#kochu recipe

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জীবনে প্রথমবার আমাদের বাড়িতে এত বড় গোড়া কচু রান্না করলাম Giant Arum Ro...

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VILLAGE FOOD Bengali Kocho Shak Ghati Recipe Jackfruit Seeds Bitter Gour...

[kimyoonmiauthor]

The worst recipe for Kimchi I've ever seen.

So I'm a food nerd, if the love of Anthropology of food isn't self-evident enough in the 50 page doc on the history of food and food Anthropology based on Subsistence. lol

And I'm a super food nerd when it comes to kimchi. I've tried almost all the varieties of vegetables one can kimchi and learned their mush points. And this, by far is one of the worst recipes of kimchi I've ever, ever read. And being a food nerd, I'll break it down for you.

Don't worry, it's not made by a Korean--it's made by someone white, but I am Korean. And before someone chases me down, "You're an adoptee" I grew up in Korea for the first 5 years and have been tracking down Eomma's kimchi recipe after I semi-remembered the flavor. TT Covid stopped me from going overseas to test it out.

I know when you think of kimchi, you most likely think of the spicy cabbage variety, but I'll inform you that I've made a lot of types of kimchi. I made the Dae Jang Geum Kimchi after a lot of research and digging around. I made kimchi in plastic that never turned out well. I've taken out ingredients and put them back in. I've made kimchi out of different vegetables, and I famously got cited by my own city for making Eomma's kimchi, which BTW, has raw clams and mussels in it.

I've made monk Kimchi too, and gave those tips off to Maangchi.

I'm like kimchi geek over here. I can tell you all different facets of kimchi. Maybe because I tend to hyper focus on things, and I definitely hyperfocused on kimchi.

So I definitely can say the above is not kimchi.

Let's define Kimchi:

Kimchi is an aerobic lacto-fermetation process that is usually balanced with a protein in order to preserve mainly vegetables/vegetation, but sometimes seafood or other seafood matter.

Why is this not a kimchi?

1 Chinese cabbage

3 garlic cloves, crushed

2.5cm/1in piece ginger, grated

2 tbsp fish sauce (optional)

2 tbsp sriracha chilli sauce or chilli paste (see below)

1 tbsp golden caster sugar

3 tbsp rice vinegar

8 radishes, coarsely grated

2 carrots, cut into matchsticks or coarsely grated

4 spring onions, finely shredded

Chinese cabbage is not the same as napa. Chinese cabbage is longer than napa. Does it look similar, yes. Have I attempted to make kimchi out of it yes. Did it have the same properties? No.

But forgive the white person for not knowing that. Chinese cabbage has more water content than your average large head of Napa.

3 Garlic cloves is laughable. It won't preserve for a year like kimchi is supposed to.

1 thumb of ginger? No. No. No. That's not enough.

The fish sauce is not optional. You need that to even out the lactobacilli. If you're not going to use fish sauce, then up the protein content with barley. I really do swear after messing up kimchi on purpose the fish sauce does have a FUNCTION not just a taste.

BTW, more than fish sauce goes into kimchi, though. Usually depending on the region you might get shrimp paste, mussels, clams, crab, octopus, squid, oysters. These pretty much ceviche in the liquid over time.

My favorite is Eomma's recipe with katuggi. ^^;; But I suppose that would anger both my parents. Hers I'm fairly sure had mussels, clams and maybe crab? And yellow corvina fish sauce.

Anyway... Sriracha is made up of red jalapenos, which do not belong in kimchi. Kochu is special. BTW, this already has sugar in it. Kochu is designed to stain on purpose. See the slurry portion below.

golden caster sugar isn't something that came about until industrialization.

rice vinegar is a totally different process of fermentation than kimchi. It won't render the same results.

European radishes don't belong in kimchi. Have I tried it? Yes. Did I regret it? 100%. TT There isn't really a substitute for Mu. Daikon is a distant second. European radishes are when you're dying in a desert and there is a gun to your head to make the kimchi with them and you have no other choice. Get this: Koreans who moved to Brazil, rather cut out the radish component completely, use European cabbages than use European radish. It's just nasty to bite into as a kimchi. Mu has less water content and is far denser than your average daikon and definitely over European radish. I'd choose watermelon radish over European radishes. (Have I made that into kimchi? Yes.)

Carrots do sometimes go into kimchi, but I don't think that's why it's there. This is more a Jeolla thing though.

You're not supposed to shred green onion for any dish I know... and I'm thinking of things like pajeon and green onion soup. Where is the slurry? ALL Korean Kimchi has a slurry, if it has sweet rice flour, whole wheat flour or Barley flour. It has to have a slurry. The slurry has a function. It's there to make sure the ingredients distribute evenly.

Lactobacilli aren't going to act in ONE day. This brings the health benefits of kimchi.

The food science:

Since the majority of Korean fermentation lives on the wild side and likes things like air and sun, often the "weird" ingredients in kimchi that foreigners hate are there to MAKE SURE YOU DON'T DIE when you eat it. Stop trying to cut it out without understanding its function.

Got it? Now stop doing this crap and actually understand the food science of things like the anti-bacterial properties of garlic. How lacto fermentation is good for you, so you don't leave it out for only one day.

Koreans boast their heads off about the health benefits of kimchi as passed down from our ancestors for thousands of years. Why mess with a good thing without understanding why our ancestors made it that way?

[nscookingvlog]

Village style a Kochushak Recipe | Bengali Kocho Shak Recipe

recipe, Nscookingvlog, Curry, Bangladeshi food, bengali food, bengali recipe, কচু শাক রান্না, কচু শাক রেসিপি, কচু শাক রান্নার রেসিপি, kochu shak recipe, kochu shak ranna recipe, kochu shak ranna, kochu shak recipe bengali, kochu shak ranna kora, কচু শাকের রেসিপি, কচুর শাক রেসিপি, কচুর শাকের রেসিপি, কচু শাক চিংড়ি রেসিপি, কচু শাক ভাজি রেসিপি

https://www.youtube.com/live/cHx6hraU4gI

[kolar-bora1]

Authentic Bengali Man Kochu Recipe: Step-by-Step Guide to Make Mouthwate...

[papiyaskitchen]

ইন্দুবালা ভাতের হোটেল বিখ্যাত পদ কচুবাটা রেসিপি || Kacha Kochu Bata Recipe | How to prepare raw taro root in village style

[rana1989]

Kochu Chingri  a unique delectable Bengali dish

Author: Rana Sharma.

Hello everyone,                          A warm welcome to all of you in the world smallest blog  name "FOOD FOOD JUNCTION", hope you are doing well .  Today i am very much excited to share the recipe of "Kochu Chingri  a unique delectable Bengali dish". So lets begin our journey.  Taro plant (kochu) with prawns (chingri), known as "Kochu Chingri" in Bengali food, offers a particular and heavenly taste that consolidates the kinds of taro leaves with the flavorful nature of prawns. The flavor of Kochu Chingri can be portrayed as follows: Hearty: Taro leaves (kochu saag) have a natural and marginally dull flavor. This heartiness coordinates well with the fish taste of the prawns. Umami: The prawns give major areas of strength for a taste, which is exquisite and adds profundity to the dish. Marginally Vile: Taro leaves have a characteristic foulness that can add to the general surface of the dish. This foulness can be charming and one of a kind, particularly when offset with different flavors. Impactful and Zesty: The utilization of mustard oil, mustard seeds, and green chilies in Bengali food bestows a sharp and hot kick to the dish, which adds a layer of intricacy to the general taste.

[riverkwailifestyle]

চিংড়ি মাছ দিয়ে কচু শাক রান্না | Bengali famous Chingri Kochu Shak recipe...#HTML

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Making traditional Kochu bata with an interesting twist... #248

Making traditional Kochu bata with an interesting twist Kochu or Taro is a plant whose every part can be used to make versatile dishes. Kochu bata is a prepared using the root of the plant. #indianfood #vegetarian #vegan #quickrecipe

Kochu Bata Kochu (in Bengali) or Taro (in English) is a plant whose every part can be used to make drastically different tasting dishes. Kochu bata is a prepared using the root of the plant. Kochu bata is a traditional dish in Bengali household, this cannot be found in restaurants. I guess most of the Bengalis have either tried or at least heard of this dish. However in other parts of India and…

[nianscookingdiary]

নারিকেল ও চিংড়ি দিয়ে কচু শাক রান্না | Kochu Shak Recipe With Shrimp Coco...

[soumitapatra-blog]

Bengali Koraishutir Kochuri | Motorshutir Kochuri | Matar Kachori | Peas Kochuri

Koraishutir Kochuri or Matarshutir Kochuri is fried bread stuffed with peas with some other flavour. Koraishuti means peas and Kochuri means fried bread. Koraishutir Kochuri is a Bengali delicacy. It is a one the most favorite item during winter when peas are abundant in market. Instead of plain luchi we prefer koraishutir kochuri then.

[bengali-food-tales]

" Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious. ' ~ Ruth Reichl ~ . That's what Homemade Food is all about. The strongest connection of love & respect between the home cook / chef bridges all the gap of the family members whom s/he cooks for. Thus, simplicity will always be the trademark of homecooked food. Hence, undeniably, Homemade Food is a Brand in itself 🥰 Today's, Homemade Lunch for Sunday was full of flavours of my favourite recipes which my family members relished from the core of their heart and that's what the homechefs long to cherish. Today I had the pleasure of cooking 1. Doi Chicken in Bengali style made of yogurt and fresh Amul cream along with other regular spices . 2. Daal ( prepared with a combination of Masoor & Urad daal). Spices used for this unique flavoursome daal are dry red chilies, fennel seeds, garlic paste and asafoetida. Salt and sugar added to taste. 3. Fish Munia , another variation of fish fry. Made of Bhetki fish marinated in lemon juice, salt, pepper, ginger, garlic and corriender leaves paste. Dipped in a smooth batter made of all purpose flour, cornflour, egg, ginger & garlic paste, corriendar powder and salt. Deep fried in refined oil. Served hot as a side dish with daal bhaat. 4. Maan Kochu Baata made of pastes of fresh Taro, coconut, coriander leaves, green chilies, lemon juice, mustard paste and mustard oil. Served with thinly sliced lemon rings. 5. Bhaat (plain steamed rice) 6. Cucumber salad with green chillies and gondhoraaj lebu. . . #bengalifood #bengalicuisine #cooking #bengalicooking #homecooking #foodie #homecook #homechef #homemadefood #food #foodfood #foodporn #foodgasm #foodphotography #foodceleb #instafood #instacooking #instagram #foodblogger #kolkatafoodbloggers #kolkatafoodie #indianfoodbloggers #pleaseshoutout #bongconnection #kolkatasutrafood #calcuttacacophony #thecalcuttatalkies #bangalirbangaliana #healthyfood #fish https://www.instagram.com/p/B50QJyhlu-C/?igshid=yycdpot5l2hi

[deshifoodchanneldfc]

Old Style Village Cooking Gora Kochu Ranna Giant Arum Root Fry Big Taro ...

[txwitchery]

Taro Recipes from Around the World

Hawai’i:

Poi / Laulau 

Samoa:

Palusami / Fa’ausi / Fa’alifu Talo

China:

Taro Dumplng / Seafood Bird’s Nest / Taro Cake

Korea:

Toran-guk / Yukgaejang

Philippines:

Laing / Ginataan / Sinigang

Thailand:

Taro Chips / Taro Ice Cream

Viet Nam:

Chè Khoai Môn / Canh Chua / Taro Spring Rolls

Japan:

Satoimo no Nimono

Bangladesh:

Kochu Bata / Kochur Loti Curry 

India: 

Patrode / Hawai-zaar / Alu Chi Wadi / Kochur Saag / Saru Besara 

Nepal:

Arikanchan / Maseura

Pakistan:

Arvi Gosht / Arvi Palak / Pakora

Spain:

Potaje de Berros

Ghana:

Cocoyam Fufu / Mpotompoto 

Haiti:

Acra

Jamaica:

Callaloo

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Making traditional Kochu bata with an interesting twist...

Making traditional Kochu bata with an interesting twist... Kochu or Taro is a plant whose every part can be used to make versatile dishes. Kochu bata is a prepared using the root of the plant. #indianfood #vegetarian #vegan #quickrecipe

Kochu Bata

Kochu (in Bengali) or Taro (in English) is a plant whose every part can be used to make drastically different tasting dishes. Kochu bata is a prepared using the root of the plant.

Kochu bata is a traditional dish in Bengali household, this cannot be found in restaurants. I guess most of the Bengalis have either tried or at least heard of this dish. However in other parts of India and…

[fbtiffinservices]

A full plate for Fish Lovers!!!! @food_bank_hub 's special!! In frame - Rice Fish fry (Rohu) Veggie fry Soyachaap masala Kochu/Arbi with Prawns (Taro root with prawns) Moong daal with Fish Head (Mung lentils) Bhetki Fish Curry without Onions and Garlic Doi Mach (Curd Fish Curry) #fishlover #fishthali #fish #thali #nonveg #eating #fishspecial #bengali #recipes #foodbloggerin #food #instafood #foodpicforfoodies #foodblogger #foodaholic #foodies #fooddeliveryservice #foodphotography #foodeating #eatwell #eatlocal #eatgood #mouthwatering #foodphotographyandstyling #fooddelicious #foodpornography #food_bank_hub #foodblog #foodbankspecial #foodstagram (at Noida नोएडा) https://www.instagram.com/p/CDqHXKDgMwJ/?igshid=xisr3p61elac