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@tonydeck: #CapCut #blinbangbangborn #soyasi #paratiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii #fyp #tiktok #lamariguana #fypシ #tiktok

TonyDeck
TonyDeck
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Tuesday 09 April 2024 15:51:47 GMT
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❤️‍🩹🥹#trustAllah #trusttheprocess #sabr #onthisday #fyppppppppppppppppppppppp #fyp #deenoverdunya #islam #muslimtiktok
❤️‍🩹🥹#trustAllah #trusttheprocess #sabr #onthisday #fyppppppppppppppppppppppp #fyp #deenoverdunya #islam #muslimtiktok
Lets make our own kimchi better than your local Ajumma can! This is actually my first timr making it, but it turned amazing Ingredients: • 4 large Napa cabbages • 2 cups Korean radish (daikon), julienned • 1 cup carrots, julienned • 1 cup onion, thinly sliced • 2 Korean pears, quartered • 12 cloves garlic, minced • 4-inch piece ginger, minced • 3/4 cup glutinous rice flour • 1 cup fermented shrimp paste (saeujeot) • 1 cup fish sauce • 1 cup gochugaru (Korean red pepper flakes) • 1/2 cup sugar • 1/2 cup salt • Water Instructions: 1. Cut each Napa cabbage in half lengthwise, then cut each half into quarters. Remove the core from each quarter. Rinse the cabbage under cold water and sprinkle salt between the leaves. Let it sit for 2 hours, flipping halfway through. 2. While waiting, make the rice paste by combining glutinous rice flour with 2 cups of water in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a paste. Let it cool. 3. In a large mixing bowl, combine minced garlic, minced ginger, fermented shrimp paste, fish sauce, gochugaru, sugar, and the cooled rice paste to make the kimchi seasoning. I also like to add korean pears for sweetness, but sugar is a fine substitute. 4. Rinse the salted cabbage under cold water to remove excess salt. Squeeze out any excess water and cut each quarter into bite-sized pieces. 5. Add the cabbage, julienned radish, carrots, and sliced onion to the kimchi seasoning mixture. Toss until the vegetables are evenly coated. 6. Transfer the kimchi mixture into clean, sterilized jars or airtight containers, pressing down firmly to remove any air pockets. 7. Leave the jars at room temperature for about 1-2 days to ferment, then transfer them to the refrigerator. The kimchi will continue to ferment slowly in the fridge, developing its flavors over time. 8. Enjoy!
Lets make our own kimchi better than your local Ajumma can! This is actually my first timr making it, but it turned amazing Ingredients: • 4 large Napa cabbages • 2 cups Korean radish (daikon), julienned • 1 cup carrots, julienned • 1 cup onion, thinly sliced • 2 Korean pears, quartered • 12 cloves garlic, minced • 4-inch piece ginger, minced • 3/4 cup glutinous rice flour • 1 cup fermented shrimp paste (saeujeot) • 1 cup fish sauce • 1 cup gochugaru (Korean red pepper flakes) • 1/2 cup sugar • 1/2 cup salt • Water Instructions: 1. Cut each Napa cabbage in half lengthwise, then cut each half into quarters. Remove the core from each quarter. Rinse the cabbage under cold water and sprinkle salt between the leaves. Let it sit for 2 hours, flipping halfway through. 2. While waiting, make the rice paste by combining glutinous rice flour with 2 cups of water in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a paste. Let it cool. 3. In a large mixing bowl, combine minced garlic, minced ginger, fermented shrimp paste, fish sauce, gochugaru, sugar, and the cooled rice paste to make the kimchi seasoning. I also like to add korean pears for sweetness, but sugar is a fine substitute. 4. Rinse the salted cabbage under cold water to remove excess salt. Squeeze out any excess water and cut each quarter into bite-sized pieces. 5. Add the cabbage, julienned radish, carrots, and sliced onion to the kimchi seasoning mixture. Toss until the vegetables are evenly coated. 6. Transfer the kimchi mixture into clean, sterilized jars or airtight containers, pressing down firmly to remove any air pockets. 7. Leave the jars at room temperature for about 1-2 days to ferment, then transfer them to the refrigerator. The kimchi will continue to ferment slowly in the fridge, developing its flavors over time. 8. Enjoy!
now why did it look like that but taste incredible? 🌹 check out @Ebby Moyer ‘s recipe if you want to try this out!! #fyp
now why did it look like that but taste incredible? 🌹 check out @Ebby Moyer ‘s recipe if you want to try this out!! #fyp
keren kack #fyp
keren kack #fyp


It’s kimchi restock time 😎. I’m super excited to taste it once it’s done fermenting!
It’s kimchi restock time 😎. I’m super excited to taste it once it’s done fermenting!

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