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	tAdd hot choco and kimchi - recipes - various cooking 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

	Diffstat:
	A hot_chocolate.md \| 30 ++++++++++++++++++++++++++++++
	A kimchi.md \| 80 +++++++++++++++++++++++++++++…

	2 files changed, 110 insertions(+), 0 deletions(-)
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	diff --git a/hot_chocolate.md b/hot_chocolate.md
	t@@ -0,0 +1,30 @@
	+# 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