/ck/ - Food & Cooking

>>14299876
We're sorry OP :(

>>14299876
Maybe next time do better research on your recipes, especially ones that aren't completely dependent on watching an entire youtube video for.
Don't blame /ck/ for your fucking stupidity, this thread and your last one were proof that you're just retarded OP.

>>14299964
Now I'm gonna have to put a load more carrots and cabbage in to cut the saltiness.

>>14299980
Lmao you're welcome nigger

I'd like to take the opportunity to hijack this thread and ask why the fuck does every mundane source on fermenting veggies INSIST on using kosher, sea or non iodized salt, when regular iodized table salt does the job absolutely fine.
It's incredibly retarded and kept me from making my own kraut for actually quite some time. The taste is the same, ph is the same, the salt is cheaper and just as effective at drawing out the water as the jewish natrium every shitty websites insist that you MUST use. And of course, the trace amounts of iodine in table salt do absolutely JACK SHIT to impede fermentation.
And yet every website, book or tuber will say that regular table salt is the devil incarnate and will shill for jewish natrium or that pink sissy shit with trace minerals that have absolutely no effect other than the novelty of color.
It's mind boggling and more than a little infuriating.
If you're reading this: Yes, you can make sauerkraut with the regular salt you put on your fries. Yes, it will taste absolutely delicious. No, it will not halt fermentation (see Müller et al., 2018, food microbiology magazine), escape the jar and rape your ear cannals while you sob softly on a corner. DO NOT BELIEVE BIG SALT'S LIES!!!!

hey asshole. did you read the recipe. The 9 tbsp of salt is used to dry brine the cabbage, then its washed off.

https://www.maangchi.com/recipe/chaesik-kimchi

>>14299876
>listening to /ck/ for cooking advice

>>14300054
>hey asshole. did you read the recipe.
I actually didn't.

>>14300054
lmao OP BTFO

>>14300054
>>14300064
Fuck you OP and get the fuck OFF MY BOOOOARD
GOD FUCKING DAAAAAAAMN

>>14299876
>asshole promoting his videos
FUCK OFF!

>>14300043
>I'd like to take the opportunity to hijack this thread and ask why the fuck does every mundane source on fermenting veggies INSIST on using kosher, sea or non iodized salt, when regular iodized table salt does the job absolutely fine.
kitchen lore or superstitions

they've made studies on the effects of iodized salt on fermentation and found no difference, not even in the microbial diversity.

you're a literal brainlet, all that salt was for softening up the cabbage and gets washed off

>>14300054


>>14300054
It took multiple threads to get to this point.

>>14299999
>>14299999
>>14299999
>>14299999
Dig its!!!

>>14300190
So what... I just added a huge carrot, will wait for it to soften and then will add another napa. It'll be fine. It's not like it's unbearably salty, it's just too salty, but even as is I could use as an ingredient on cooking.

Stumbling down is a good opportunity to get back up and not stumble down again if you learn what you did wrong.

It's just that a lot of replies were like "you need a lot of salt to keep bad bacteria from growing".

MAANGCHI IS THE BEST FILTER OF ALL AND KIMCHI IS HER PROPHET

Seriously op, fuck you.

>>14299999
Man I ain't never seen quint 9s before. Well done, faggot

>>14300043
I think it's because iodized salts usually have anti caking agents which makes things cloudy. That's what they say anyways. Though kosher salts can as well. If you don't mind the cloudiness then I don't see why not.

Just add water, shake it up and pour off the excess water. Salt goes with the water

>>14300915
what about the flavor? should I do another paste?

>>14300560
Some people say that the iodine slightly discolors things.
This is more of an issue in canning.

Will you die? No.
Might there be barely perceptible taste variations? Yes, but you probably won't notice.
It might look odd. This would be multiplied if canned; probably won't notice if fresh.

My other understanding is that large grain salt is often used in kimchi because it dissolves slower, and when it is being rubbed into the vegetables, it roughens the surfaces to hasten the seasoning penetrating and allowing the fermenting microorganisms to get inside better.
I could be wrong, but that's my understanding.

And add some damn radish. Kimchi needs radish and chunks of carrot.

>>14300043
>I'd like to take the opportunity to hijack this thread and ask why the fuck does every mundane source on fermenting veggies INSIST on using kosher, sea or non iodized salt, when regular iodized table salt does the job absolutely fine.

1. American table salt has iodine, sugar and anti caking agent.

2. Sea salt taste better than pure sodium chloride.

3. If you can't taste iodine in salt, you're a tastelet.

>>14300043
>The taste is the same
Found the tastelet.
Iodine is also used as an antiseptic and since in fermentation you're trying to grow microorganisms, using something that prevents the growth of microorganisms is kind of self-defeating.
There's no point in using iodized table salt for anything. Ever. I don't buy it.

>>14300064
retarded ass OP wasting my time YET AGAIN
I TOLD you in the LAST thread that I FOLLOWED HER RECIPE and it was GOOD KIMCHI

STUPID

>>14300278
go be a faggot somewhere else. you were in sped as a kid, right?

>>14301054
>2. Sea salt taste better than pure sodium chloride.
all salt tastes the same.

>>14299876
Did you even watch your own video? He heavily presalts his cabbage to draw off excess moisture, before adding the paste(which does have a decent amount of salt considering the additional fish sauce, which he mentions in his video).

You're either a troll or literally borderline retarded.

>>14299999
Absolutely positively blasted the fuck out.

>>14299876
You are a little idiot that's why the recipes always say salt to taste

>>14301084
>There was no clear influence of iodized salt on microbial populations.
>Stable fermentations were achieved using iodized as well as non-iodized salt.
>The fermentation process did not affect iodine concentration.

https://www.sciencedirect.com/science/article/abs/pii/S0740002018300121

>>14301143
Just because you're a tastelet doesn't mean everyone is a tastelet.

>>14301165
they've done blind tests on it.

when the salt is dissolved in water and the same salinity level is present in the samples, no one can tell the difference.

who knew that after the pseudo-profession of sommelier, we would get another group of spergs who claim to taste things that don't really exist.

>>14301184
>when the salt is dissolved in water
No one drinks salt water, not relevant.

>who knew that after the pseudo-profession of sommelier, we would get another group of spergs who claim to taste things that don't really exist.
Confirmed tastelet. Sure, scores for wine are usually bullshit but tasting notes are very useful and legit. People that laugh about a wine having "leathery notes" or "vanilla" and say wine taste wine are truly truly tastelets.

>>14301161
My point still stands: why use salt with an additive in anything, ever, if you could just use plain salt?
If you can't taste the iodine in iodized salt I'm surprised you even bother to cook at all.

>>14301184
"They" who did blind tests with whom? A bunch of college students quizzed some poorfags and immigrants whose time was worth the $20 they were offering to come sip salt water?
"Taste things that don't really exist" yeah ok cope kid, I would pity your taste but there's not any to be pitied.

>>14301215
>No one drinks salt water, not relevant.
Sure, but the only way to prove a salt "tastes different" is to dissolve it, because salts vary in crystal sizes and so on. If you're eating something made with sea salt, you'll likely find some crunch in it, thus telling you that is not refined salt.

>>14301219
You're moving the goalpost, now.

Firstly, you said iodine "prevents the growth of microorganisms", which is completely untrue, but a widely repeated kitchen lore.

Now you want me to justify using salt with additives which were put there for health reasons.

Anyway, you can use whatever salt you want.

>>14301239
Texture impacts the flavour a salt a lot, that's true. How the experiment is designed, and who is let to taste will influence it a lot. Idoine vs no iodine should be the easiest to detect.

>>14301184
>sommelier
They proved that they can’t tell the difference between cheap and expensive wines, but in order to become a sommelier you have to be given random glasses of wine and be able to accurately guess the kind, region, and year, so there must be something to it

>>14301250
Iodine is literally used in the medical field to stop the growth of microorganisms. It DOES do this. The concentration of it in your table salt might not be enough to noticeably affect fermentation in the one study you've read in your entire life, but that's like adding chlorine to your ferment in small quantities because it won't ruin it. Why bother?

This is not what "moving goalposts" means, I made the same exact point in my first post. Iodine is lethal to microorganisms. There's no point in using it when there is regular salt. The "health reasons" for which iodine is added to salt is to solve people's shitty fucking diets. I wish the government would let people die of their poor choices instead of fostering brainlets like you with fluoridated water and iodized salt.

>>14301255
I don't think you understand what it is you've read. A well trained sommelier can pick out characteristics of varietal, terroir including weather, age, and process, and these can conspire to clue them into the producer and region based on what they know.

There are exceptionally crafted wines which are affordable, and there are expensive wines from well-known vintners that are not up to par due to vintage variances or simply due to being consumed too young. But sommeliers do not lick the price tag.

>>14301327
>Iodine is lethal to microorganisms.
Yes, but not to the ones in lacto-fermentation, which was you original point.

>>14301084
Iodine is added to american salt because it's an essential micronutrient and once upon a time many poor Americans lacked it in their diet and suffered from the deficiency. I ferment vegetables l the time, not only do i use iodized table salt, i use tap water too. And it always comes out just fine.

>>14299999
Those quints, my sides

>>14301387
It's not even an American-exclusive thing. Most countries around the world iodize their table salt to reduce the occurrence of thyroid issues and other iodine-deficiency related problems because of the lack of seafood in the diet of their landlocked populations. Entirely landlocked countries like Switzerland have found that their populations require relatively higher concentrations of iodine in their salt.

>>14299876
that guy died though OP

>>14299876
Salt brings out the flavor bro

>>14301387
No shit, I already said something about it.

>>14301366
The very article you quoted earlier even says that there WAS a negative effect on fermentations without starter cultures; it was deemed "statistically not significant" but the article later posited that it should be further researched.

It is pointless to use iodized salt in general. It can only be detrimental to flavor and to fermentation, never beneficial as compared to sea salt or kosher salt. If you would not subsist on cheesy potatoes, you would never need the supplement. This is not the dark ages anymore: you can get fish, dairy, and grains wherever you are in the world and eat the nutrients you need.

>>14301469
Look at this asshole lmao somebody get him some iodine his brain is turning to mush

>>14301469
>it was deemed "statistically not significant"
End of discussion.

>>14301469
>Thus, there is no basis for the popular held belief that the use of iodized salt inhibits the growth of the bacteria important for the sauerkraut fermentation.

>>14301469
>It is pointless to use iodized salt in general.
Then don't use it.

Why are you persistently trying to change other people's habits when no one is doing that to you?

>>14301522
Speak for yourself. I want him to use iodized salt, and I will use any means neccesary to impose my will

Let’s get back on task and shit on OP for creating, at a minimum, two separate threads about a stupid question because he’s too dumb/lazy to actually read the whole recipe.

>>14300054

lol

my dumbass bought fermented red pepper paste in a tub instead of red pepper flakes

can I still make kimchi with it?

>>14300043
>escape the jar and rape your ear cannals while you sob softly on a corner
Sad.

>>14300064
come on man

>>14301652
it might work, wouldn't taste the same at all though
but you can make a lot of other good stuff with it. stir fries, stews, sauces, etc

>>14301143
>all salt tastes the same.
not true at all.

>>14302893
See >>14301184

And also this https://www.youtube.com/watch?v=XGCY9Cpia_A

>>14299999

>>14302893
Salt is salt. Idiots.

>>14302932
I bet you think all wine taste the same too.

>>14302943
no u

>>14302893
>>14302932
>>14302943
>>14302948

the texture of salt can effect how salty something might be perceived, e.g. some finishing sea salt sprinkled on top of a cooked steak. But if you're seasoning in a dish where the salt is dissolved and incorporated, there is no difference besides the pure volume of salt. The same volume of iodized vs. kosher salt weigh VERY different amounts due to how much smaller the iodized particulates are.

Other finishing salts, those with actual flavorings, impurities, or other residues in them, can have potentially differing tastes. But these are not often used and when people say SALT IS SALT they mean industrial varieties of kosher, sea salt, or table salt.

tl;dr stop arguing in bad faith you salty shitheels

>>14302952
NaCl

>>14302952
Salt is sodium chloride.

Sodium chloride tastes like sodium chloride.

Even specialty salts like celery salt or garlic salt are still sodium chloride + a flavoring.

The salt ITSELF tastes the same regardless of what's been ADDED to it.

>>14302965
>NaCl
and other impurities or compounds integrated into some types of finishing salts which can impact flavor and aroma.

So no, salt is not necessarily salt, but it usually is.

>>14302973
this is just too pedantic. Really? My bottle of peat scotch whisky tastes the same as a bottle not using peat? Because they're chemically the same? Basic chemistry anon, yes the the literal NaCl molecules taste like NaCl, BUT there are other things in the mixture which can effect the flavors, and these are considered to be an integral part of the "salt"

This is a conflict between the literal scientific definition of salt which is just NaCl, vs the culinary usage which has all kinds of flavoring and finishing salts. So yes, you're right, NaCl tastes like sodium chloride, but it is often presented with other things.

>>14302973
Wrong. Salt is a kind of chemical composition. Sodium chloride is one salt, there are many other kinds of salt. You have everything from potassium chloride to cocaine hydrochloride.

To support my argument >>14302991

>>14302973
for reference from the salt wikipedia page

>Unrefined sea salt contains small amounts of magnesium and calcium halides and sulfates, traces of algal products, salt-resistant bacteria and sediment particles. The calcium and magnesium salts confer a faintly bitter overtone

>>14302991
>So no, salt is not necessarily salt, but it usually is.

>>14301084
been proven not to do any of that and it helps you not get thyroid diseases
amazing

>>14302973
uh dude? its SALT.
salt is the product name as well as the name of the compound. other things are added to the sodium chloride to make it the product they want. this isnt a laboratory, its a food stuff in a kitchen. iodine or other minerals can be present and the product would still be called "salt", Jimbo. You think youre fucking smarter than the cash register. fuck off.

>>14303013
meaning the types of salts you buy at the store are PROBABLY just NaCl, but otherwise might contain other impurities which can impact the overall flavor of the salts.

Sorry I wasn't more clear.

>>14299876
>I was going to put 2
Is this a regional thing?
Saying "I put two tablespoons of salt" instead of "I put in two..."?
It's something I've noticed some people, actual native English speakers, doing but I don't understand why.

> Asked 4chan for advice

>>14303065
this time 4chan gave him actual advice and he DIDN'T READ LOL

>>14302991
>there are other things in the mixture which can effect the flavors
While other additives may have different tastes, the salt itself still tastes like salt.

>>14302999
>Salt is a kind of chemical composition.
Correct, but sodium chloride makes up the bulk of that which is known as 'salt'

>>14303010
>The calcium and magnesium salts confer a faintly bitter overtone
Read my above comment.

>>14303050
English is not my native language.

I never actually studied it, and it may show haha. I need to get a grammar book.

>>14299999
based

>>14303110
>sodium chloride makes up the bulk of that which is known as salt

and tomato makes up most of what is known as "ketchup", this logic doesn't make any sense to me anon.

>>14301143
If it's pure NaCl then yes, obviously.
But a lot of the salts for sale are not pure NaCl at all, and they do taste different from one another.
Same as water, really. And for much the same reason; trace minerals and elements.

Using different salts can be noticeable when you're eating a boiled egg or a tomato and putting salt on that. Not so much if you're salting your stew.

>>14301327
chlorine stops microorganisms too. What is in salt is sodium (or potassium) iodide and bears the same relationship to iodine that salt does to chlorine.

>>14303179
the reason why salt works as a preservative is because it creates a hypertonic environment; meaning that any bacterial cell nearby will rupture due to water wanting to go to the drier area.

>>14303195
>water wanting to go to the drier area
>what is Osmosis

>>14303199
yes, I was literally explaining osmosis.
good job!

>>14303029
iodide is a salt! In a jar all alone it could be called salt.

>>14303200
osmosis is water wanting to go to the drier area

>>14303211
are you quoting me?
because I did say that!

>>14301215
> nobody drinks salt water
The fine manufacturers of Gatorade and similar rehydration drinks would disagree.
Yeah, they sweeten it. But they put salt in, too.

>>14303215
it's about the salt. not because of "drier areas"

>>14303220
yes I'm using layman's terms to describe the effect of negative osmotic pressure on fucking bacterial cells, drier meaning LESS WET meaning there is MORE solute in this case, wetter meaning the literal presence of solvent like water or cytoplasm.

>>14303226
no

>>14299876
it would be based of quantity anyway you fucking retard.

>>14303231
K

>>14303234
:DDDDDD

Oh yeah, I remember that thread....

Sorry it didn't work out. I hope you didn't make a huge batch. Listen, here's a little rule of thumb that grandma should have passed onto you: YOU CAN ALWAYS ADD MORE LATER.

Try again and report back.

>>14299876
for me, it's the mcchicken

>>14303277
good and underrated post

GOOD NEWS, FELLAS

The carrot I added yesterday took care of the saltiness. Now I'll relax and wait for the fermentation to continue.

>>14300064
Kudos on you for admitting it, but still, wtf OP

>>14299876
Just buy kimchi at a korean grocer.
Kimchi is one of the few foods where buying it will be better than making it at home, no matter how long you do it.
t. Korean

>>14303354
There are no Koreans where I live, let alone a Korean market.

>>14303361
Like you'd even actually know, you're so fucking stupid you can't even read a recipe, now you're expecting us to believe you know how to look shit up properly? Get fucked you dumb retard.

>>14300064
Stupid frog!

ㅋㅋㅋㅋㅋㅋ아 ㅂㅅ새끼 그 스레트 읽으면서도 ㅈㄴ 웃었는데 고맙다 이번에도 니 덕에 즐거운 하루가 되네~ 짝퉁 김치 많이 처먹어 브로
>>14303354
eh korean grocery store kimchi is alright and much better than it used to be around 5 years ago but nothing beats real homemade shit. although i know youre talking about op's retarded skills rather than someone who knows how to 김장

comfy big batch kimchi making https://www.youtube.com/watch?v=5qntqegTB0k

>>14299999
Witnessed

>>14302973
I use sodium chlorate its more visually appealing

>>14299876
>has the ability to just google the recipe and watch it on youtube
>lol! I'm gonna ask for advice to those guys who make cum filled brownies and give them at parties and meetings
>behold! you fucked up!
>nooooo! how could this happen?
seriously, I don't know what the fuck you were expecting.

>>14300043
>Kosher salt
Yeah it's wierd the jews infiltrated sodium chloride this much in the US, I can't even buy kosher salt anywhere in my city
>>14301054
>Sugar in salt
Burgers are truly disgusting

I do like my pink himalaya salt though, just the novelty of the pinkness is worth it for my, I'm not short on money and the main use i have for salt is eating eat out of my hand when i feel like it. You can actually taste the difference this way too, wouldn't make an entire pot of brine with himalaya salt though