soon, I'm going to birzdey

since that year already!

!
Elena Tim
Quote: Rada-dms
I'm going to the berth
And what about kada birds? Even though I ran through the calendar, I didn't find it in the near future ...
Elena_Kamch
Well, yesterday I could not resist tasting. I began to put it in the refrigerator, I think, but suddenly it was still not fermented enough, you must know! Well, and that her ..., one leaf, another Then I did not know what angle to look for. Such a fiery one I got it! But already delicious!
Today I will continue tasting after the refrigerator, suddenly yesterday I missed something
Elena Tim
Quote: Elena_Kamch
Today I will continue tasting after the refrigerator, suddenly yesterday I missed something
Aaaaaaaaaaaaaa!
Flax, why did it turn out too hot? Did you put more pepper or such a brutal one?
Wait will say: "Both that, and another."
Elena_Kamch
Quote: Elena Tim
Flax, why did it turn out too hot?
So this is intentional. We love spicy. And how is it kimchi and not spicy? Nooo .... Eat, cry, spit, breathe ..... and eat As in Smeshariki about the jamolist tree, did you look?
In Korea, I once took some kind of ready-made dish, and it is kraaas color, hot. I began to eat and I understand that everything, there is no taste, because the mouth just burns with fire. I cooled it down, cooled it down ... but did not fully master it. Then I aired my tongue for another hour.But they, Koreans, eat and do not frown well, not a bit
Elena Tim
Yes, they have the opposite. They say that they do not feel the taste, if not keenly. Everything seems insipid.
Bridge
Girls. I've been around this topic for many days, I'm ashamed. And how does the fish sauce taste? Somehow the words "fermented anchovies" bother me. How to choose the right sauce so that there are no painful consequences?
Elena Tim
Natus, well, it tastes salty, and Ividu is brown, like soy sauce.
I do not think that you can run into "consequences" if you buy a sauce in a factory container, that is, cooked in a normal production, and not in the basement.
Elena_Kamch
And I haven’t tried this sauce. So, I sniffed a little and that's it
I will specially try and write.
In kimche it gives a fishy flavor. The husband immediately tasted it on the first day. Says a lot of sauce tastes. But on the second he said that he did not feel
Bridge
In general, everyone eats it boldly. Well, I will try.
Mar_k
Hello everyone!!! So I wanted something delicious that I decided to make a wonderful cabbage again! But at the same time, eggplants were an eyesore - in general, they came under my hot hand !! I did everything as per the recipe, only for juiciness I added three medium reddish tomatoes. I put it in a jar - crushed it and it turned out delicious !!! Only if someone likes saltier, then you can put a couple more pinches of salt. And for me it is just right!
🔗
Mar_k
[url]Chimcha (chimchi, kimchi ...), easy way to cook[/ url
Chimcha (chimchi, kimchi ...), easy way to cook
Elena Tim
Nothing! So did you make eggplants according to the recipe for chimchi, Marishk ?!
A-BAL-DE-T !!!
What a beauty! Hachu-hachu-hachu!
Mar_k
Elena Tim, yes I did !!! Delicious!!!! They stood after packing in a jar for a day !!! At the same time, she pressed them tightly so that everyone was in juice!
Elena Tim
Fall away! Wow! You gotta think of it!
I'll try to do that too, thanks for the idea!
Mar_k
Try it, tell me how the eggplants will turn out !!
Elena Tim
I will definitely tell you.

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