56 minutes ago, shain said:Rice-frittata-muffin-thingies with scallions, garlic chives, sesame, chili, oyster sauce, pepper. Those are fun to eat. Could have been amazing if battered and deep fried.
Korean cucumber salad with spring onion and onion, garlic, Korean chili paste, fish sauce, soy sauce, toasted sesame.
Home made kimchi. I'm happy with the fermentation flavor and acidity level, but in the next batch I'll ramp up the aromatics. It could have been crispier, any tips? Maybe a shorter salting period for the cabbage?
The muffiny things look delectable as they are. Frying might distract/detract.
On the kimchi. I have never had crunchy cabbage kimchi in a Korean restaurant or home. See ancient recipe from Korean liquor store lady who kept us supplied when lived roud the corner(of course written on back of a cigarette carton. The "crunchiest I've had is cold water radish (daikon) kimchi like this https://mykoreankitchen.com/dongchimi/
