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i started making my own kimchi because my spice tolerance is not very high but i really like kimchi, so i make it on my own to adjust to my taste. i have done other fermented/preserved food as well (pickles, radishes, bean sprouts, carrots, marinated eggs). as someone who likes to cook but also gets regular bouts of laziness, these prepared foods have been a lifesaver and moneysaver. i usually pair it with rice, which if you have a rice cooker isn't really much of a bother to do, or i simply snack on them. and since they are fermented or preserved most of these items are even better the longer they sit, so i can make a big batch on my energetic days and not worry about them going bad so soon.
pictured here: my new batch of kimchi, will probably wait a few days or a week before i start eating, but good to know i have something for the coming weeks
Related Recs
I start most days with some puer (fermented tea) and my diet comprises a hell of a lot of krauts, pickles and vegan kimchi--- a little pile of kimchi or kraut is the final touch on almost every meal I make and pickles and olives are a perfect snack for any hour of the day. The most beautiful flavor of all time is Achaar, the Indian pickle dish composed of mango, bottle gourd, lemon, lime, gooseberry and carrot among other things; this as close as the culinary gets to the complex mystery of music.
Shopping Rec's:
Kimchi: Choi's all the way--- RIP Matthew Choi, the mastermind behind the deepest vegan kimchi.
Pickles: Forever Chicago's finest Claussen <3 <3 <3 (though not technically fermented)--- as for the real-deal fermented stuff, I'm not sure I've ever had a salt-brine pickle I didn't appreciate; direct acidic deliciousness.
Kraut: Ashland, Oregon's Pickled Planet Veda Kraut and Beet Kraut are just totally simplistically profound. Blue Bus's masterpiece take on the Salvadoran Curtido... bless it.
Kombucha: constant oscillation of GT's Guava Goddess and Health-Ade Cayenne Cleanse
Olives: Trader Joe's garlic stuffed
Achaar: check out your favorite local Indian spot's pickle dish and thank me or hate me later.
Oct 24, 2024
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easiest i know is kimchi fried rice w some day old rice, ketchup, kimchi and kimchi juice, and an egg all fried in sesame oil 😋 maybe a little green onion too
but you can have it on the side of most light lunches as a quick probiotic snack
Jan 29, 2025
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i love daikon so crunchy and refreshing
just some store bought kimchi would be good but nothing beats a fresh pickled radish
Feb 9, 2025
Top Recs from @nananina
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any sort or rice porridge- whether plain congee which is just rice cooked in water or arroz caldo, rice porridge with chicken (so kinda like a cross between porridge and chicken soup)
Dec 1, 2024
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i am not new to pinterest but i only ever use it to browse through and save "inspo" for arts, design, aesthetics, etc. and i have never used it to post my own photos, that is until a few days ago. i still save photos/art for inspo but i like how the interface makes your photos look more fluid. instagram's square design looks too clinical, and limits the dimensions of photos and videos you could upload, unlike on pinterest where you could have combinations of media in varying sizes, and they fit in a puzzle kind of way, the feed looks much more relaxed and personalized.
Nov 23, 2024
the ultimate perk of living by yourself: you can eat cake with a fork without having to get a slice each time, just dig right into it. the benefits: (1) not having to clean a plate everytime you eat, you can even just leave a fork in it to use; (2) you can eat as much or as little as you want without having to measure the "right" slice; (3) the satisfying feeling of exercising your free will.
this might seem mundane or gross or whatever, but hey, if it's just you at home nobody's gonna judge 😜
Nov 28, 2024