She needs OnlyFans

🤣

she’s my wife

yeah, i'm really bad at focusing but her? I listened the whole time not doing everything else at the same time

Liberals glorify fat and ugly always. Lol

Agreed, I would 1000% watch a show with her in it!!

she’s a cutie

Did it have a distinct taste?

@@lifeisdead01 Definitely. After we added the 40-year-old mother we still let it ferment for about 4 weeks, but that mother definitely turbo boosted the process. Basically with an old mother you can create a fully fermented product in a shorter amount of time that has a lot of depth of flavor.

@@JohnVC That sounds amazing! Not just taste, but gut-healthwise as well

Cool! So, it's like sourdough!

I do this too and it really makes the flavour a lot more layered!

Thanks for the info. 😊

Late af comment, but I hope you tried it. Kimchi is my CRACK and I am eating it as we speak.

Damn, love the extra insight. I've made kimchi before but never seen raw oysters in my research.

@@NorthS1deSold1er my mother used to make geotjeori with fresh oysters and prawns on the top of tiny alive shrimps she used for regular kimchi paste (yeah I know what you are thinking but by the time when they are ready to be used, most of them are no longer alive. This practice was passed down from those who weren't fortunate enough to live in refrigeration technology era to guarantee food safety. Now it's continuing tradition to guarantee food safety & taste. They are EXTRA sweet than dead for long one) to add additional umami, natural sweeteness and different textures. These fresh sashimi grades seafoods(oysters & prawns) are mostly only used for geotjeori or short term kimchi(you only ferment it for very short period like few days) because they get over ferment and funky too fast. Still safe to consume but it loses freshness and natural sweeteness of seafoods by then so it's recommend to consume before oysters melt into the kimchi(at least that's the case in my family). These seafood versions are mostly popular in South part of S.korea due to it's geological reason but you can still get thess types of kimchi in Seoul because many people migrated from all states. I hope I'm making sense here. I'm half typing & half sleeping right now 🙈 lol

Thank you Internet Kimchi Master 🙏 One day I'll make my own Kimchi. I always find that it gets too sour after 2 weeks.

@@theangrycheeto when you make kimchi, leave kimchi in cooler area of house. Usually after two days or so, there will be a little bubble developing. When you see that, move it to -0.8 ℃ to -1.3 ℃ refrigerator to continue fermentation. It takes roughly 2 weeks for kimchi to be fully fermented. Once it is getting closer to desirable fermentation stage( you will feel water down sparkling water like bubbles with refreshing sourness and everything else you will love about any pickled vegetables), slightly lower the temperature to slowing the fermentation process. It should not be lower than -1.8 ℃ or else it will start developing ice on the top. Slight slush of kimchi juice on the top is fine but once the cabbage froze, it will lose it's crunch texture and it won't be enjoyable after that (kinda like floppy and mushy pickles). These temperatures are just a guide line as depends on where you are at, it might require higher or lower temperature to manage kimchi but just understand the logic behind of it: warmer = faster fermentation & cooler = slower fermentation. This can be also applied to store bought one. If the kimchi you bought is locally made, it's probably safer to assume it's made in more traditional technique so it's safer to just follow what I mention above. However, if it's mass produced package kimchi from factories, higher chance it's recipes are very different from traditional style due to it's unavoidable ecosystem of factory made food: adding additives to force fermentation, flavour enhancers, preservatives, etc. Those factory ones are meant for consume as soon as possible. So don't expect it to last long. And most of them won't ferment nicely even if you want them to ferment longer. To add more, chopped kimchi ferment faster and less tastier than whole cabbage kimchi. So if you want your Kimchi to last longer, try to get whole unchopped kimchi and take whatever you can eat at a time to keep the fermentation process smoothly. And less opening of lid is better for fermentation process as well. And when your Kimchi is heading to fairly sour stage, use it for kimchi stir fried rice or kimchi jjigae(there are tons of recipes online). These foods are perfect to balance out sourness of kimchi. Hope these helps !

@@kakuella Wow, thank you so much! That explains a lot. I did have kimchi from the store and everything you said was spot on. Appreciate you taking the time to explain 🙏

She is. I'm learning so much and love watching at the same time. Everyone can't do this, especially with something that everyone hasn't tried or isn't yummy to everyone's taste buds. 😊

That's fun to hear because Koreans really love Italian Cuisine.

have you tried Korean-Italian fusion food? Rose Tteokbokki is really delicious!

@@Vulpix298 omg I would love it

Someone on KZfaq said when they were younger they hated it but as they grew older they loved it

@@ameliatownsend5966 Makes sense I have food like that too from when I was a kid.

Delicious! My favourite type of kimchi is ponytail radish kimchi 🤤 I love the crunch.

@@alexlee9180 omg yes! Sooooooo good 🤤

Me too.

Same for me the first few times it wasn’t my favorite but as I tried it some more I fell in love and now it’s a staple of my diet.

I can't get past the garlic aroma

@@dontbelongherefromanother Yes, I understand. There are some milder versions if you want to get into it. It’s quite healthy and delicious once you get past the strong smell.

When I was a kid I didn't like it. Now I love it. I like Cucumber Kimc hee too. I eat'em with Chinese and Japanese foods too.

I looked this up for both of us! From what I understand, it's because it's ALREADY "spoiled" so to speak, basically: it is VERY unlikely another bacteria could get in and survive when it's already crawling with different bacteria. So fermenting protects itself!

Korean pepper that she use is more roast taste then spicy

Me too.

You can get it at most groceries and even Costco sells it. It’s addicting to eat bc it’s crunchy, big flavors, and good for your stomach health.

If you mean that it might not be to your taste It’s just spicy pickles lmao. If you think you Cant obtain it it Plenty of grocery stores carry it

Me too

It’s actually really good and you can eat the oysters as it ferments with the kimchi. We have a whole fermented seafood side dishes as well

well not all koreans are fond of the oyster part so you can try without it