Help me please! I just purchased a small bottle of kimchee base. It is 6.7 ounces and contains garlic, salt, hot pepper, fish sauce, apple, and seaweed. Those are the only English words on the label and I don't read Korean. Can I mix this with cabbage and ferment it to make a traditonal style kimchee? Or do I make more of a quick kimchee with it by mixing it with fresh ingredients? Are there other uses for it beside making kimchee? Maybe I could mix it with something to make a dressing or dip? Any suggestions or advice would be greatly appreciated!
I've been living without a kitchen for over 5 weeks while we renovate. The end is in sight and I almost feel like I've forgotten how to cook. I'm looking for suggestions for a celebratory, new kitchen supper. I'm a good home cook who is not afraid to try new things. What would you cook to initiate a new kitchen? The only thing I've got on the menu right now is champagne! Thanks in advance for you suggestions.
Instead of cans, this recipe calls for fresh ingredients—green beans, mushrooms (both fresh white ones and dried wild mushrooms), shallots, and chicken stock. Sure, it requires a little more time than the gloopy, canned original but the butter-sautéed mushrooms, sweet fried shallots, and still-snappy green beans make it worth it.
Growing up, I thought there was only one kind of salt. It came in a navy blue canister with a picture of a girl carrying an umbrella and the slogan, "When it rains, it pours." It wasn't until my early twenties that I discovered a whole world of salts beyond Morton's. And it was a revelation.