Well, whatever it is that you decide upon, be sure to make me a large portion.

Thanks in advance,


p.s. pics or you didn’t make it.

Nothin’ fancy tonight, chicken and rice with kimchi.

Do you buy or make your kimchi?

I buy it, I haven’t ventured into making it yet.

I’ve made sauerkraut with jalapenos, but haven’t tried making kimchi. Looks just as easy, but with different ingredients.

I haven’t tried sauerkraut yet, either. I’m going to have to give one of those a go here soon, I think. Paying store price for the live stuff isn’t really in my budget anymore since I signed up for a local only-ever-grass-fed beef subscription box.

Sauerkraut is extremely easy to make. Use a recipe to pick up tips on the whole process, but essentially chop cabbage, add salt (which makes it weep), then squish it down into a quart jar after a bit.

The cabbage liquid should end up covering the cabbage. Add a bit of water if it doesn’t. Glass weights for the top of the jar can help keep your material submerged. I have some fermentation lids for wide mouth quart jars, but you could just cover it with a cloth or paper towel.

Easy peasy, and super cheap. Add things like hot peppers or dill for interesting variations.

Cool, thanks! About how long does it take before it’s ready to eat?

The best quality sauerkraut is fermented for a minimum of 14 days with 21 being even better. This time span ensures good flavor development, proper acidity level, and complete consumption of all the sugars in the cabbage.

That, and it depends on how strong you like it. It keeps in the fridge for a long time.

Turn around now. They’re still fully onboard with the covid hoax, and would literally make you wear a mask to get on the plane.


Here you go, big serve of mac n cheese.



That looks delicious. If drool was food, I would be stuffed right about now.

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