#Kochu

[occasionally-checkers]

blocky

[papiyaskitchen]

ইন্দুবালা ভাতের হোটেল বিখ্যাত পদ কচুবাটা রেসিপি || Kacha Kochu Bata Recipe | How to prepare raw taro root in village style

[granstromjulius]

Ueda Kōchū

[tothemeadow]

Shinobu coded 🧎‍♀️

[basofy]

doodles, i had episode 2 of kaiba in the mind today lol

[insectpillar]

most unrealistic part of this is giyuu being allowed in the call in the first place

[deshifoodchanneldfc]

VILLAGE FOOD Bengali Kocho Shak Ghati Recipe Jackfruit Seeds Bitter Gour...

[grameenchannel]

জীবনে প্রথমবার আমাদের বাড়িতে এত বড় গোড়া কচু রান্না করলাম Giant Arum Ro...

[eveningkeralanews]

കൊച്ചുപ്രേമന് വിട, സംസ്കാരം ഉച്ചയ്ക്ക് 12.30ന്

തിരുവനന്തപുരം: അന്തരിച്ച പ്രമുഖ നടന്‍ കൊച്ചുപ്രേമന്‍റെ സംസ്കാരം ഇന്ന്. ഉച്ചയ്ക്ക് 12.30ന് തൈക്കാട് ശാന്തി കവാടത്തിലാണ് സംസ്കാരം. ഭൗതികശരീരം ഇന്ന് രാവിലെ 11മണി മുതൽ 12വരെ ഭാരത് ഭവനിൽ പൊതുദർശനത്തിനു വയ്ക്കും. ഹാസ്യവേഷങ്ങളിലൂടെ ശ്രദ്ധേയനായ കൊച്ചുപ്രേമൻ ഏഴുനിറങ്ങള്‍ എന്ന ചിത്രത്തിലൂടെയാണ് സിനിമയിൽ തുടക്കംകുറിച്ചത്. ചെറുതും വലുതുമായ വേഷങ്ങളില്‍ ഇരുന്നൂറിലധികം ചിത്രങ്ങളില്‍ അഭിനയിച്ചു. ദില്ലിവാല…

[panicinthestudio]

Peafowl, mid - late 19th century

Ueda Kôchû (Japanese, 1819–1911)

Late Edo period - Meiji era, Japan

Hanging scroll; ink, colour, and gold on silk

Image: 73 x 99.5 cm (28 3/4 x 39 3/16 in.) Collection of the Museum of Fine Arts, Boston

[occasionally-checkers]

Rainfall

[kimyoonmiauthor]

The worst recipe for Kimchi I've ever seen.

So I'm a food nerd, if the love of Anthropology of food isn't self-evident enough in the 50 page doc on the history of food and food Anthropology based on Subsistence. lol

And I'm a super food nerd when it comes to kimchi. I've tried almost all the varieties of vegetables one can kimchi and learned their mush points. And this, by far is one of the worst recipes of kimchi I've ever, ever read. And being a food nerd, I'll break it down for you.

Don't worry, it's not made by a Korean--it's made by someone white, but I am Korean. And before someone chases me down, "You're an adoptee" I grew up in Korea for the first 5 years and have been tracking down Eomma's kimchi recipe after I semi-remembered the flavor. TT Covid stopped me from going overseas to test it out.

I know when you think of kimchi, you most likely think of the spicy cabbage variety, but I'll inform you that I've made a lot of types of kimchi. I made the Dae Jang Geum Kimchi after a lot of research and digging around. I made kimchi in plastic that never turned out well. I've taken out ingredients and put them back in. I've made kimchi out of different vegetables, and I famously got cited by my own city for making Eomma's kimchi, which BTW, has raw clams and mussels in it.

I've made monk Kimchi too, and gave those tips off to Maangchi.

I'm like kimchi geek over here. I can tell you all different facets of kimchi. Maybe because I tend to hyper focus on things, and I definitely hyperfocused on kimchi.

So I definitely can say the above is not kimchi.

Let's define Kimchi:

Kimchi is an aerobic lacto-fermetation process that is usually balanced with a protein in order to preserve mainly vegetables/vegetation, but sometimes seafood or other seafood matter.

Why is this not a kimchi?

1 Chinese cabbage

3 garlic cloves, crushed

2.5cm/1in piece ginger, grated

2 tbsp fish sauce (optional)

2 tbsp sriracha chilli sauce or chilli paste (see below)

1 tbsp golden caster sugar

3 tbsp rice vinegar

8 radishes, coarsely grated

2 carrots, cut into matchsticks or coarsely grated

4 spring onions, finely shredded

Chinese cabbage is not the same as napa. Chinese cabbage is longer than napa. Does it look similar, yes. Have I attempted to make kimchi out of it yes. Did it have the same properties? No.

But forgive the white person for not knowing that. Chinese cabbage has more water content than your average large head of Napa.

3 Garlic cloves is laughable. It won't preserve for a year like kimchi is supposed to.

1 thumb of ginger? No. No. No. That's not enough.

The fish sauce is not optional. You need that to even out the lactobacilli. If you're not going to use fish sauce, then up the protein content with barley. I really do swear after messing up kimchi on purpose the fish sauce does have a FUNCTION not just a taste.

BTW, more than fish sauce goes into kimchi, though. Usually depending on the region you might get shrimp paste, mussels, clams, crab, octopus, squid, oysters. These pretty much ceviche in the liquid over time.

My favorite is Eomma's recipe with katuggi. ^^;; But I suppose that would anger both my parents. Hers I'm fairly sure had mussels, clams and maybe crab? And yellow corvina fish sauce.

Anyway... Sriracha is made up of red jalapenos, which do not belong in kimchi. Kochu is special. BTW, this already has sugar in it. Kochu is designed to stain on purpose. See the slurry portion below.

golden caster sugar isn't something that came about until industrialization.

rice vinegar is a totally different process of fermentation than kimchi. It won't render the same results.

European radishes don't belong in kimchi. Have I tried it? Yes. Did I regret it? 100%. TT There isn't really a substitute for Mu. Daikon is a distant second. European radishes are when you're dying in a desert and there is a gun to your head to make the kimchi with them and you have no other choice. Get this: Koreans who moved to Brazil, rather cut out the radish component completely, use European cabbages than use European radish. It's just nasty to bite into as a kimchi. Mu has less water content and is far denser than your average daikon and definitely over European radish. I'd choose watermelon radish over European radishes. (Have I made that into kimchi? Yes.)

Carrots do sometimes go into kimchi, but I don't think that's why it's there. This is more a Jeolla thing though.

You're not supposed to shred green onion for any dish I know... and I'm thinking of things like pajeon and green onion soup. Where is the slurry? ALL Korean Kimchi has a slurry, if it has sweet rice flour, whole wheat flour or Barley flour. It has to have a slurry. The slurry has a function. It's there to make sure the ingredients distribute evenly.

Lactobacilli aren't going to act in ONE day. This brings the health benefits of kimchi.

The food science:

Since the majority of Korean fermentation lives on the wild side and likes things like air and sun, often the "weird" ingredients in kimchi that foreigners hate are there to MAKE SURE YOU DON'T DIE when you eat it. Stop trying to cut it out without understanding its function.

Got it? Now stop doing this crap and actually understand the food science of things like the anti-bacterial properties of garlic. How lacto fermentation is good for you, so you don't leave it out for only one day.

Koreans boast their heads off about the health benefits of kimchi as passed down from our ancestors for thousands of years. Why mess with a good thing without understanding why our ancestors made it that way?

[alcordraws]

Every day I'm emotional over Shinobu Kochu and the white hot ball of rage condensed in her tiny frame that she keeps veiled under a facade of serenity for the sake of the memory of her sister

[nscookingvlog]

Village style a Kochushak Recipe | Bengali Kocho Shak Recipe

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https://www.youtube.com/live/cHx6hraU4gI

[deshifoodchanneldfc]

Old Style Village Cooking Gora Kochu Ranna Giant Arum Root Fry Big Taro ...