I have acquired a substantial stock of gochujang, Sichuan peppercorns, and boredom. My tastebuds are doomed.
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Considering that over the years I've regularly done just about every other kind of food fermentation / slow food process, I am honestly surprised I haven't yet now that you say it. New project time!
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It is, from what I hear, time-consuming but easy. The hard part will be getting the right kind of salted shrimp and the giant cabbages they use in Korea I reckon. You can order giant kimchi bins to ferment online tho
End of conversation
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