Thanks for this! Cardamom is one of my favorites because that’s what makes Swedish pancakes so good! Just remember… a little goes a long damn way!
My grandmothers pancake recipe, just add about a teaspoon or two of cardamom.
1 Qt. Buttermilk
2 TBS Baking Soda
1 TBS Salt
4 Cups Flour
2 TBS Baking Powder
1 Pkg Dry Yeast
1/4 C. Oil
6 Eggs
Put 1 quart buttermilk in large bowl and add 2 TBS Baking SODA and 1 TBS Salt.
Mix 4 cups of flour with 2 TBS Baking POWDER, stir this mixture into the buttermilk.
Add one package of dry yeast, 1/4 cup oil. Mix.
Whip 6 eggs till foamy, fold in mixture. Do not use electric mixer, use mixer tine by hand.
Pour batter into large pitcher or bowl. Cover with foil and let sit overnight.
The next morning put a cup of milk in the pitcher to thin the batter.
Heat pan until hot. Add 3 TBS or so of oil, when water droplets sizzle in the pan it’s ready. Cook pancakes in 2s or 3s. When the tops are covered in steam-holes then it’s ready to flip. 2 to 3 minutes or so.
Lasts 10 days to 2 weeks in fridge. Yeast will turn black over time, this is normal. Stir batter before use.
While that sounds delicious it has nothing to do with Sweden. We dont have buttermilk and I’ve never heard anyone putting cardemom into pancakes. Or yeast.
We just use milk, egg, flour and salt. Whisky together and fry in butter, makes thin and crispy pancakes.
Not to look a gift horse in the mouth, but this would probably be great as a PDF or other vector image. Its pretty pixelated on my end, but still legible. Thx for the resource!
Thank you so much! As someone with oral allergy syndrome, I can’t have some spices and it really makes dishes bland. I’m looking forward to trying these!
I’m not really putting measurements on here but I’d say you want to cook minimum a pound of beans.
-Soak red kidney beans overnight
-Sautee onions, garlic, celery in a 4 quart pot
-Pour in beans and cover with water
-Throw in 2-3 bay leaves
-Add meats (if you want them to be tender)
-Salt/pepper to taste
-cayenne pepper, solely based off of your heat tolerance
-mix
-Bring to broil reduce heat
-Cook at least 8 hours on medium low heat
-Stir occasionally
-beans should be a viscous, not runny/watery and not incredibly thick. Add water as needed to thin out beans.
-Serve with white rice
-Garish with Italian parsley and/or chopped green onions
-if you didn’t Add meats in the beginning, serve with your choice of smoked sausage, bone in pork chop, Andouille, or boudin on the side and/or French bread with butter
-Top beans and rice with your favorite hot sauce (typically louisiana hot, Tabasco, or crystal)
This is your basic no frills red beans that tastes delish.
I’ve made kimchi before, but under the supervision of my mom. So I’m not exactly an expert.
To me it looks like your kimchi is too watery. After looking at the recipe I think I may know why. This is a vegan recipe, traditional kimchi not only has fish sauce, but it also has quite a bit of fermented shrimp brine.
It doesn’t look like the recipe you linked has enough salt in the actual spice mix, traditional kimchi gets this from the shrimp. If you don’t have enough salt, the marinade won’t fully saturate the cabbage.
If you are trying to do a traditional vegan recipe I would suggest just doing This but substituting salt for the shrimp, and something like tamari or something with umami for the fish sauce.
I actually don’t know if I would use that recipe, it seems low on both sugar and salt for preservation.
You could also add some some extra veggies to help reduce overall moisture and kick the flavor up. Some recipes use Korean Pear or julienne carrots in place or reduction of sugar - both work great. Throw some thinly sliced Korean Radish in there for a little bit of bite, and you get that Kkakdugi bit when it’s done. Lots of options.
My mom always made a rice porridge with a ground up Korean pear in it for the sugar in her starter. Makes the paste really thick and sticky so it coats really well. I think it also gives the kimchi a bit of a kick, but I think my family likes stronger fermentation than most people.
For fermentation in general, let me give you a few tips that may be tripping you up:
Don’t wash ANYTHING in chlorinated water before going in the jar.
The salt type and granule size is very important.
Always calculate salt by total weight of the liquid + contents going in the jar
NEVER add chlorinated water to the vessel. NEVER EVER EVER
Some tips for Kimchi specifically:
Smash the garlic and let it sit for a few minutes before chopping or adding
Get the finest granule of pepper “flakes”. Not the large flake kind meant for soups or stews. You want powder, practically. Deep red, and about the grain of table salt at max.
Mix your salt, sugar, pepper flakes, garlic and onion FIRST before adding them to your cabbage. A little bit of soy sauce or spring water for moisture. Let the mixture sit a good 30m to bloom before rubbing into the cabbage.
RUB THAT MIX ALLLLLL OVER EVERRRRRYTHING. When I say everything, that means every little nook and cranny of the cabbage. Squeeze the cabbage a bit while doing so to help release some moisture into the marinade.
Get a muddler to help smash and bruise the cabbage as it’s going into your jar. You really want it packed tight, and smashing it as you go releases even more moisture into the mix, so by the time you’ve filled the jar, you should have enough volume to mostly cover the top
Get some weights for the top to make sure the last bits added are submerged.
With kimchi, I used very little water (only the amount the recipe suggests). The veggies I use( Chinese cabbage) contains a lot of water naturally and my batch always overflows once fermentation happens.
You should search around, but depending on what your tap water contains you may be able to just use counter top filtered water if you let it stand for awhile. Bottle spring water is a safe bet though, and should have extra minerals in there to give a bit of a kick to the taste. Just like bread fermentation, it’s all about the water source.
Yeap, most people are gonna be fine with regular chlorinated tap water as long as they let us sit for a while. People having problems with their starters because of tap water is due to their municipality using chloramine instead of chlorine. It’s not as volatile as chlorine, so it can stick around in unaerated water for days.
It’s really not too bad. You just need to get all the ingredients together and follow the steps. Cucumber kimchi is my favorite and pretty easy to make.
We tend to skip on the 3-day pickled pork journey in favor of a much easier kielbasa or andouille sausage. You might be able to try vegetarian sausages, but I don’t know how well they’ll hold up to the 2 hour cook time.
We use a ghost pepper hot sauce for a nice kick, but halve the amount to a 1/2 teaspoon to keep things reasonable.
It’s spicy, savory, and “earthy” with the green peppers, celery, and bay leaves.
The rice recipe he gives is my go to for rice in general, too. I really like fluffy, non-sticky result of using basmati for it.
An instant pot isn’t useful here. If you cook it in an instant pot, the liquid used to cook the beans won’t thicken up at all. It’s one of those things where the liquid both has to reduce, and the starches etc. in the beans have to be extracted to thicken the remaining liquid. This just takes time. Same with extracting some of the flavors from the sausages, etc.
My personal opinion is to roughly quadruple the amount of the spices/herbs used (except the onion); I find truly authentic recipes to have a little less punch than I prefer.
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