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12-20-2012, 06:43 PM
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#1 |
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Grumpy Old Fart
Male 
Join Date: Nov 2005
Location: Sunshinny Florida
Posts: 15,752
CockyCash: 4751450   |
The Art of Fermentation
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12-20-2012, 07:43 PM
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#2 |
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American Gamecock....
Male Join Date: Nov 2007
Location: Back in America.
Posts: 2,445
CockyCash: 3683 |
Re: The Art of Fermentation
I love kimchi and have in some in the fridge right now. This is Korea's national dish and is eaten for all three meals. Insanely healthy but it maybe an acquired taste for most.
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12-20-2012, 07:53 PM
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#3 |
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Little Engine That Could
Male Join Date: Dec 2009
Location: Chapin, SC
Posts: 3,198
CockyCash: 500 |
Re: The Art of Fermentation
I had kimchi once not knowing what it really was. I really liked it. Very tasty.
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12-20-2012, 10:24 PM
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#4 |
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Lock Down Corner
Male Join Date: Aug 2010
Location: Mauldin
Posts: 4,538
CockyCash: 194940 |
Re: The Art of Fermentation
Sounds to me like a history book on fermentation and then him trying to tell us he knows something that the rest of us dont but not telling us what because he doesnt have anything.
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12-21-2012, 01:10 PM
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#5 |
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Голо́дный, как волк.
Male Join Date: Jan 2007
Location: Dazed and Confused
Posts: 3,782
CockyCash: 240 |
Re: The Art of Fermentation
Kimchi drove me from the barracks once - the CQ made them open the windows in the dayroom and told me to return to duty in 1/2 hour. That was some strongass winter kimchi!
Best things to ferment around here are muscadines and Tabasco peppers...not together tho'...
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