Kimchi Food Puns

Hoping for some simple recipes!

Or even as simple as gim + rice + _____ .. besides kimchi/pickles, anything else?

Yes, i know it smells like shit and to many people, it tastes like shit, but i think that's part of its ellusivness. Also, its a probiotic and helps with ibs (which all hot girls have)

It seems like almost all probiotic and prebiotic foods are either bad for IC or bad for IBS. Can you get all the benefits of probiotics and prebiotics without the side effects just by taking them in supplement form?

Here’s a basic recipe for kimchi I have a couple of versions but this is one I use, Any questions please ask in the comment ! You can also play around with this and add beetroot leaves,carrot greens, and different cabbages.

Enjoy

Kimchi recipe

Ingredients • 1 large Chinese leaf cabbage (700g/1lb 9oz), washed, quartered and cut into 3–4cm/1¼–1½in-wide slices • 50g/1¾oz fine sea salt • 4–6 garlic cloves (20g/¾oz), peeled • 20g/¾oz fresh root ginger, peeled and thickly sliced • 20g/¾oz gochugaru (Korean chilli flakes) or 2 tbsp Korean red pepper paste • 150g/5½oz mooli (Chinese radish), peeled and cut into 3mm-wide strips that are around 5cm/2in long • 5 spring onions, cut into 3mm-wide strips that are around 5cm/2in long • 100g/3½oz (approximately 1 medium) carrot, peeled and cut into 3mm-wide strips that are around 5cm/2in long • Juice of 1 lime • 50g chopped coriander

Method

1. Wash your equipment thoroughly in warm soapy water, then rinse well under very hot water and leave to air dry.

2. Put the cabbage in the clean mixing bowl and separate using your fingers. Arrange in layers, with a little salt sprinkled between each layer. Cover the bowl with a plate and leave to stand for 2–3 hours. The cabbage will soften and become limp, and should be sitting in a pool of water when you return to it. It will have reduced in volume by about a third.

3. Drain the salted cabbage in the clean colander, then return to the bowl

4. In a blender or pestle and mortar, grind the garlic, ginger and chilli flakes to a paste.

5. Add the mooli, spring onion, lime, coriander and carrot to the cabbage and tip in the chilli paste. Wearing disposable, or clean, new, rubber gloves (to protect your hands from the chilli) thoroughly massage the paste into the vegetables. You can do this with a spoon, but it is less effective.

6. Spoon the cabbage mixture into the clean jar until it comes up to just under the top of the jar. There is no need to pack it too tightly but you don’t want too much air to reach the surface of the vegetables. Cover with the lid and fasten securely.

7. Leave in a cool, dark place at room temperature for 2–3 days. If your room is warmer, the kimchi will ferment more quickly. Taste the kimchi. If it tastes spicy, sour and slightly cheesy with a good umami flavour, it can be transferred to the fridge to slow down the fermentation process.

8. In particularly warm weather, you may see small bubbles appearing in

I'm looking for the best Kimichi in the DFW area, it doesnt have to be a restaurant per se. Thanks in advance!

Background: From my understanding, wearing ethnic hairstyles like cornrows is appropriation because of the history of Black people getting discriminated for wearing them. Similarly, ethnic foods, like Kimchi, were considered to be unpalatable/smelly and contributed to the discrimination of racial groups.

View Point: If wearing ethnic hairstyles like cornrows is cultural appropriation, eating ethnic food like Kimchi is cultural appropriation. I am not here to debate whether or not cultural appropriation is bad/good; I am here to debate why there is a difference in standards between the usage of a certain hairstyle vs food

Does anyone have any recipes they would recommend for a semi beginner? I'm a pretty proficient cook but when it comes to some different techniques, particularly things not seen in American cuisine, esp requiring high heat (electric glasstop stove) I'm a fish out of water lol. But I'm so passionate about trying new things and cuisine from other cultures. If you have a favorite please share, I'd love to try it!

Edit: I believe the mystery is solved. U/Realistic-Airport775 pointed out that it looked reasonably like an anchovy spine and from what I can see online based on the size, color, and features that's exactly what this is.

We may still ask the restaurant tomorrow during work hours if they use anchovy just to be safe.

Thanks everyone for helping! I'll leave this up in case some other person finds an anchovy spine in their food and fears the worst.

[original post] Firstly, I love this sub and it's a great place so I'm sorry to post this type of content. But, I'm a little freaked out and figured this is where people know a lot about Korean food.

As mentioned in the title SO got some kimchi free with food delivery (we live in Korea). We got the kimchi out a couple days later to add to our stew when SO noticed this thing in the kimchi. It looks like a worm or a centipede body to us and we're honestly pretty freaked out thinking it's a parasite and our intestines are full of hatching eggs.

So, I am wondering if anyone has any idea what that thing is and what (if anything) we should do if we think we ate some of that (maybe) contaminated kimchi.

Thank you for reading this!