Woly [any] to food • 4 years agoWhat if we took a bunch of flavorless chewy lettuce and left it in a jar until it was farting and sizzling?message-squaremessage-square61 fedilinkarrow-up1134file-text
arrow-up1134message-squareWhat if we took a bunch of flavorless chewy lettuce and left it in a jar until it was farting and sizzling?Woly [any] to food • 4 years agomessage-square61 Commentsfedilinkfile-text
minus-squareRevolverlbc [he/him,comrade/them]hexbear10·4 years agoLove Brad Leone. I use his half sour pickle recipe at the restaurant. I would recommend Maangchi from YouTube for a great intro to kimchi: https://youtu.be/0sX_wDCbeuU Vegan comrades can switch out fish sauce for equal amounts of soy sauce. link
minus-squareNagarjuna [he/him]hexbear5·4 years agoAlso there are enough vegetarians in east asia that Phish sauce is a thing. link
minus-squareRevolverlbc [he/him,comrade/them]hexbear1·4 years agoNever had it. Is that a branded thing or made at home? I have used the brine from making umeboshi which I've heard is a common substitute. link
minus-squareNagarjuna [he/him]hexbear2·4 years agoThe vietnamese grocery near my old home sells them next to each other, never checked the brand. link
Love Brad Leone. I use his half sour pickle recipe at the restaurant.
I would recommend Maangchi from YouTube for a great intro to kimchi:
https://youtu.be/0sX_wDCbeuU
Vegan comrades can switch out fish sauce for equal amounts of soy sauce.
Also there are enough vegetarians in east asia that Phish sauce is a thing.
Never had it. Is that a branded thing or made at home? I have used the brine from making umeboshi which I've heard is a common substitute.
The vietnamese grocery near my old home sells them next to each other, never checked the brand.