What R U Eating ? ~OGH wants to know.....

I was stationed in South Korea for a year. Hated the smell of kimchi. When it got hot out I swear the koreans sweat smelled like kimchi and soju.

Soju a drink?

I have noticed a different BO smell....seriously. I thought it was bc I switched deodorants.
 
I found some Bubbies sauerkraut at Piggly wiggly. It said it wasn't raw but it wasn't pasteurized either. I assume it has the probiotics we're looking for?
 
I found some Bubbies sauerkraut at Piggly wiggly. It said it wasn't raw but it wasn't pasteurized either. I assume it has the probiotics we're looking for?

I'm not sure. I got bc @Dw725 said that's the one he uses. He always seems to know what's up, so I didn't read much on the jar.
 
I found some Bubbies sauerkraut at Piggly wiggly. It said it wasn't raw but it wasn't pasteurized either. I assume it has the probiotics we're looking for?

When you open it you should see some bubble action if it's truly fermented. I'm not sure if they make a pasteurized version but if it was expensive it likely is the real deal. Piggly Wiggly is just a bit odd to find it at.
 
I just picked up the instantpot today and a pork shoulder to make some pulled pork. I think I fucked it up, the shoulder is tough as hell and definitely cannot be pulled. I did slowcooker setting on high for 6 hours. How do you guys do yours? And anyone have any settings for pieces of meat in general? Trying to make meal prep easier.
 
When you open it you should see some bubble action if it's truly fermented. I'm not sure if they make a pasteurized version but if it was expensive it likely is the real deal. Piggly Wiggly is just a bit odd to find it at.
Sounds like it's legit. I got some kimchi at Walmart and I doubt I'll buy it again. It's a little too weird for me. The bubbies is ok though
 
I just picked up the instantpot today and a pork shoulder to make some pulled pork. I think I fucked it up, the shoulder is tough as hell and definitely cannot be pulled. I did slowcooker setting on high for 6 hours. How do you guys do yours? And anyone have any settings for pieces of meat in general? Trying to make meal prep easier.
How much salt is in the brine? I usually slow cook mine for at least 12 hours so I don't think you cooked it long enough. Also I usually through in a pound of mixed beans in with the shoulder.
 
Back
Top