I feel like reverse engineering substitutes and basic concepts out of doing a lot of recipes sucks ass. How do you do this better, preferrably without getting someone from that region to teach you because where I live is not that kind of melting pot
I feel like reverse engineering substitutes and basic concepts out of doing a lot of recipes sucks ass. How do you do this better, preferrably without getting someone from that region to teach you because where I live is not that kind of melting pot
It’s enough of a melting pot I can find most non-persihables you mentioned easily but then there’s also really no good supply of fresh kimchi, for example. So I’m wondering, for example, with the abundance of sauerkraut here in germany if I were to just add some ingredients does that get close enough, you get me?
I can easily do the equivalent of spaghetti and meatballs, i.e. italo-american, for most of anything and give a local pan fry the japanese / korean / vietnamese spin but it’s still not the cuisine
Making your own kimchi is quite easy! Not sure you’d use enough to justify it but it’s a fun weekend project. It’s basically just fermented cabbage with chili powder, I don’t think mixing spice into already fermented sauerkraut would work well though. If you want suggestions for “proper” dishes you can make with the basics my staples are bibimbap, bokkumbap, mapo tofu, laziji, nikujaga, and Japanese curry. All very easy and certainly representative of KR/CN/JP cuisine (China obv has huge variety but I prefer sichuan dishes)