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Old 06-26-2012, 02:40 AM   #121
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Quote:
Originally Posted by lschiavo View Post

Glad you liked it. Bob seemed to as well. Bummer. It would have gone nicely with the fish I think. None with breakfast? That what I would have done. It goes nicely with eggs.
Oh, I'm pretty sure we served it with breakfast, but had no takers. ONE of the members of this group who shall remain nameless (cough, Homer) was hungover and was not really in the mood for sausage, eggs, and kimchee. No one else had a hangover Saturday, not even the very drunk bottle-breaking guy. I'm sure your kids can fill you in, if you haven't heard.
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Old 06-26-2012, 03:03 AM   #122
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Originally Posted by Yooper View Post
Oh, I'm pretty sure we served it with breakfast, but had no takers. ONE of the members of this group who shall remain nameless (cough, Homer) was hungover and was not really in the mood for sausage, eggs, and kimchee. No one else had a hangover Saturday, not even the very drunk bottle-breaking guy. I'm sure your kids can fill you in, if you haven't heard.
I have renewed faith in Homer now. There were some big beers floating around. I'm glad he made the best of it.

I was on the sweeping crew. If anyone shoud have had a hangover, It was bottle-smasher. I would only be more impressed if he had some kimchi with breakfast

 
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Old 06-26-2012, 12:44 PM   #123
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See now I'm ready to try some when it's sour. I like sauerkraut, so I might end up liking this if the flavor changes that much.

 
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Old 06-28-2012, 01:26 AM   #124
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Well, here goes nothing. I sure would like to know why mine is brown. The fish sauce I used was brown, so I guess that's why?

She's fermenting now. Lots of bubbles. Can't wait to see how this this thing turns out. Might give a bite tomorrow. It's fermenting at 17C (64F)
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Old 06-28-2012, 02:57 AM   #125
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She's fermenting now. Lots of bubbles. Can't wait to see how this this thing turns out. Might give a bite tomorrow. It's fermenting at 17C (64F)
It's gonna be awesome and all of a sudden...GONE. Start another batch now!..Just some friendly advice from uncle lschiavo

My 4 gallon batch is already dwindling but that is MY problem.

 
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Old 06-28-2012, 04:30 AM   #126
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It's gonna be awesome and all of a sudden...GONE. Start another batch now!..Just some friendly advice from uncle lschiavo

My 4 gallon batch is already dwindling but that is MY problem.
After four gallons of kimchi you must have gas on a monumental scale!
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Old 06-28-2012, 04:36 AM   #127
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After four gallons of kimchi you must have gas on a monumental scale!
Nobody has complemented me yet so I still have work to do I still have a few gallons left. I'm trying to save some for you.

 
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Old 07-17-2012, 12:41 AM   #128
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The annual hot day, cold beer and kimchi post:



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Old 07-17-2012, 12:44 AM   #129
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Old 07-17-2012, 01:05 AM   #130
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Originally Posted by lschiavo View Post
Nobody has complemented me yet so I still have work to do I still have a few gallons left. I'm trying to save some for you.
Oh, wait a minute there mister! I definitely complimented you, and told you that I LOVED it. It's gone, of course, but I really loved it. I thought it was great, and you gave me a lot. I thought it had the perfect amount of heat and tangy combined, and I was a big fan.

You could sell it- but "lschiavo's kimchee" doesn't sound that great. You'll have to come up with a new name.
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