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superpitching: (Default)
Tuesday, June 15th, 2010 09:29 am
I threw the 'kimchi' away.

You can't make kimchi with white cabbage. The salt just didn't DO anything! this is the first time ever that salting has not had ANY effect. It was enough to pickle a human!!

One does not need to keep mouldy cabbage in the fridge.

In the bin.

superpitching: (Default)
Monday, June 7th, 2010 11:31 am
My lunch is some shredded cabbage and carrots, briefly stir-fried with some random c.rap, a slice of PORT SALUT cheese, a slice of PORK LUNCHEON MEAT* and some rice w/ gomashio (for when your rice is just not salty enough). I suspect the cabbage is not cooked properly, but then again I am from the North and suspect cabbage is only cooked when it is boiled for 8 hours.

Anyway. Blah.

My fridge is full of cabbage. I recommend only buying a head of cabbage when you have a definite plan for what to do with it. There is a bowl full of the cabbage/carrot mix, and in the pyrex, there's some chopped salted cabbage slowly decomposing.

I plan to make kimchi.

Not because I particularly WANT to make my own kimchi (it is easy enough to buy), but because I still had a whole flipping half a head of cabbage left, and it was the only tolerable looking thing in the Tassajara cookbook.

Oh yes - no recipe book I own has a recipe for cabbage apart from Tassajara! Well, perhaps Fatty Slater has a recipe for cabbage, but it will necessarily involve "adding bacon" and I didn't have any so feh. (Actually, chiz!! Here is a cabbage and lentil salad that I would eat. Count this up for another time I missed having the internet... relying on RECIPE BOOKS for recipes instead of consulting THE CLOUD? Get a life, grandma)...

*Tesco Value of course~