I have make a kraut that had all the kimchi ingredients but shredded up. Was much easier to use as a condiment/topping.
I smoke the pork shoulder for 6 hours then put it in a crock pot with a few cups of a broth I make with beef stock, miso, and yeast extract till the shoulder bone can slide out.
I eats it slowly through the year till next summer when I grow more cabbage again.
Kraut kraut
I like it on sausages/bratwursts and in some wraps. I don't go through it super fast but like, I grow cabbage once a year. I put it into smaller jars once it's done fermenting and keep it in the fridge. They can last years if kept properly.
The one on the right has onion, banana peppers, jalapeno peppers, fermented garlic, dill seed, black pepper, mustard powder, cumin powder, and some of the beer mustard
It's like, if the goal is the collapse of America, he's probably the best bet yeah? If shit collapses he'll probably get executed anyway by his own base of psychopaths.
I have plex and emby servers I run off my PC and it's has everything I have pirated and I can just scroll through it on my TV app. You still have to have is downloaded but otherwise it's pretty similar. I try to torrent a bunch of shoes and movies in big chunks then I have a bunch of media to go through for a while.
Seriously though can you believe this? Dang kids these days are so spoiled. I had to just eat regular scented glue when I was a kid. I'm going to the store right now just to buy ever pack they have. Zoomers don't deserve this luxury.
https://pubmed.ncbi.nlm.nih.gov/8882373/
"Fermentation increased potassium (11.6 percent), soluble fiber (18.9 percent), and some amino acids but decreased fatty acids (linoleic: 13.5 percent; linolenic: 19.9 percent), soluble sugar (75.2 percent) and vitamin (riboflavin: 41.0 percent; niacin: 24.5 percent) contents in common beans."
I ferment mine with a 2% salt brine like you would a sauerkraut or pickle. I have never had any gas or bloating from them.
