I have acquired a substantial stock of gochujang, Sichuan peppercorns, and boredom. My tastebuds are doomed.
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Replying to @NoahHaber
Lies. Your tastebuds are blessed. Just need a similarly substantial stock of kimchi and the willingness to make endless soups
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Replying to @GidMK
The stock of kimchi has been severely depleted due to eating it directly out of the jar almost immediately after purchase.
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Replying to @NoahHaber
Obvious solution: make your own kimchi. Met a family when I was in Seoul who makes about 60kg a year of the stuff in one giant batch
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Replying to @GidMK
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
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