DT Compatibility: ✅ This mod is compatible with Dawntrail.
This mod is a Pose mod, and therefore requires a Posing tool such as Anamnesis or Ktisis to use.
"Kimchi" - Single Issue no. 01
Version: 1.0
Pose by fnquantum
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AI Usage: None
Contributor Information:
Created using Female Miqo'te - expect tweaks needed for other races/genders.
Author's Comments:
[Ingredients]
1 large Cabbage
50g Sea Salt
1l Water
50g Gochugaru
6 Garlic Cloves, minced
3cm length of Ginger, minced
4 Green Onions, chopped
1 small Carrot, julienned
1 small Daikon, julienned
15ml Sugar
15ml Soy Sauce
15ml Rice Vinegar
[Instructions]
<Cabbage>
Remove the outer leaves of the cabbage and cut it into quarters lengthwise.
Cut the quarters into bite-sized pieces.
Place the cabbage in a large bowl and sprinkle it evenly with salt.
Pour the water over the cabbage and toss to combine. Let it sit for about 2 hours, tossing occasionally to ensure even salting.
After 2 hours, rinse the cabbage thoroughly under cold water to remove the excess salt. Drain well.
<Kimchi Paste>
In a large mixing bowl, combine the Gochugaru, minced garlic, minced ginger, chopped green onions, julienned carrot, and julienned daikon.
Add the fish sauce, sugar, soy sauce, and rice vinegar to the mixture.
Stir everything together until it forms a thick paste.
<Mix>
Add the drained cabbage to the bowl with the kimchi paste.
Use your hands (wear gloves to protect from the chili) to thoroughly mix the cabbage with the paste, ensuring each piece is coated.
<Pack>
Pack the kimchi into a clean, airtight jar or container. Press down firmly to remove any air bubbles and ensure the cabbage is submerged in the liquid.
Leave some space at the top of the jar to allow for expansion during fermentation.
<Ferment>
Leave the jar at room temperature for 1-2 days to start the fermentation process. Check the kimchi daily, pressing it down to keep it submerged in the liquid.
After 1-2 days, taste the kimchi. If it has reached your desired level of fermentation, transfer the jar to the refrigerator. If you prefer a stronger flavor, let it ferment for another day or two before refrigerating.
============================================
If you end up using this pose, I'd love to see your shot(s) on Twitter!
Just be sure to use #FNPoses so I can find them!
1 large Cabbage
50g Sea Salt
1l Water
50g Gochugaru
6 Garlic Cloves, minced
3cm length of Ginger, minced
4 Green Onions, chopped
1 small Carrot, julienned
1 small Daikon, julienned
15ml Sugar
15ml Soy Sauce
15ml Rice Vinegar
[Instructions]
<Cabbage>
Remove the outer leaves of the cabbage and cut it into quarters lengthwise.
Cut the quarters into bite-sized pieces.
Place the cabbage in a large bowl and sprinkle it evenly with salt.
Pour the water over the cabbage and toss to combine. Let it sit for about 2 hours, tossing occasionally to ensure even salting.
After 2 hours, rinse the cabbage thoroughly under cold water to remove the excess salt. Drain well.
<Kimchi Paste>
In a large mixing bowl, combine the Gochugaru, minced garlic, minced ginger, chopped green onions, julienned carrot, and julienned daikon.
Add the fish sauce, sugar, soy sauce, and rice vinegar to the mixture.
Stir everything together until it forms a thick paste.
<Mix>
Add the drained cabbage to the bowl with the kimchi paste.
Use your hands (wear gloves to protect from the chili) to thoroughly mix the cabbage with the paste, ensuring each piece is coated.
<Pack>
Pack the kimchi into a clean, airtight jar or container. Press down firmly to remove any air bubbles and ensure the cabbage is submerged in the liquid.
Leave some space at the top of the jar to allow for expansion during fermentation.
<Ferment>
Leave the jar at room temperature for 1-2 days to start the fermentation process. Check the kimchi daily, pressing it down to keep it submerged in the liquid.
After 1-2 days, taste the kimchi. If it has reached your desired level of fermentation, transfer the jar to the refrigerator. If you prefer a stronger flavor, let it ferment for another day or two before refrigerating.
============================================
If you end up using this pose, I'd love to see your shot(s) on Twitter!
Just be sure to use #FNPoses so I can find them!
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