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RE: Traditional Korean Kimchi: Gourmet Medicinal Cooking Collective Week 3: Probiotics & Gut Health!
where are the quotes coming from? yes many people i know eat this, its become quite a fad not only amongst koreans (and myself).
your comments looks like one i left last night on someone elses post. hah.
of a person does not want a bad batch of fermented cabbage it’s what is needed. many people do this type of work like @jackdub and @kennyskitchen. they’re food is amazing. there are many types of fermenting going on as you may know since after growing fresh food and harvest is canning season. i’m learning quite a bit from jack, kenny and @rawutah. they’re my faves.
I know. People eat this stuff. People also eat scorpions on a stick.
oh, you havent tried that yet? theyre yummy bwahahahah :p
:p ---> backatcha.
Seriously, though. I'm glad you enjoy this stuff. And I'm glad you posted a recipe and process others can use. To my astonishment, some actually seem interested in this
craphealthy and invigorating delicacy. But the two people I know personally in the real world who have tried it both say they'll never do that again. I've lived this long by learning from other people'smistakesexperience.told ya its a hot item and yes literally hot so if someone cant handle spicy food and/or they make it improperly it doesnt taste good. great for the gut! :)