Fresh bite co | Food delivery service

Fresh bite co

Phone: +61 420 993 696

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24.01.2022 In the processing of making spicy Wombok kimchi Take dirty leaf off and cut the wombok into quarters. Then cut in to bite size.... Wash well with cold water and drain Salting the wombok for about an hour and squeezing all water out When it is about time to make kimchi paste which I will post follow by #kimchi #brisbanekimchi #brisbane #brisbanefood #korean #koreanfood #fermentationbrisbane #fermentation #fermentedfoods #fermented #wombok #chinesecabbage # # #food #healthy #wellness #healthyfood #freshbiteco #kimchiaustralia

22.01.2022 Let me introduce one of my favorite ingredients when it comes to make kimchi paste #daikon #vegi #freshbiteco #vegan #kimchi #brisbanefood #kimchiaustralia #brisbane Daikon is an excellent source of various nutrients, including calcium, magnesium, potassium, and copper. ... Still, it’s highest in vitamin C and folate. Vitamin C is a water-soluble nutrient that’s essential to health and needed for many bodily functions, including immune system function and tissue growth and repair. Plus, it doubles as a powerful antioxidant, protecting your body’s cells from oxidative damage. Daikon is also rich in folate, a B vitamin that’s involved in cellular growth, red blood cell production, and DNA synthesis. Foods rich in folate are particularly important during pregnancy, as this nutrient plays an integral role in the growth and development of the baby

20.01.2022 All that care has been com accomplished Kkakdugi is all yours Spicy radish kimch also known as #kimchi ... #kkakdugi #freshbiteco See more

15.01.2022 Dicing daikon into cube Salting then well and leave it about half an hour and gently squeeze all the water from them Mix well with kimchi paste with some green ... Then see the magic is being started #spicy #spicyradish #dicedradiah #whiteradiah #radish #kimchi #radishkimchi #kkakdugi #kkakdugikimchi #brisbane #brisbanefood #brisbanekimchi #kimchibrisbane #australiakimchi #freshbiteco # # # # #fermentationbrisbane #brisbanefermentation

13.01.2022 Here we have Baechu kimchi Is ready to be fermented. #aka wombok kimchi is The most common of all Kimchi varieties and the key component that is always found in Korean fridges. ... Korean families often have their own recipe but now we are introducing #freshbiteco #cheffromkorea A good kimchi contains the right amount of salt so in order to do so adding more salt or rinsing off some off saltyness. It’s all about the cares from start from the end Now let the fermentation do a magic #kimchi #baechukimchi #baechu #wombok #wombokkimchi #fermentationbrisbane #brisbanefood #brisbanefermentation #brisbane #kimchiaustralia #fermentedfoods #brisbanekimchi #marketkimchi #homemade #homemadekimchi #realkimchi #noartificialflavors #nomsg #food #healthylifestyle #healthyfood #wellness

09.01.2022 Here we have ponytail kimchi is ready to being fermented! For this type of radish it has the bitter taste so we recommenced let the kimchi being fermented for 2-3days in a room temperature See how your beautiful kimchi start bubbling through !... Making sure turn them over sometimes then put it in a fridge Keep it for a week and your spcial kimchi is on your way #brisbane #kimchi #brisbanekimchi #radish #ponytail #ponytailkimchi #ponytailradish #ponytailradishkimchi #koreanfood #fermentationbrisbane #brisbanefood #kimchiaustralia #fermentedfoods #fermentation #wellness #healthyfood # # # See more

07.01.2022 Let’s dive into wombok as known as Baechu In Korean. #baechu #wombok #chinesecabbage #freshbiteco #kimchi #baechukimchi #brisbanekimchi #kimchibrisbanw #kimchimarket Baechu is a cool season annual vegetable which grows best when the days are short and mild. The plant grows to an oblong shaped head consisting of tightly arranged crinkly, thick, light-green leaves with prominent white veins. Innermost layer leaves feature light yellow color.... In Korean cuisine, Baechu is the main ingredient of baechu-kimchi, the most common type of kimchi, but is also eaten raw as a wrap for pork or oysters, dipped in gochujang. The outer, tougher leaves are used in soups. It can be used in stir-fry with other ingredients, such as tofu, mushroom and zucchini. It is also eaten with hot pot meals. Baechu is particularly popular in South Korea's northern Gangwon Province. In European, American and Australian kitchens, it is more common to eat it cooked or raw as salad. The vegetable is rich in vitamin C (26 mg/100g) and has a fair amount of calcium (40 mg/100g). It tastes mildly aromatic. #vegitables #vegetarian #vegan #veg #green #plantbased