Mmmm… bulbous piece of green pepper 🤤- looks good to me.

Nice work, what were the pizza toppings, do I see green olives? 🤤

Signal, mostly because I value my privacy though.

Bless your cotton socks, god speed.

Ouch!

“Whoever, except in cases and under circumstances expressly authorized by the Constitution or Act of Congress, willfully uses any part of the Army, the Navy, the Marine Corps, the Air Force, or the Space Force as a posse comitatus or otherwise to execute the laws shall be fined under this title or imprisoned not more than two years, or both.”

Edit: I just read this.

“Despite its importance, the Posse Comitatus Act has weaknesses and loopholes. One significant concern is the District of Columbia National Guard, which is always under presidential control, potentially allowing the President to use it for law enforcement without invoking the Insurrection Act. Another loophole involves the National Guard operating under Title 32 of the U.S. Code, where they perform federal missions under state command, potentially circumventing the Act’s restrictions”

Brilliant addendum /s

Love the look of this plate! The small details look delicious like the little enoki mushrooms and the deep color of the broth. How did you cook the pork belly?

Great point, and yeah, it is crucial, especially for ferments. I just weighed a tablespoon of the salt I used for it, and it’s 16.5 grams; therefore, 7 eighths of a tablespoon would be 14.5 grams and one and a half tablespoons would be 24.75 grams. I never use fine salt here as it doesn’t distribute all that well, so we use medium-ground sea salt. Also bear in mind that the one and a half tablespoons of salt in the first mix gets washed off with the water rinse.

It is delicious and I think the texture of it is half of the appeal. We always make huge batches of it and it never goes to waste. Best of luck with it!

Here you go, we can keep our kimchi for months but it isn’t a traditional Korean version.

The recipe is as follows, it will make two quart jars:

INGREDIENTS:

Toss together in a large bowl

700 g Green Cabbage (1" chunks) 300 g Red Cabbage (3/4" chunks) 1 1/2 TBSP Sea Salt

Blend:

17.5 g Garlic 55 g Ginger 10 g Red Hot Chile (this is to taste, we use asian style chiles) 1/4 cup Water

** Additions.**

125 g Green Scallions (1.5" slices) 150 g Carrot (julienned)

1.75 TBSP Sea Salt. Water as needed.

DIRECTIONS:

-Wash cabbage and remove any damaged leaves and weird spots. Save 2 good outer leaves for topping each gallon jar.

-Halve, core, and chop the cabbages. Separate any big chunks. Sprinkle on the salt and mix really well. DO NOT squeeze like you would for sauerkraut. Just toss. Set aside while prepping the other ingredients.

-Wash, peel, and rough chop ginger. Peel garlic, grab the hot chiles and blend, we use these little Ninja things. Does not have to be smooth. A little texture is good.

-Peel carrots and julienne, an asian grater is great for this.

-Wash, tip, and diagonally slice scallions into 1.5" strips. With any big scallions, cut the white part in half.

DRAINING THE SALTED CABBAGE

-Clean the big sink really well with soap and rinse it down. You will lose some pieces, so if the sink is clean, you can still use them.

-Set a large bowl or equivalent on the side of the sink and fill it with water, swish the cabbage around a bit with your hand, place your (clean) arm across the side with the pouring divot to create a dam, and tip the water out in the sink.

-Repeat 3 times. (A little water left in the bottom isn’t a big deal. You’ll have to add water later anyway.)

MIXING AND FERMENTATION

-Put on some rubber gloves, get your clean gallon jars, and put them in the sink.

-Mix the rest of the ingredients, including the salt, together with the cabbage. Mix really well. DO NOT SQUEEZE.

-Put an inch of water in each jar and start packing in the kimchi mix, using your fist to pack it down. Add a little water as needed to prevent air bubbles. Scrape the sides of the bowl as you go so that the ginger-garlic stuck on the sides gets incorporated.

-Once the mix is all in there, run a dribble of water around the rim to rinse everything down the sides of the inside of the jar until there is water just covering the kimchi.

-Press the reserved cabbage leaves over the top of the kimchi to prevent oxidation (you can rip them into big pieces if necessary - the idea is total coverage.)

-Set the gallon jars on a deep plate or something that will catch spillage during fermentation, top with the muslin and a rubber band, and set in a shady place inside.

***IMPORTANT: You will have to keep an eye on it after the first 24 hours. When the liquid level starts to rise, you have to release the air bubbles so it doesn’t overflow.

TO DO THIS, put the jar in the a sink, remove the muslin (rinse if juicy – set in a clean place) and the cabbage leaves (put them in a bowl to reuse), and then find something like a silicon spatular (we have a long thin plastic fermentation “knife”) run it down the sides of the jar pressing inwards to release the air bubbles. Replace the cabbage leaves and run a little water around the rim again to rinse anything back into the kimchi. Replace muslin, and put away. CHECK IT EVERYDAY.

Fermentation takes about 7 DAYS.

So about the “Hot Pink Kimchi” I have to admit that it doesn’t follow a traditional Korean method, instead of using napa cabbage we use classic green and red cabbages, the green is usually cannonball sized whereby the red is always smaller by comparison. Our version is not a Beachu Kimchi and it doesn’t use any fish sauce or any seafood flavorings, in fact, the recipe was originally developed for Vegans although I myself am an omnivore by choice. I will post the recipe below/above.

It’s a kimchi made with both green and red cabbage and aside from the normal additions of garlic and ginger, it also has some hot chile peppers added before the ferment.

Is there a picture?

Thanks for commenting, I know it seems a little pompous to talk about all of our homemade ingredients but honestly that’s what we do, we cook with passion and love to grow and make our food.

deleted by creator

In Australia, even the lamest request to cancel the fine will be accepted by the government. The minor slap on the wrist just keeps everyone honest and for the most part politically aware.

This sounds like an ingenious operation that has been reported to have taken one and a half years to come to fruition.

the operation involved hiding explosive-laden drones inside the roofs of wooden sheds and loading them onto trucks that were driven to the perimeter of the air bases.

Reports have claimed that Ukraine managed to smuggle modified truck containers, which were equipped with capabilities for launching drones, into Russian territory. These trucks were reportedly stationed near Russian nuclear bombers’ bases. Ukrainian drones were launched autonomously from the backs of containers, as per a report on Iran Observer.

It wasn’t paywalled for me, I’ll find and edit the post if possible.

https://archive.is/20250530130559/https://www.nytimes.com/2025/05/30/us/elon-musk-drugs-children-trump.html

The best Wikipedia I’ve read, next level respect.