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