tAdd hot choco and kimchi - recipes - various cooking recipes | |
git clone git://src.adamsgaard.dk/recipes | |
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commit e195b29415ea7c4a51381462f94ab7e6cc64c224 | |
parent da4270a6c7af5ab6de10a2f18d16cf9bdefe3bba | |
Author: Scarlett McAllister <[email protected]> | |
Date: Thu, 19 Oct 2023 21:44:23 -0300 | |
Add hot choco and kimchi | |
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A hot_chocolate.md | 30 ++++++++++++++++++++++++++++++ | |
A kimchi.md | 80 +++++++++++++++++++++++++++++… | |
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diff --git a/hot_chocolate.md b/hot_chocolate.md | |
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+# Hot Choccy (aka Hot Chocolate) | |
+Hot choccy is a wonderful beverage to have in the morning, afternoon, or eveni… | |
+ | |
+## Ingredients | |
+For ~4 Cups of dry powder: | |
+- Sugar, 225g | |
+- Regular Cocoa, 90g | |
+- Dark Cocoa, 60g | |
+- Salt, 2.175g | |
+- Cinnamon, 2.175g | |
+ | |
+For a single serving: | |
+- 1 tablespoon of the dry powder | |
+- 250ml of boiling water | |
+- 3 tablespoons of milk | |
+ | |
+## Directions | |
+For the powder: | |
+1. Combine the dry ingredients in a large bowl. Whisk gently to combine. | |
+2. Pour into an airtight storage container. | |
+ | |
+For a single serving: | |
+1. Add powder to mug. | |
+2. Boil water, add to mug. | |
+3. Add milk to mug. | |
+4. Stir. | |
+ | |
+## Contributors | |
+- ROYGBYTE | |
+- Unnamed contributor | |
diff --git a/kimchi.md b/kimchi.md | |
t@@ -0,0 +1,80 @@ | |
+# Kimchi | |
+## Ingredients | |
+For 1 gallon's jar worth of kimchi: | |
+- 1750g bok choy | |
+- 650g daikon | |
+- 195g garlic | |
+- 240g ginger | |
+- 84 G red pepper flakes | |
+- 7.5 T fish sauce | |
+- 5T sugar | |
+- 2.5T ACV | |
+- 270g carrots | |
+ | |
+A note about red pepper flakes: This recipe uses what's probably an | |
+excessive amount of red pepper flakes. If you like it very, very | |
+spicy leave it as is. If you want something milder, cut the amount | |
+of red pepper flakes back, maybe by as much as half. | |
+ | |
+## Instructions | |
+### Cabbage Prep | |
+Wash the cabbage. Remove outer leaves if they look grungy and | |
+discard. Then, detach 3 more nice looking outer leaves and set those | |
+aside. | |
+ | |
+Cut the cabbage in half. Then cut it across the short edge into 1-2 | |
+inch slices (or any size you find appealing to eat). Put the cabbage | |
+into a bowl and weigh (be sure to tare the scale for the bowl). Add an | |
+amount of salt that is 2% of the cabbages' weight. Combine, mix | |
+well. Cover and set aside for 1-2 hours. Every 30 minutes or so give | |
+the cabbage a squeeze to release its water contents. | |
+ | |
+Chop up any other veg you're using and set aside. | |
+ | |
+### Paste Prep | |
+Mince the garlic using a press, or by squishing and pull with the flat | |
+side of your knife. Flatten the garlic out into a thin layer across | |
+your cutting board. (This will oxygenate the garlic and start the | |
+process of activating the alicin). Leave the garlic like this for 15 | |
+minutes at least. | |
+ | |
+Remove the ginger skin with the back edge of a spoon. Slice 1/2 the | |
+full amount of the ginger into matchsticks. Put the rest in a blender | |
+with garlic, sugar, ACV, red pepper flakes, and fish sauce. Add a bit | |
+of the water from the napa cabbage into blender so the ingredients | |
+will blend smoothly. Blend until smooth. Red pepper flakes may remain | |
+visible as specks. That's OK. | |
+ | |
+### Combining it all | |
+Combine cabbage and sauce with hands or spoon. Put into a large glass | |
+jar. Press the cabbage down towards the base of the jar with a | |
+fist. This will release some water. Do this for a minute or so, to | |
+release as much water as you can. | |
+ | |
+Now carefully place the cabbage leaves you set aside on top of the | |
+kimchi mixture. These leaves will keep any debris from down below | |
+rising to the surface. You can tuck the tip and tail of the leaves | |
+into the sides of the jar. As well as you can, have these leaves cover | |
+and contain the kimchi mixture below. You may want to use your fist to | |
+gently press down on the leaves to compress them along with everything | |
+below. | |
+ | |
+Add glass food weights on top of the leaves. Loosely cover with the | |
+jar's lid. Set aside to ferment in a warm place. | |
+ | |
+Note: it's not necessary to cover the kimchi to the top with | |
+extra water. Within the first 8 hours it will release enough water | |
+from the leaves to create a layer of water that protects the kimchi | |
+from the Oxygen. | |
+ | |
+### Let it ferment | |
+Place the jar in a warm spot. It will begin to ferment. The duration | |
+of fermentation is a personal choice. I like to start tasting my | |
+batches after about a week. I keep it going until I am happy with | |
+the taste. Then I'll stick it in the fridge to enjoy for many weeks | |
+to come. | |
+ | |
+## Contributors | |
+- ROYGBYTE | |
+- Unnamed contributor | |
+Originally posted at gopher://roygbyte.com/0/kimchi_recipe.txt |