I feel like reverse engineering substitutes and basic concepts out of doing a lot of recipes sucks ass. How do you do this better, preferrably without getting someone from that region to teach you because where I live is not that kind of melting pot
I feel like reverse engineering substitutes and basic concepts out of doing a lot of recipes sucks ass. How do you do this better, preferrably without getting someone from that region to teach you because where I live is not that kind of melting pot
Making your own kimchi is quite easy! Not sure you’d use enough to justify it but it’s a fun weekend project. It’s basically just fermented cabbage with chili powder, I don’t think mixing spice into already fermented sauerkraut would work well though. If you want suggestions for “proper” dishes you can make with the basics my staples are bibimbap, bokkumbap, mapo tofu, laziji, nikujaga, and Japanese curry. All very easy and certainly representative of KR/CN/JP cuisine (China obv has huge variety but I prefer sichuan dishes)