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tAdd hot choco and kimchi - recipes - various cooking recipes |
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git clone git://src.adamsgaard.dk/recipes (git://src.adamsgaard.dk) |
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commit e195b29415ea7c4a51381462f94ab7e6cc64c224 |
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parent da4270a6c7af5ab6de10a2f18d16cf9bdefe3bba |
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Author: Scarlett McAllister <no+reply@roygbyte.com> (mailto://) |
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Date: Thu, 19 Oct 2023 21:44:23 -0300 |
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Add hot choco and kimchi |
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Diffstat: |
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A hot_chocolate.md | 30 ++++++++++++++++++++++++++++++ |
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A kimchi.md | 80 +++++++++++++++++++++++++++++++ |
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2 files changed, 110 insertions(+), 0 deletions(-) |
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--- |
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diff --git a/hot_chocolate.md b/hot_chocolate.md |
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t@@ -0,0 +1,30 @@ |
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+# Hot Choccy (aka Hot Chocolate) |
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+Hot choccy is a wonderful beverage to have in the morning, afternoon, or evening. It is quite stimulating and can be used as a decadant replacement for coffee or tea. |
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+ |
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+## Ingredients |
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+For ~4 Cups of dry powder: |
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+- Sugar, 225g |
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+- Regular Cocoa, 90g |
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+- Dark Cocoa, 60g |
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+- Salt, 2.175g |
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+- Cinnamon, 2.175g |
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+ |
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+For a single serving: |
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+- 1 tablespoon of the dry powder |
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+- 250ml of boiling water |
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+- 3 tablespoons of milk |
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+ |
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+## Directions |
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+For the powder: |
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+1. Combine the dry ingredients in a large bowl. Whisk gently to combine. |
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+2. Pour into an airtight storage container. |
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+ |
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+For a single serving: |
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+1. Add powder to mug. |
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+2. Boil water, add to mug. |
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+3. Add milk to mug. |
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+4. Stir. |
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+ |
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+## Contributors |
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+- ROYGBYTE |
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+- Unnamed contributor |
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diff --git a/kimchi.md b/kimchi.md |
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t@@ -0,0 +1,80 @@ |
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+# Kimchi |
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+## Ingredients |
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+For 1 gallon's jar worth of kimchi: |
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+- 1750g bok choy |
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+- 650g daikon |
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+- 195g garlic |
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+- 240g ginger |
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+- 84 G red pepper flakes |
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+- 7.5 T fish sauce |
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+- 5T sugar |
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+- 2.5T ACV |
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+- 270g carrots |
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+ |
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+A note about red pepper flakes: This recipe uses what's probably an |
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+excessive amount of red pepper flakes. If you like it very, very |
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+spicy leave it as is. If you want something milder, cut the amount |
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+of red pepper flakes back, maybe by as much as half. |
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+ |
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+## Instructions |
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+### Cabbage Prep |
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+Wash the cabbage. Remove outer leaves if they look grungy and |
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+discard. Then, detach 3 more nice looking outer leaves and set those |
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+aside. |
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+ |
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+Cut the cabbage in half. Then cut it across the short edge into 1-2 |
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+inch slices (or any size you find appealing to eat). Put the cabbage |
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+into a bowl and weigh (be sure to tare the scale for the bowl). Add an |
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+amount of salt that is 2% of the cabbages' weight. Combine, mix |
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+well. Cover and set aside for 1-2 hours. Every 30 minutes or so give |
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+the cabbage a squeeze to release its water contents. |
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+ |
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+Chop up any other veg you're using and set aside. |
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+ |
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+### Paste Prep |
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+Mince the garlic using a press, or by squishing and pull with the flat |
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+side of your knife. Flatten the garlic out into a thin layer across |
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+your cutting board. (This will oxygenate the garlic and start the |
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+process of activating the alicin). Leave the garlic like this for 15 |
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+minutes at least. |
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+ |
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+Remove the ginger skin with the back edge of a spoon. Slice 1/2 the |
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+full amount of the ginger into matchsticks. Put the rest in a blender |
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+with garlic, sugar, ACV, red pepper flakes, and fish sauce. Add a bit |
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+of the water from the napa cabbage into blender so the ingredients |
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+will blend smoothly. Blend until smooth. Red pepper flakes may remain |
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+visible as specks. That's OK. |
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+ |
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+### Combining it all |
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+Combine cabbage and sauce with hands or spoon. Put into a large glass |
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+jar. Press the cabbage down towards the base of the jar with a |
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+fist. This will release some water. Do this for a minute or so, to |
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+release as much water as you can. |
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+ |
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+Now carefully place the cabbage leaves you set aside on top of the |
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+kimchi mixture. These leaves will keep any debris from down below |
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+rising to the surface. You can tuck the tip and tail of the leaves |
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+into the sides of the jar. As well as you can, have these leaves cover |
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+and contain the kimchi mixture below. You may want to use your fist to |
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+gently press down on the leaves to compress them along with everything |
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+below. |
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+ |
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+Add glass food weights on top of the leaves. Loosely cover with the |
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+jar's lid. Set aside to ferment in a warm place. |
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+ |
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+Note: it's not necessary to cover the kimchi to the top with |
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+extra water. Within the first 8 hours it will release enough water |
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+from the leaves to create a layer of water that protects the kimchi |
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+from the Oxygen. |
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+ |
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+### Let it ferment |
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+Place the jar in a warm spot. It will begin to ferment. The duration |
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+of fermentation is a personal choice. I like to start tasting my |
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+batches after about a week. I keep it going until I am happy with |
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+the taste. Then I'll stick it in the fridge to enjoy for many weeks |
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+to come. |
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+ |
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+## Contributors |
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+- ROYGBYTE |
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+- Unnamed contributor |
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+Originally posted at gopher://roygbyte.com/0/kimchi_recipe.txt |
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