Recipies, Cooking & Preserving Food
Recipies, cooking & preserving food articles written by our Premium Members here on SSC
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This article serves as an illustrated guide to making kimchi in the traditional Korean style. Additional pages to this article include the various kinds of kimchi which can be made other than with Asian cabbage (Korean baechu, also known as wombok, napa or Chinese cabbage in other...
Lemon, lime and native lime fruit tea.
Korean Fruit Tea Preserve
This recipe is a type of sugar preservation method which has been employed for hundreds of years on the Korean peninsula. Any kind of fruit can be used, although in Korea it is most common with citron, kumquat, quince, jujube and...
“I taste fantastic!” one reader jestingly says. “With my tongue!” says another. “I don't anymore” sadly says the reader that survived a terrible bite from a red-bellied black snake a couple of years ago. Yes, you read that right. Red-belly black snake venom can, in some people, have the strange...
LILLY PILLY JELLY !!
Ingredients (method changes based on how much you have )
**Amounts are based on how much fruit / liquid you have after cooking
Lilly Pilly Fruit
White Sugar
Tartaric Acid
Water
Method
1 : Wash fruit well after removing stalks. Barely cover with water and bring to the...
a dressing i use on salads that adds a new twist on flavors, this recipe you can substitute the type of berry or even a fruit or the type /style of mustard. i have even experimented with this without the olive oil as a raspberry dressing for a chicken or turkey sandwich
Raspberry balsamic...
Hey everyone
Just joined not long but have been a home cook for years, I tend to create my own recipes for what ingredients I have on hand and I came up with this one, hope everyone enjoys it as much as I do. I shared a recipe over one of the forums here and someone has asked me to post this...
So, this year I purchased some sugar beet seed to play with a bit. I have an area at our country acreage that I wanted to cultivate this year for weed control to establish an area of native tall grass prairie plants and we decided to broadcast the seed at one end of this section. This is...
As kids, most of us ate and loved jelly. As adults, most of us still love the stuff, but we tend to start looking at it as a junk food treat because, let's be real, most jelly on the market is nothing but sugar, gelatin (gelatine), colour, and flavouring. Sometime we'll kid ourselves that we're...
Now this might seem like a strange combination of cuisines, but Koreans have taken Vietnamese rice-paper wraps and made it their own. Traditional Korean wrap cuisine, known as Bo Ssam, uses vegetable leaves like cabbage, lettuce, seaweed and perilla leaf for wrapping, with fillings chosen at the...
After reading a comment from someone struggling to keep their mint plants alive, I felt like asking, what amazing thing is happening that makes mint die? I've never had it happen, I've even TRIED to make it happen and failed. Mint completely taking over the yard however, been there done that...
Ever since I moved to Australia there is this one sauce I can't find anywhere - and no, garlic aioli does not taste the same. So I asked my mom, "I remember you made us garlic sauce when I was a kid... could you share your recipe with me".
This recipe is made for garlic lovers such as myself...