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aeyunaa · 1 year

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Night shift

A short story I just randomly came up with so why not post?

Housewife!wooyoung x female reader

Pillow humping, edging, handjob.

You have been leaving your boyfriend at the house all day recently due your jobs busy schedule.

You came in late today and got scolded by your manager because your boyfriend wouldn’t let you leave the house earlier he held onto your waist on your way out the door saying “baby, don’t leave your always gone now and I miss you..” his guilt tripping almost got the best of you.

Focus y/n. “babe let go im already 10 minutes later my boss is gonna kill me when I get home I’ll spend all my time with you, okay?”

He hesitates but eventually let’s go of your waist and frowns before sulking away. A wave of guilt washed over you as you walked out the door.

Wooyoung’s pov

Y/n’s gone again…I inhaled deeply before walking to the kitchen sink and running hot water so I could wash dishes. As I was running the water I opened my phone scrolling through twitter looking for something to do in the meantime..

45 minutes later

I look at the time “it’s barley even 8:45? It’s only been 45 minutes but it’s felt longer than that…”

Y/n’s pov

I’m sure wooyoung was probably bored out of his mind right now because of how much he was texting me.

Wooyoung: y/n, did you make it to work okay? - 8:15

Y/n: yep! - 8:16

Wooyoung: I cleaned up a bit- 8:20

Wooyoung: I really miss you- 8:20

Wooyoung: can you call?- 8:23

Y/n: babe we’re pretty busy rn- 8:25

Wooyoung: have you eaten lunch?-12:09

Y/n: *sends attachment

Yep fried egg Noodles and baechu kimchi!- 12:20

Y/n: make sure you eat as well! Fighting!- 12:21

Wooyoung: fighting!-12:22

I sat on the bed looking down at the porn link I had open on my phone “y/n gets off in about two and a half hours…but” I threw my phone on the bed somewhere eyeing the bulge in my sweats “fuckkkk…I can’t wait two fucking hours” I slide one of my hands into my sweats using the other to support me. I slowly run my hand up and down the girth of my cock nearly shivering each time I quickly tug my sweats down gradually growing more desperate each second. Fuck I wish y/n was here, I miss the feeling of her around me the thought of it could make me come right then. But I held it as if my cock wasn’t sensitive enough. I look around and grab the closest thing to me a pillow I lay down on my stomach placing both hands onto the sheets as i straddled the pillow I had folded in half thrusting between both sides.

Y/n’s pov

my boss released me early because I told him I had an emergency issue it was a lie but I had thought about what wooyoung had said I did need to spend more time with him. When I had gotten home everything was neat and organized but there was no wooyoung I walked down the hallway and that’s when I heard it, whimpers? Moans? I slowly pushed the bedroom door open and saw wooyoung his face was flushed red he had sweat falling off his forehead I could see his cock head peeking between the pillow he was holding and I blushed he looked up at me after a few seconds and smirked. “Oh? I didn’t know you got off early.”

I walk in the bedroom sitting beside him “and I didn’t know you were acting off of desperation while I was gone.” He sat up I could see his cock rested against his stomach god he looked delicious. “Now that you’re here you can help me…” his voice had dropped suddenly it was hot

“with pleasure, I’ll consider this…my night shift..”

#wooyoung #kpop smut #ateez smut #wooyoung smut #wooyoung scenarios #ateez fluff #ateez x reader #ateez fanfic #wooyoung ateez #smutttt

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wendyslegalwife · 4 months

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Ooo could you write a comedy fic of reader getting into a relationship with either Yeri or Joy but Irene is Yeri or Joy’s stubborn and protective older sister so when reader meets Irene for the first time she has to pass a few of Irene’s challenges to prove herself that she’s truly worthy of being Yeri or Joy’s girlfriend

UGH I'M SO BAD AT COMEDY I'M LITERALLY UNFUNNY UNLESS U GET MY HUMOUR BUT I'LL TRY FOR U LOVELY🥰🥰😘‼️

Yerixfemreader

Genre: Comedy, fluff

Warnings: protective baechu unnie (>_<)

❦You've been dating yeri for about 6 months now eversince you both met at school you were a senior high school student meanwhile yeri had just graduated from junior highschool. After all those months yeri finally took the courage to introduce you to her older sister Irene.

Yeri had told you everything you needed to know about irene so you wouldn't worry about anything once the both of you met, but there was something you weren't aware of when you were about to meet irene. She was VERY protective of her little sister yeri so she would do everything what it takes to make you break up with yeri, irene sounds mean right? Well not until you finally met her. She was worst that you've thought.

Yeri held onto your hand taking a deep breath before knocking at the door of her home, the door had finally creaked open seeing irene with a happy smile on her face. "Hello! Yerimie how was s-" Before irene had finished her sentence she sees you holding yeri's hands. "Who is this girl?" Yeri bit her lower lip nervously, "Irene eonnie this is my girlfriend.. Her name is kim y/n". You let go of yeri's hands to bow down at irene as a sign of respect towards her. "Hello miss irene, my name is kim y/n I have heard a lot of amazing things about you from your little sister.. I hope we could get along" Irene rolled her eyes, "yerim come in, you y/n or whatever you are go in the living room with yeri."

Clearly irene didn't have a good feeling about you since she had no trust in you she decided to take it up a notch to really prove if you were really loyal and caring to her little sister, she hurriedly placed those tiny cameras in yeri's bedroom and kitchen just allover the house, but not in the bathroom ofcourse. That's too much if irene had put a camera in the bathroom, then she went into kitchen acted like as if nothing happened.

She was watching the both of you in her ipad seeing what you two would in the living room while she was in the kitchen, "Yah darling, I'm sorry if my eonnie seemed so mean she's just not fond of people being with me.." You smiled softly at yeri, "no no its okay I understand your sister could be like that she's just being protective of you." You held her hand and kissed it softly earning a blush from yeri. Meanwhile irene listened and watched in disgust, "ugh what even is this a kdrama?", she turned off her ipad and decided to prepare dinner.

But then a mischievous idea lit up in Irene's head she decided to add a bottle of hot sauce in yeri's kimchi while no sauce at all on y/n's kimchi, she called out for the two "girls dinner is ready, come here already yerim ah" and so you both did, you both entered the kitchen and sat together but irene hurriedly ran towards you "nah uh your sitting beside me y/n go sit over there yerim." Yeri pouted sadly, "but eon-" irene shushed yeri with her finger, "no buts just eat." Yeri couldn't do anything anyways so she just ate her food and so did you and irene, but then yeri felt her tongue burning hot.

"Ah!! Ahh!! Why is it so hot eonnie?? Did you put so much hot sauce on this.." Yeri fanned herself feeling her whole mouth burn, "no yeri I made it just the way you like it yerim, now if it's spicy go give go it to y/n" Irene smirked as she snickers quietly seeing what your reaction would be, "Oh sure I'll take that yeri" "b-but y/n its too spicy! How would you be able handle this..", you shook your head and gave yeri your glass of milk to ease the spicyness. "there now give me your kimchi and have mine, it's not super spicy." You then took her food and swapped it with yours which wasn't so spicy at all, you sat back down and took a huge bite of the kimchi meanwhile irene was already red from laughter of course she wouldn't out loud, she was silently laughing "oh my y/n isn't it so spicy? How nice of you to take my little sister's food, so nice of you y/n! I really thought you would throw away my preciously made food" Irene spoke in a mocking voice which made yeri disgusted, meanwhile you were just chill about the food. Irene wasn't fully aware you had a high spice tolerance, "oh no actually I love it, it's my favorite, spicy foods are my absolute favorite also I have a high tolerance when it comes to spicy food." You smiled softly at irene which annoyed the hell out of her, irene groaned in annoyance her plan failing miserably "but you were supposed to cry and go red!! I had added a whole bottle of hot sauce there!!".

Irene covered her mouth realizing that she had exposed herself yeri wasn't so happy about this, "Eonnie do you want to kill me and y/n?? You put a whole bottle of hot sauce in my food!!", Irene bit her lower lip nervously now feeling bad but not feeling bad for you but for yerim, " I-Im sorry! I thought if y/n would take it she would cry out and go red instead I didn't know she had a high spice tolerance!" You and yeri laughed silently giving each other a stare.

Irene got up annoyed knowing her plan backfired, she had to really take it up a notch by actually testing y/n if she's really loyal she went into her room and dressed up provocatively, yeri was washing the dishes while y/n was in the living room. Irene approaches y/n seductively, "hi y/n I'm sorry about awhile ago I got carried away.." Irene caressed your thigh but you quickly removed her hand feeling uncomfortable "uhm yes it's okay miss irene.." Irene looked at y/n seeing how y/n was avoiding her advances which she was impressed about. She then walked back into her bedroom dressing back into her previous clothing while thinking how else could she test you.

°==== Next day ====°

You were going to visit yeri but once you came to her home the only people you saw were irene and another girl, "hi miss irene is yeri here?" Irene shook her head, "no she isn't she's sick so she's with joy" you immediately felt the palms of your hand sweating feeling worried for yeri, "uhm may I atleast know where this joy person lives so I could visit yeri?" "She lives near your school, just a few blocke away her gate is yellow." You nodded, "Thank you so much miss, I'll get going now have a nice day".. Wendy looked at irene in disbelief "but yeri is literally here in your house? Also yeri won't go to joy unless she wants to have fun.." Irene groaned.

"Shush ! Just be quiet and let that girl go to joy! then let her find out yeri is actually perfectly fine." Wendy facepalms as she walks away going into yeri's bedroom, she knocks on the door before walking in "yerims may I come in?" Yeri lifted her head up as she heard a melodic voice, "yes come in wendy eonnie.." Wendy enters the room smiling at yeri, "What you reading?" "Just a romance book, hmm.. Where's y/n? I'm expecting her to come today.." Wendy leaned in yeri's ear and whispered, "your irene eonnie told y/n you were sick and that you were in joy eonnie's house.. Don't tell irene I told you she'll be mad" Yeri pouted annoyed which wendy found adorable, "don't worry sweetie y/n will comeback here for you.."

And so you did, after finding out that yeri wasn't in joy's house you immediately went back to yeri's house gladly the one who let you in was wendy and not irene. Otherwise you would be stuck outside because irene wouldn't let you in, you knocked on yeri's door but you didn't have to since yeri already had open the door of her room for you to enter, she immediately ran up to you and hugged you tight "hmm I really thought you weren't coming! Did irene eonnie fool you again?, I'm so sorry baby.." You smiled at your beautiful girl, "No it's fine I don't mind being a fool for your eonnie, all I care is that you are okay and not sick. Now here I got you ice cream gummy bears and a plush from the store, I know you've been wanting these love." Yeri almost teared up in joy being touched on how you remembered the things she wanted. "Oh my goodness you didn't have to y/n.. Thank you so much" Yeri smiled, she tip toed to plant a kiss onto your soft lips which you also gave back. "Come on lets cuddle together I'll put the ice cream in my mini fridge so I can eat it later.." You nodded at her before laying down as she nuzzled onto the crook of your neck.

You hummed a beautiful melody which was yeri's favorite. Your voice was so angelic and magical to her ears she would always tend to fall asleep in your arms everytime you sang or hummed to her. Irene then enters the room seeing that yeri had fallen asleep cuddled up close to you while you continued hum a beautiful tune, you weren't aware irene was just watching because you were to busy admiring the love of your life, then irene took the courage to walk towards you tapping your shoulder. "y/n can we talk?.." "Yes sure miss irene."

You got up quietly from bed and closed the door behind you, irene led you into the kitchen to have a serious conversation with you, "So uhmm.. I just wanted to say..uhm.. I'm very sorry that I have uh done some things to you yesterday I just wanted to test if you would give in or give up on yeri to prove you weren't as much as good as yeri had known of you.. But I was completely wrong your so sweet and loving to my little yerim and I couldn't thank you enough.." You didn't say anything and just hugged irene tight, her eyes widened in shock but she eventually gave in to your arms closing her eyes.. "Thank you miss irene, don't be sorry.. I'm totally okay with what you've done and of course I'd do anything for yeri. I'm totally sure about her.. And I actually might ask a favor from you." "What favor y/n? Anything.." You smiled happily pulling back from the hug, "I'm going to propose to yeri.. I know we've been only together for a few months but I'm already so sure about her.. So if I could have your blessing I would be more than thankful.." Irene smiled, "yes you have my blessing.. Please if you both decide to ever leave don't ever hurt my yerim, always take care of her no matter what.." Irene held your hands hoping that you would keep your word of loving yeri. "Yes I will miss irene," "Yah stop calling me that! Call me irene eonnie.." "Irene eonnie.. You have my word.."

After a week finally it was the time for you to propose to yeri, you immediately ran into the school gym to see yeri waiting for you. A game was going on so this was the perfect time for you and your whole class to surprise yeri, "Hi love sorry If I took long to get here just needed to get something," You signalled your friends for a go sign. "Yeri I have something for you.." You kneeled down infront of her taking out the ring from your pocket slowly opening it revealing a beautiful diamond ring. "My love.. We've been together for just months.. But I'm so sure that you will my one and only for life.. Will you marry me?" Yeri cried out in tears of joy covering her mouth in surprise, "Y-Yes!! I will marry you!!" You then wore the ring onto her ring finger and stood up to hug her tight.

Then your whole class popped the balloons and screamed out in joy and "congratulations!" Everyone was happy for the both of you that you even got yeri's eonnies involved in this plan, all of her eonnie's popped up from behind and smiled happily while seulgi was jumping up and down. "Yay group hug guys!!" All of you hugged happily, having a happy day for the both of you..

-wendslegalwife🩵🩵

It's not really comedy im so sorry (Tʖ̯T) but I tried my best making it funny even though I'm literally so unfunny lolz 😂😂

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edgewaterfarmcsa · 7 months

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FALL CSA WEEK 1 & 2 so belated

P I C K L I S T

october 18

carmen peppers - habanada pepper - hungarian hot wax - poblano peppers - zinnias - mizuna - red onion - garlic - cilantro - acorn squash - plum tomatoes - broccoli

BREAD OF THE WEEK: olive focaccia

P I C K L I S T

october 25

NAPA CABBAGE - CARROTS - GINGER - DAIKON RADISH - LETTUCE - SNACKING SWEETIE PEPS - CARMEN PEPPER - CAYENNE PEPPER - HABANERO PEPPER - LEEKS - PLUM TOMATOES - GARLIC - RASPBERRIES - HOUSE PLANT - CARVING PUMPKIN - FLOWERS

BREAD OF THE WEEK: AUBERGINE BREAD

FARMY FOODIE PRO-TIPS:

Literally meaning “sour stuff,” this is the everyday Vietnamese pickle that you’ve seen and eaten countless times in bánh mì, on rice plates, and in other dishes. Ðồ chua is typically made with daikon and carrot, but you can use jicama instead of the daikon for a crunchy-sweet result. It does require more time: You can’t massage it as it will just break apart and you need to chill the pickle 1–2 days to allow the flavors to fully develop before using. If using daikon, choose one that is dense with firm, smooth skin, which are signs that it enjoyed good growing conditions and will likely taste more sweet than bitter. Precut jicama may be sliced into matchsticks for this pickle.

Makes about 6 cups

2 lb. daikon (about 1), peeled, cut into 3x¼" matchsticks

12 oz. carrots (about 6 medium), trimmed, peeled, cut into 3x¼" matchsticks

4 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt

4 tsp. plus 1 cup granulated sugar

2½ cups distilled white vinegar

Preparation

Step 1 Toss 2 lb. daikon (about 1), peeled, cut into 3x¼" matchsticks, 12 oz. carrots (about 6 medium), trimmed, peeled, cut into 3x¼" matchsticks, 4 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt, and 4 tsp. sugar in a medium bowl to combine. Let sit 20 minutes. You should be able to bend a piece of daikon to make the ends touch without it breaking. (If you need to speed up the process, you can massage and knead vegetables with your hands until softened, about 3 minutes.) Step 2 Rinse vegetables in a large mesh sieve or colander under running water, then press or shake to expel excess moisture. Divide between two 1-qt. glass jars or airtight containers. Step 3 Stir 2½ cups distilled white vinegar, remaining 1 cup sugar, and 2 cups lukewarm water in a medium bowl until sugar is dissolved. Pour into jars to cover vegetables; reserve any excess for making salad dressing (you may have about 1 cup liquid left over). Cover and let sit at least 1 hour at room temperature. Drain before using. Do ahead: Vegetables can be pickled 1 month ahead. Chill.

BAECHU KIMCHI BY MORIHOUSE (@mori.house)/ Makes about one 750ml mason jar

1 large Napa Cabbage**, about 1kg/2lbs

Sea Salt (non-iodized), fine to semi-fine- 3% the weight of the Napa Cabbage

3-5 GARLIC cloves, thinly sliced

zest of 1 Lemon, sliced into thin slivers

2 dried Togarashi Chili Peppers or Chile de Arbol, chopped (deseeded, optional)

3-5 cloves Garlic, crushed into a paste

3-5 Tbsp Gochugaru (Korean Chili Pepper Flakes)***

1 Tbsp Fish Sauce (optional)

Pickling Brine* or Filtered Water

JENNY’S NOTE:

OTHER CSA CROPS TO ADD TO THIS KIMCHI RECIPE JULIENNED CARROTS/ SLICED DAIKON RADISHES/ MINCED OR GRATED GINGER

Supplies:

1x Mortar & Pestle

1x Large Mixing Bowl

2-3 Spoons for mixing

1x 750ml sterilized, air-tight Mason Jar

1x Knife or Cleaver

1x Heavy object like a large stone or a large mason jar filled with water for weighing down your pickles.

1x Dish Towel

1x Small jar or pitcher for collecting excess brine

1x Fork or utensil to press down the pickles into the jar

Prepare the garlic scapes, lemon zest and chili peppers as described. Cut your cabbage into 1/8ths lengthwise and then widthwise into approximately 3 inch chunks. (JENNY’S NOTE: Add your julienned carrots, sliced radishes, grated ginger here to the mix)

Place into a large bowl and scatter the salt, lemon zest, garlic and chili peppers over the cabbage. Gently massage the salt into the cabbage mixture evenly. As you are doing this, you will feel the cabbage excrete its water content. This will take just a few minutes.

Next use a plate or another round flat object which has a smaller circumference than the bowl, so it fits just inside rim and on top of the cabbage mixture. Using a large stone, mason jars filled with water or another heavy object, weigh the plate and cabbage down. Cover the top of the bowl with a towel to keep dust from getting in and let it sit weighed down like this for at least 3 hours to lightly pickle. After the 3 hours or more have elapsed, you will find the water from the cabbage will have filled the bowl to cover the kimchi in what is now a salty *pickling brine.

Decant the brine into a pitcher or jar and gently squeeze a little out of the cabbage mixture. At this stage you will have a fresh, lightly-pickled style of napa cabbage known in Japan as “Hakusai no Tsukemono”. If you don’t like spicy, you can skip ahead to the jarring stage.

Crush your garlic into a paste with a mortar and pestle and a couple pinches of salt to break it down easier. Add your gochugaru, fish sauce (if using) and using small amounts of the brine, make a paste similar in thickness to a tomato paste. Chuck this paste into the drained cabbage mixture, still in the original bowl, and massage all together, making sure the paste is distributed evenly.

Use the following final steps for both the spicy and non-spicy versions: Layer your kimchi into the mason jar in 3-4 stages. Between each layer, use a fork to gently press the kimchi down as flat as you can. Continue to do this until all the kimchi is in the jar. Give it a few more presses with a fork, getting as much oxygen and as many air bubbles out as possible. If your kimchi paste was the right consistency, brine will rise to the top as you press the air out of the kimchi. If not, add small amounts of brine until it does. If making only non-spicy Kimchi, you will definitely need to add some brine. This extra thin layer of liquid at the top will help to seal your kimchi during the beginning of the fermentation process. Seal the jar and place it in the coolest and darkest part of your home.

Next is the waiting! 1 MONTH is the sweet spot but while it may not be for everyone, do try to wait at least 5-7 days before tasting. It takes at least this long for there to be any noticeable fermentation. In the colder seasons, it may take even longer, up to 10 days. If you want to “taste-as-you-go”, be sure to use a clean utensil and DON’T double dip! However long your preferred fermentation time, you will need to help the kimchi release carbon dioxide gas every couple of days. You may notice that when you open it, the kimchi will bubble. Sometimes it will bubble like soda but it may also only bubble slightly or barely at all. Either way, you can rest assured that it is fermenting. Each time you release the gas, you will also notice the kimchi may have risen slightly. Using a fork press it down again as much as you can. Brine may or may not rise to cover the kimchi at this stage and that is ok.

Note: Depending on whether or not you sterilized your jar properly and the environment temperature, you may occasionally find trace amounts of white, blue or green mold on the top of your kimchi. DO NOT worry about this. Simply remove it from the kimchi or wipe it off if it is on the jar or lid. However, if you find black mold, I’m sorry to say your kimchi may have been contaminated by unwanted outside bacteria. At that stage, it is better to start over just to be safe. All this said, mold is highly unlikely using this method.

After 1 month (or shorter) has elapsed, enjoy your kimchi as a side to most of your favorite Asian dishes, cook it in a dish or eat it as a snack!

**Do not use standard or savoy cabbage to substitute. However, you can use Bok Choy (same weight) as a substitute if Napa Cabbage is nowhere to be found.

***Note: I have had some students use Cayenne Pepper, Paprika or Chili Powder in lieu of Gochugaru before, but please use caution as the spice levels between these differ substantially. If you are absolutely unable to get Gochugaru and still want to try making spicy kimchi, start by making your paste with just one tablespoon of one of these substitutes. Taste it first, then add more, tablespoon by tablespoon until you reach a spice-level which is tolerable for you. However, I suggest you do try to add Gochugaru as a regular item in your kitchen. It is very versatile and easy to find online or at Asian Markets.

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cavenewstimes · 4 months

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Daily Consumption of Kimchi May Reduce Men’s Obesity Risk

In a cross-sectional study, researchers from Chung Ang University and elsewhere analyzed the data from the HEXA cohort study in Korea to investigate the association between kimchi consumption and obesity among Korean adults. They showed that total kimchi consumption of 1-3 servings/day is inversely associated with the risk of obesity in men. Also, in men, a higher intake of baechu kimchi (cabbage…

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easternbloc1985 · 6 months

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Fresh Napa Cabbage Kimchi Salad Baechu Geotjeori Ready for a tangy and tongue-tickling salad? Our vibrant Napa Cabbage Kimchi Salad is a perfect balance of flavors.

#SaladInspiration #AsianCuisine #NapaCabbageSalad #VegetarianDelights

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thefreetimes · 9 months

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Napa Cabbage Kimchi with Baechu Kimchi and minced shrimp Savor the sophisticated flavors of Baechu Kimchi with our Napa Cabbage variety, enhanced by the addition of delicate minced shrimp. Immerse yourself in the richness of this Pinterest-worthy dish.

#homemadekimchi #traditionalrecipes #fermentedfoods

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bitensip · 1 year

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Top 10 Korean Pickles

1. Kimchi

2. Baechu-Kimchi

3. Kkakdugi

4. Dongchimi

5. Oi Sobagi

6. Oiji

7. Chonggak kimchi

8. Jangajji

9. Gat kimchi

10. Gochu Jangajji

#recipes #bitensip #korean #korean pickles #pickles

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ottakoothimini · 1 year

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Why Kimchi Is Good In Probiotics?

Kimchi

Kimchi, a Korean household staple for generations, has risen to culinary stardom, and it’s easy to see why. Kimchi’s appeal is broad and deep, thanks to its complex flavor and wide range of applications. It’s made from vegetables, garlic, ginger, and fish sauce and has a variety of flavors — sweet, sour, and spicy — and can be used as a condiment, ingredient, dip, or side dish on its own.

What Exactly Is Kimchi?

Kimchi is a traditional Korean dish whose ingredients vary but typically include vegetables, garlic, ginger, chili peppers, salt, and fish sauce. The vegetables are pickled and fermented, which was originally done to preserve them for the winter months. Cabbage is the most commonly used vegetable in the preparation of kimchi, but carrots, radishes, cucumber, and scallions are also frequently used. There are hundreds of kimchi recipes that vary depending on the region and season in which they are made, and it’s very simple to make it a vegan dish by using only plant-based ingredients.

Kimchi is commercially available and reasonably priced, but it can be enjoyable to make your own based on personal preferences. It takes some time to prepare the vegetables, but it’s mostly hands-off like other fermented foods (e.g., bread, beer, and kombucha). During this time, it will develop its flavors and nutritional profile. Kimchi lasts for a long time, making it a cost-effective, versatile, and simple-to-prepare food to keep on hand.

Uses for Kimchi

Seasonal Changes

Before refrigeration, different types of kimchi were traditionally made at different times of the year, depending on when various vegetables were in season and also to take advantage of hot and cold seasons. Even though modern refrigeration, including kimchi refrigerators specifically designed with precise controls to keep different varieties of kimchi at optimal temperatures at various stages of fermentation, has rendered this seasonality obsolete, Koreans continue to consume kimchi according to traditional seasonal preferences.

Spring

Fresh potherbs and vegetables were used to make kimchi after a long period of consuming gimjang kimchi () during the winter. These types of kimchi were not fermented or stored for long periods but were instead consumed fresh.

Summer

Summer vegetable radishes and cucumbers are made into kimchi, yeolmu-kimchi (), which is eaten in several bites. Brined fish or shellfish can be used, as can freshly ground dried chili peppers.

Autumn

baechu kimchi is made by sandwiching salted leaves of uncut, whole Napa cabbage between layers of blended stuffing materials called sok (literally “inside”). Sok () ingredients can vary depending on region and weather conditions. Until the late 1960s, baechu kimchi had a strong salty flavor due to the use of a large amount of myeolchijeot or saeujeot.

Winter

Traditionally, the best kimchi varieties were available during the winter. Many types of Kim Jungkimchi () were prepared in early winter and stored in large kimchi pots in the ground in preparation for the long winter months. Many city dwellers now store Kim Jangkimchi in modern kimchi refrigerators with precise temperature controls. Traditionally, people begin making kimchi in November and December; women frequently gather in each other’s homes to assist with winter kimchi preparations. The salted beaches are filled with thin strips of radish, parsley, pine nuts, pears, chestnuts, shredded red pepper, manna lichen (Korean: RR: shogi beoseot), garlic, and ginger to make “Baechu kimchi.”

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pionia-milly · 2 years

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Watch "혜리 Vlog | 혜리네 김장하는 날‼ 시골 집밥 스케일 보실래요?" on YouTube

youtube

Korean family kimjang: long winter Korean need vegetables. They dried many vegetables and October do kimjang for long winter like October to March kimchi. KKudgi kimch made with Radish and altars kimchi is small radish and stems too and finally winter kimch make by American call backhoes and Korean cake Baechu. Spring kimchi made other vegetable and summer kimchis are different vegetables. This day refrigerator helps Koreans eating winter kimchi 4 seasons. Do you want to eat kimchi? Join the US Army and come to Korea haha

#Youtube

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myransblog · 2 years

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Generations-old Korean staple kimchi has become a culinary superstar, and it's not hard to understand why. Due to its unique flavor and diverse uses, kimchi has a wide and profound appeal. It can be used as a condiment, ingredient, dip, or side dish on its own and is created with veggies, garlic, ginger, and fish sauce. It has a variety of flavors, including sweet, sour, and spicy.

What Is Kimchi, Exactly?

Although the components of kimchi might vary, they commonly consist of veggies, garlic, ginger, chili peppers, salt, and fish sauce. Originally done to preserve them for the winter, the vegetables are pickled and fermented. The most popular vegetable used in the creation of kimchi is cabbage, but other typical vegetables include carrots, radish, cucumber, and scallions. It's fairly easy to convert kimchi to a vegan dish by utilizing solely plant-based components. There are hundreds of kimchi recipes that differ depending on the place and season in which they are created. Although commercial kimchi is readily accessible and moderately priced, making your own can be fun depending on your preferences. The vegetables must be prepared, but unlike other fermented cuisines, it is generally hands-off (e.g., bread, beer, and kombucha). It will develop its tastes and nutritional characteristics throughout this time. Kimchi is a good food to keep on hand because it is inexpensive, adaptable, and easy to make.

Benefits of Kimchi

In Korean culture, kimchi is typically served with practically every meal, even breakfast. In addition to being consumed as a side dish or an appetizer, kimchi is also a common ingredient in many different meals. One of its most well-liked uses is the classic kimchi stew known as kimchi jjigae. Fried rice, stir-fry dishes, noodles, sandwiches, and even pizza all contain fermented foods.

Variations Seasonally

Before refrigeration, many kinds of kimchi were traditionally created at various periods of the year depending on the availability of different vegetables as well as to take advantage of the hot and cold seasons. Even though this seasonality has been rendered obsolete by modern refrigeration, including kimchi refrigerators specifically created with precise controls to keep different varieties of kimchi at optimal temperatures at various stages of fermentation, Koreans continue to consume kimchi to traditional seasonal preferences.

Winter

The best kimchi varieties were typically only offered throughout the winter. To prepare for the long winter months, numerous varieties of Kim Jung kimchi () were made in the early winter and kept in enormous kimchi pots buried in the ground. Nowadays, a large number of city inhabitants keep Kim Jang kimchi in sophisticated refrigerators with exact temperature controls. By tradition, people start producing kimchi in November and December. To help with the winter kimchi preparations, women usually assemble in each other's houses. [45] "Baechu kimchi" is made by stuffing salted baechu with manna lichen (Korean:; RR: shogi beoseot), garlic, ginger, radish strips, parsley, pine nuts, pears, chestnuts, and pine nuts.

Summer.

summertime produce Yeolmu-kimchi, which is consumed in little portions, is made with you radishes and cucumbers. Both freshly ground dried chili peppers and brined fish or shellfish can be used.

Autumn.

Salted entire Napa cabbage leaves are used to make baechu kimchi, which is then sandwiched between layers of sock, a mixture of stuffing ingredients (literally "inside"). The components in stock () might change based on location and climate. Due to the use of a lot of myeolchijeot or Peugeot, baechu kimchi had a strong salty flavor until the late 1960s.

Spring

After a protracted period of ingesting gimjang kimchi () over the winter, fresh herbs and vegetables were used to produce kimchi. These kinds of kimchi were eaten fresh, not fermented, or kept in storage for a long time.

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