And a valuable source of Vitamin K which, if you take a Vitamin D supplement or simply spend a lot of time outdoors in the sun, serves to get Calcium out of your veins and into your bones and teeth where it belongs. As a fellow vegetable, I'm looking forward to trying this.
@MinimalListMaximalVelocity
Ай бұрын
Interesting thanks.
@chromdom9301
22 күн бұрын
I grew up around a pretty good number of Koreans, and I remember going to friends' houses and the stink of fermenting kimchi just being awful. Fast forward several decades, and kimchi from the supermarket is just delightful! Just goes to show you... something, I don't know what it shows you.
@chromdom9301
22 күн бұрын
A good number of Koreans outside of Korea, I mean.
@MinimalListMaximalVelocity
22 күн бұрын
Glad you gave Kimchi a second chance. I thing our tastes change over time too, there are lots of foods that disgusted me as a child that I really love now.
@JCDiamond
Ай бұрын
I LOVE kimchi - all sorts of kimchi - but I've never made it. I have watched Korean friends make it - and you're doing all the right things. The only thing missing is the special kimchi fridge (no really!) but I don't think you have the room for that on Perseverance. :P
@MinimalListMaximalVelocity
Ай бұрын
Yes, michael has mentioned a special pot but I didn't know about the fridge. Either way, we definitely don't have the room. haha
@mistywolf312
Ай бұрын
I suspect the top tip is don't make Kimchi if you are on a narrow boat and low on water. I always wondered what was in it, it's well above my spice limit (I am a wimp), but what would keep me away is the amount of salt in it, I have a low salt tolerance level.
@MinimalListMaximalVelocity
Ай бұрын
Well, it only requires a little bit of water for the rinsing and the salt does get washed away. You do a taste test on the cabbage before you assemble, but yes. it can be a bit spicy.
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