I love red pickled ginger, but I worry about the food coloring and additives in the store-bought type. It's also a shame to toss out the plum vinegar from making umeboshi. Simplifying the salting and drying process, I was able to produce a delicious red pickled ginger.There's nothing much to it. All of the amounts are approximate.Just a light sprinkle of salt and enough plum vinegar to cover the ginger.As a rule of thumb, the amount of salt should be 4% the amount of ginger, so you can approximate with the proportion of 100 g ginger to 4 g salt. Recipe by Nanako

Fattoush recipes vary and some ingredients differ from one method to another, but the result is always a refreshing salad of colorful vegetables.

A way to keep the scent of summer in your jar and enjoy fragrant meatballs and more!

When you want to keep fresh Bean Sprouts for a week, this is good method.

Make a big batch of homemade gyoza and freeze them for later! You can cook just the amount you want, whenever you want—so convenient. This method lets you freeze them individually so they don’t stick together.Thank you for making this recipe popular!Background of this recipe:This storage method was taught to me by my mother! I used to just put them on a plate and they’d get soggy, but ever since I learned this method, it’s been a lifesaver.

Sometimes I like to bake bread at home, so I wanted to learn a new method and try a different type of bread. I enjoyed tortilla bread when I visited my sister in Sudan, but I never thought to try making it myself. I searched for a recipe, tried it, and it turned out amazing, just like in the picture. Both my husband and I loved it, and now I always use this recipe for making tortillas.

#MyCookbookTo be honest, I have never really tried Korean cuisine, even tho my eldest daughter is a huge Korean fan. Yes, she watches Korean drama and idolizes K-Pop groups. When she heard that I will make some Korean dishes for the month of October, she jumped with joy. So, what made me decided to make some Korean recipes?I received a jar of Korean chili sauce from @chillibellasg and I thought this would be a great chance for me to explore uncharted territory: Korean cuisine. What better way to kickstart this series than this humble vegan kimchi? Making kimchi really does takes a bit of time and effort, but, I guarantee, the end results will make all that sweat worthwhile.If you are wondering what kinda recipes go well with kimchi, you can check out @IzzyPreps website. I still dream of her Kimchi Grilled Cheese Sandwich.#lactofermentation

For my son's school research project.The photos show how it looks in a resealable storage container.Double bag it!! If you're still unsure, wrap it again in a plastic shopping bag. Recipe by masuzuLIFE

This is my method for making steamed shrimp for sushi. It's an easy extra dish for homemade sushi. Some of you might already know this, but I uploaded it as a personal note.The origin of this recipeI learned it from a friend who owns a restaurant. I uploaded it as something to add color when making sushi at home.

This ingredient is used in beauty purposes, helps to reduce stress, is an antioxidant and among many other benefits that make it one of the main protagonists in our kitchen. Versatile, exquisite, and yes, it's chocolate without doubt as useful as it is beneficial.

This is a shredded white leek used in many dishes. I wrote down this method for my daughter.When slicing, try to slice as thinly as possible. Recipe by Mami-zurei

Making your very own sourdough is super duper easy and you need only 2 ingredients - whole grain flour, in this case rye flour, and water. The third ingredient is time ;) The process involves only mixing together the same amount of flour with the same amount of water (by weight) and waiting a couple days.Note: I recommend a weigh scale for easy and accurate measuring but it's not necessary. FYI: When I measured out 100 g of rye flour, it was about 9 1/2 level Tablespoons, so you can use that amount each day if you don't have a scale.