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Kimchi A traditional Korean dish, kimchi is most commonly made up of fermented napa cabbage and might include daikon radish, carrots, garlic, ginger, scallions, fish sauce and chili flakes.
Related: 35 Slow Cooker Stew Recipes. 30 Best Cabbage Soup Recipes. Community Table. Get the recipe: Cabbage Bean and Bacon Soup. Related: Roasted Cabbage Steaks. Krista Marshall.
This slow-cooker chicken Marsala recipe gets its full flavor from plenty of mushrooms and fragrant shallots. Whole-wheat pasta soaks up the rich sauce. Round it out with a simple green salad for a ...
Kimchi: Korea: Fermented cabbage or radish product. Masi, mahi Polynesia: Baked meal of knead fermented breadfruit. [14] [15] Meigan cai: China A fermented brassica product. Mohnyin tjin: Myanmar: A popular Burmese cuisine fermented food dish of vegetables preserved in rice wine and various seasonings, similar to Korean kimchi. Nata de coco ...
In Russia, sauerkraut is known as кислая капуста (kyslaya kapusta) 'sour cabbage' or квашеная капуста (kvashenaya kapusta) 'fermented cabbage'. [citation needed] In Germany and Austria, cooked sauerkraut is often flavored with juniper berries [22] or caraway seeds; apples and white wine are added in popular variations.
This is a list of Japanese soups and stews. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The phrase ichijū-sansai ( 一汁三菜 , "one soup, three sides" ) refers to the makeup of a typical meal served, but has roots in classic kaiseki , honzen , and yūsoku [ ja ] cuisine.
3. Cornbread. Making cornbread in a slow cooker takes the guesswork out of the baking process. This recipe is well-suited for beginner cooks. It's guaranteed to come out the same time after time ...
This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.
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