My kimchi recipe has been compared to "the real deal" from Korea from vets in the past. I'm tried several store bought ones but, and not to toot my own horn, but mine really is good shit. I do want to modify it to be vegan sometime maybe this summer but we will see. So if she doesn't wanna bother searching, I got you covered. My recipe IS modified to be a bit easier to make in the States so I use carrots instead of daikon radish. I'll post it as a separate comment to not clog this one.
My saurkraut is really simple to make but also hits it out of the park. It took me a few batches to figure out the crunch but I got it. I will post that separate too. The main trick is to make sure to use the weight percent of salt related to cabbage, and also save a few outer leaves to put on top before that final press and adding weights. This part is crucial to getting that legit crunch. If you don't you risk soggy.
For most veggies, a 3-4% brine and just submerging is all you need. I do this with hot sauce when I get a bug up my butt to make it. I have a whole fridge drawer of artisan sauces so I never have room for my own and super hots are only available a few weeks out of the year here. For a hot sauce, 3% brine, a medium onion, or half, a bunch of peppers of your choice, and some garlic, and maybe a carrot if you want that orange style, and especially if you are going for a hab sauce. Let it sit for 3 weeks up to 3 months. The longer it sits, the more yeasty flavor it gets. After it's done, toss it all in a blender, reserve the liquid so you can adjust the thickness. If you want you can cook it down but this kills all the yeasty boys and bacteria.
My Kombucha never carbonates on it's own but literally if you dump a bottle of GT's into an extra sweet gallon of tea, you have kombucha in 2 weeks. That thing that floats on top is not the mother. This is a isconception and you can literally throw it away. People call it a scoby and make "hotels" for them but it's just a byproduct. The swirly cloudy stuff at the bottom is the mother and that's the good shit. That is the living culture that feeds off of the sugar and stuff.
I can also share my sourdough recipe. I had a small cult following when I was making it during the height of the pandemic but I got busy and got rid of my starter.
My kimchi recipe has been compared to "the real deal" from Korea from vets in the past. I'm tried several store bought ones but, and not to toot my own horn, but mine really is good shit. I do want to modify it to be vegan sometime maybe this summer but we will see. So if she doesn't wanna bother searching, I got you covered. My recipe IS modified to be a bit easier to make in the States so I use carrots instead of daikon radish. I'll post it as a separate comment to not clog this one.
My saurkraut is really simple to make but also hits it out of the park. It took me a few batches to figure out the crunch but I got it. I will post that separate too. The main trick is to make sure to use the weight percent of salt related to cabbage, and also save a few outer leaves to put on top before that final press and adding weights. This part is crucial to getting that legit crunch. If you don't you risk soggy.
For most veggies, a 3-4% brine and just submerging is all you need. I do this with hot sauce when I get a bug up my butt to make it. I have a whole fridge drawer of artisan sauces so I never have room for my own and super hots are only available a few weeks out of the year here. For a hot sauce, 3% brine, a medium onion, or half, a bunch of peppers of your choice, and some garlic, and maybe a carrot if you want that orange style, and especially if you are going for a hab sauce. Let it sit for 3 weeks up to 3 months. The longer it sits, the more yeasty flavor it gets. After it's done, toss it all in a blender, reserve the liquid so you can adjust the thickness. If you want you can cook it down but this kills all the yeasty boys and bacteria.
My Kombucha never carbonates on it's own but literally if you dump a bottle of GT's into an extra sweet gallon of tea, you have kombucha in 2 weeks. That thing that floats on top is not the mother. This is a isconception and you can literally throw it away. People call it a scoby and make "hotels" for them but it's just a byproduct. The swirly cloudy stuff at the bottom is the mother and that's the good shit. That is the living culture that feeds off of the sugar and stuff.
I can also share my sourdough recipe. I had a small cult following when I was making it during the height of the pandemic but I got busy and got rid of my starter.
Jesus lad talk about delivering, thanks a bunch
Lol not a problem. I have most of this saved in files so it was copy and paste for a lot of it. I just hope it's helpful for your mom!