Kimchi from Daikon Recipe

| By Editor

Kimchi in Korea is considered the main dish, without which no feast can do. I suggest you try kimchi daikon (lobi) – a Japanese radish. Unlike kimchi from Peking cabbage, it can not be eaten immediately after cooking, because the radish will be very bitter. The secret of making delicious daikon kimchi lies in a special way of its fermentation.

       

Kimchi from Cucumbers Recipe

| By Editor

This is a popular Korean snack served as an addition to the main course. Moderately spicy, a little piquant and very pleasant to the taste — such cucumber kimchi is prepared quickly, can be used for food immediately after cooking, a worthy replacement for pickled cucumbers. The recipe is not quite traditional, usually greens are used in the filling, not onions.

       

Barbecue Pork Ribs Recipe

| By Creator

Why do we marinate barbecue meat? Personally, I have two reasons – to make the cooked meat soft, very tasty and tender and to discover new tastes and get fresh impressions (well, I am very curious by nature). They do not like acidic components in the marinade, such as vinegar, lemon juice (the acids contained in the marinade components change the structure of meat and destroy connective tissue cells), so they are always on the lookout for new components. Well, why not try the Coca-Cola marinade?!

       

Spicy Pork Ribs Recipe

| By Creator

I bought fresh chilled ribs three weeks ago, in the morning. By the evening it turned out that no one would eat them that day! He must have been frozen. Today I decided to cook them. I was afraid it would be too harsh, especially since I marinated for only 30 minutes! But it turned out just fabulous!! Soft, tender, juicy! I suggest you try this wonderful recipe!