how do you use this to make kimchi? do you dilute it, or just rub it on the cabbage leaves, I cant find instructions anywhere.
1506611
For a whole bottle of base: cut up 6-8 lbs of napa cabbage and/or bok choy in 1"-1½" crosscuts only. I like to add 1-2 small bunches of green onions crosscut to ¼"-½". Soak in salt brine overnight at least, (1+ cup salt in enough water to cover with a plate to keep it all submerged). Pour out brine and rinse well once (or twice for a little less salt). Using a colander drain well. Pour in kimchee base and mix well (no diluting). Lightly press into large jars, getting most air out. Cap and refrigerate. Wait at least 2 days before eating. Will last months if it doesn't freeze in the back of your refrigerator. For a whole bottle of base: cut up 6-8 lbs of napa cabbage and/or bok choy in 1"-1½" crosscuts only. I like to add 1-2 small bunches of green onions crosscut to ¼"-½". Soak in salt brine overnight at least, (1+ cup salt in enough water to cover with a plate to keep it all submerged). Pour out brine and rinse well once (or twice for a little less salt). Using a colander drain well. Pour in kimchee base and mix well (no diluting). Lightly press into large jars, getting most air out. Cap and refrigerate. Wait at least 2 days before eating. Will last months if it doesn't... » Read More For a whole bottle of base: cut up 6-8 lbs of napa cabbage and/or bok choy in 1"-1½" crosscuts only. I like to add 1-2 small bunches of green onions crosscut to ¼"-½". Soak in salt brine overnight at least, (1+ cup salt in enough water to cover with a plate to keep it all submerged). Pour out brine and rinse well once (or twice for a little less salt). Using a colander drain well. Pour in kimchee base and mix well (no diluting). Lightly press into large jars, getting most air out. Cap and refrigerate. Wait at least 2 days before eating. Will last months if it doesn't freeze in the back of your refrigerator. « Show Less
1506612
For a whole bottle of base: cut up 6-8 lbs of napa cabbage and/or bok choy in 1"-1" crosscuts only. I like to add 1-2 small bunches of green onions crosscut to "-". Soak in salt brine overnight at least, (1+ cup salt in enough water to cover with a plate to keep it all submerged). Pour out brine and rinse well once (or twice for a little less salt). Using a colander drain well. Pour in kimchee base and mix well (no diluting). Lightly press into large jars, getting most air out. Cap and refrigerate. Wait at least 2 days before eating. Will last months if it doesn't freeze in the back of your refrigerator.
2094684
Works very well. I do both in the juices that I make. I just cut up the beets into 4 pieces. Also the cabbage I just slice it up.
386777
Like others mentioned, I suggest you try less oil and pumping it up more. This was the best 10 bucks I ever spent. You have to use quite a lot if you're using it to keep something from sticking to the pan. My favorite thing to use it for is misting Kale with olive oil and then baking the kale until its crunchy. My Kale chips got 100 times tastier after getting this sprayer.
831224
I believe there were pretty specific instructions that came with my wok. Essentially, soak with hot water and a little dish soap. After it cools, scour lightly with non-abrasive pad, rinse and dry.
879163
OMG you NEVER put porcelain on the burner!! Proper method is to boil good water and then pour around a half cup of hot water into the pot to warm it and clear any debris. Then measure around 1 tsp of bulk tea for each 6 oz tea cup - in this case for a 6 cup pot - around two table spoons or one oz. Then pot fill with boiling water, stir briefly once to get it started, and steep for at least ten minutes. Use a "tea cozy" to keep the pot warm at the table, and a tea sieve to strain out bits of tea leaf when pouring into cups. This pot is a "fancy" and not intended for everyday use. But at a mini "high tea" though, the grand kids love it. It also works with a group of friends over to play cards! TIP: with good teas you can get at least one, maybe two, extra good pots using same tea leaves! just refill w/boiling water.
835370
When used for plants to get rid of molds you mix with two other component's. When doing furniture I have used it with water to make it spreadable. I do not know of a way to use it without some dilution.
2063518
Oh I'm sorry --- I have not tried to do cabbage. It is marvelous on cheese and to make deviled egg sandwiches (can do the eggs and the pickles together to make fantastic mixture), but I have not done cabbage. To me it is a 'must have' kitchen appliance.
445306
I don't dilute it, I paint it directly on with a fan brush and leave it on for as long as I can stand it. When I first started using it, that was one minute or so. Now my skin can handle leaving it on for 3 or 4 minutes. Then rinse it off with really cold water until it doesn't burn anymore, and I usually put a cold washcloth in the freezer for a few minutes and hold that on my face afterwards too.
1487323
I received a cast iron teapot as a gift and loved it so much I purchased one for the country. I never had the directions for the first one and therefore didn't know you were not supposed to use it on a induction stove top. The only way I have used either one of them is to heat the water in the tea pot on my induction stove top and then just before the water boils I add my tea leaves or bags in the diffuser and it makes great tea. Hope this helps someone to make their decision to buy it or not.
632816
Grinds it dry in a KRUPS GX4100 Electric Spice Herbs Grinder. Mix water and dry and now powder alpiste in pitcher. Soak for a while. Then strain liquid very fine and well. Careful it might make you frisky. ;)
105527
Draw a circle around a quarter then mark 20 evenly spaced dots in that circle. That is how thick I used it last year and it seemed to work well. I was not working in pots, however. You also need to work the granules in a quarter of inch or so. I know this is a lot less than some other suggest, but people do get carried away with chemicals.
1252628
I just rub it into my hair like a mouse or cream. If you use it alone you don't need very much. I usually squirt some in the volumizing cream I use on my hair. My hair is really thin. I hope that helps.
920138
When that happens to me I usually just open it up over the sink and tip the jar to send the excess down the drain. I think the key is to make sure you let the kraut/cabbage wilt enough during preparation so when you pound it into the jar most of the water stored in the cabbage is released and rises to the top. Then make sure you leave enough space between the top of the kraut and the lid (maybe 1.5 inches) so it doesn't overflow during the fermentation process.
1124091
I use metal spatulas on mine...also make sure your oil is hot before adding food. Never use a spray oil. I prefer peanut or grapeseed oil. Something with a high smoke point. It is more like a wok than cast iron. For cleaning I use steel scour pads (not soap pads, not steel wool) to break up any major issues I might have. Also a green scotch brite pad. Usually just a damp cloth does it for me though. What are you trying to cook that sticks so badly? I suggest putting it in the oven with a light coat of grapeseed oil on about 250*F for about an hour....rubbing it with a little more after thirty minutes. Hope this helps. I use metal spatulas on mine...also make sure your oil is hot before adding food. Never use a spray oil. I prefer peanut or grapeseed oil. Something with a high smoke point. It is more like a wok than cast iron. For cleaning I use steel scour pads (not soap pads, not steel wool) to break up any major issues I might have. Also a green scotch brite pad. Usually just a damp cloth does it for me though. What are you trying to cook that sticks so badly? I suggest putting it in the oven with a light coat of grapeseed oil on about 250*F for about an hour....rubbing it with a little... » Read More I use metal spatulas on mine...also make sure your oil is hot before adding food. Never use a spray oil. I prefer peanut or grapeseed oil. Something with a high smoke point. It is more like a wok than cast iron. For cleaning I use steel scour pads (not soap pads, not steel wool) to break up any major issues I might have. Also a green scotch brite pad. Usually just a damp cloth does it for me though. What are you trying to cook that sticks so badly? I suggest putting it in the oven with a light coat of grapeseed oil on about 250*F for about an hour....rubbing it with a little more after thirty minutes. Hope this helps. « Show Less
262291
just follow the regular directions, small amount of water and rub in small amount of product. It works great!
1256789
I have this same crock pot, but I have never used it to make sour Kraut. I use it to make kim chi. I cut up about 4 heads of bok choi, one butternut squash, two turnips, and spices. Sorry I can't help you with heads of cabbage.
1994102
I use it when making ice cream by simply following the instructions for vanilla and adding a bit of this Matcha as flavoring. I sometimes cheat and use two tablespoons in Hagen Daz vanilla in a pinch.