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Fresh Food List
Fresh Food in FridgeOrganic Soybean Sprouts350gPremium Tofu Soft 454g Sliced Radish Pickle 320gSeasoned Burdock & Pickled Radish 250gSesame Leave Kimchi (Perilla Kimchi) 200gPoggi Kimchi (Whole cabbage kimchi) 500g Whole Yellow Radish Pickle 500g
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Ready To Eat Products list
Ready To Eat Food Instant Pumpkin Porridge 240gInstant Redbean Porridge 240gCurry Powder (mild) 100gCooked Rice 100% Brown Rice 130gInstant Pollack Soup 17g*2 Cooked Rice w/Black Rice210gCooked Rice210gBeef Bone Stock 500mlBlack bean Paste 300gCurry Powder (hot) 100gJjajang Powder 100gKorean Chicken Stew Herb Material (Samgetang)70gInstant Jjajang200gInstant Curry (hot) 200gBlack Beans in Soy…
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Instant Noodle/Ramyeon List
Instant Ramyeon / Dried Noodle Oolongmen (Chicken Flavour) Cup Noodle 75gJin Jjambbong Ramen130gKimchi Noodle Soup (2 portions) 342gOolongmen (Beef Flavour) Cup Noodle 75gSpicy Shrimp Flavour Cup Noodle67gSuper Spicy RED Shin (Cup)68gSpicy Beef Flavoured Ramen Noodle Soup / Air Dried Noodle121g Carbo Hot Chicken Flavour Ramen Cup 80gSesame Flavour Ramen 115gKokomen Spicy Chicken…
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Grocery Delivery Service PRODUCT QUANITITY Korean Cooking Ingredients
After one month of the fermentation experiment It's been about one month since I've started my Korean fermented sauce. (for my old post--> I've been taking care of my Korean earthen pot called 'Hangari' in my back garden every morning and evening.
Purple broccoli Kimchi One of my hobbies these days is trying to make new kimchi which I've never eaten in my entire life.
Watermelon kimchi
One of my favourite things to do in Summer is eating watermelon. On a hot sunny day, eating cool watermelon is so right according to my instinct! 🙂 So in summer, when you eat lots of watermelons, you will leave lots of watermelon skin, too which we normally throw it away either to a compost bin or to just an ordinary bin. I did the same until I made this watermelon kimchi.
My mum sometimes…
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colours in a bowl of bibimbap a moment to take a photo of vegan bibimbap before serving to a customer
A new chapter of Time For Kimchi @19 Church Street Brighton
Nabak kimchi (Summer water kimchi with watercress) This is one of the water based kimchi which is so easy to make. You don't need to brine vegetables too long as you are going to season as you add some water into it.
One of my favourite things to do in Summer is eating watermelon. On a hot sunny day, eating cool watermelon is so right according to my instinct! 🙂 So in summer, when you eat lots of watermelon, you will leave lots of watermelon skin, too which we normally throw it away either to a compost bin or to just an ordinary bin. I did the same until I made this watermelon kimchi.
My mum sometimes makes watermelon skin pickle which is my favourite banchan in summer, too. Last week, when I had lots of watermelon skin left, I thought that I could turn them into kimchi. When you peel the green outer layer of the watermelon, you can eat the whitish skin bit. It tastes like cucumber I suppose. I peeled it, chopped it and made it into kimchi by adding some actual watermelon juice into kimchi seasoning. I do not think I can keep this kimchi for long time as other Summer kimchi are not meant to be kept that long anyway. Quick to make it but proper Summery kimchi it is!
Watermelon kimchi One of my favourite things to do in Summer is eating watermelon. On a hot sunny day, eating cool watermelon is so right according to my instinct!
Mooli is a very versatile vegetable indeed. We eat mooli in many different ways and in many different recipes in Korea. You can eat mooli raw or cook. It can be a very good ingredient for making vegetable stock. It is one of main ingredients to make kimchi, too. Also there are so many different types of mooli kimchi. In English, it is called ‘mooli’, or ‘daikon'(Japanese word). The word in English, ‘mooli’ originally comes from ‘Hindi mūlī, from Sanskrit mūla ‘root’. origin of the word ‘mooli’ In Korean, we call it ‘mu’ or ‘muwoo’. I find it quite interesting. There are a few similarities between Hindi and Korean.
Korean word for mooli : mu
English word: mooli
Hindi (Origin of English word for mooli): muli
Anyway, back to kimchi business!
When I saw good strong sunshine, I did not want to waste it. So I decided to dry some vegetables such as mooli. When you dry vegetable in sun, you might add some vitamin D into the vegetable. It also changes texture as water evaporates from it. It becomes quite chewy in a good way.
So I had some sun dried mooli made by British sunshine and made them into quick kimchi. In fact, we don’t call it kimchi in Korea. We call it rather salad than kimchi as it is not involved with fermentation. As soon as you make it, you can eat it straight away.
Sun dried mooli kimchi (Mu-malengee muchim) Mooli is a very versatile vegetable indeed. We eat mooli in many different ways and in many different recipes in Korea.
Watermelon kimchi
Asparagus kimchi
In general, eating raw vegetables are supposed to be good for your health. Less cook with heat, better for your health. In that context, have you eaten asparagus raw? Yes, I have now. In my new favourite version, asparagus kimchi!
My usual favourite way of eating asparagus was just par boiling them and eat them without any salad dressing at all. I am not a fan of salad dressing. I like asparagus…
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Asparagus kimchi
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