Interesting experiments with the pizza (and your new oven)! 😍 I'm still not sure how I feel about vegan replacements foods like cheese and butter (and tuna), but I agree the quality and convenience of vegan foods is increasing all the time. I think I will probably continue to be a 90% vegan - 10% eggs, dairy and fish.
I went to look at the Japanese kimchi recipe and found it was in ... Japanese! 😂 I bought some artisan kimchi this week from the whole food co-op, it's very nice but quite expensive. I've tried supermarket kimchi but the vegetables are always a mush, as if they have been boiled for twenty-four hours 😳.
Thank you for this series, it has been great!
Happy to read your comment. It encourages and motivates me to write the final wrap up post of my Veganuary 2025 next Monday.
Talking about vegan cheese, I will be back to regular cheese. Still I like regular one better ... It's also because of convenience as my family wants to eat regular cheese and having always two different types are too much to manage (and our fridge is small!) Quality wise, it's quite diverse. Some are result of chemical engineering, which I want to avoid but some are quite pure. I look forward to seeing the progress next year ☺️
Kimchi is expensive here too in Germany and often not spicy enough for my Asian standard 🌶️ I can buy it from Asian shops but they contain some mysterious ingredients ... So I make my own. Ingredients are cheap or they can be veg scraps and time make it for me, not too bad. I think @anttn wrote a good post about Kimchi making. He was in Paris so I guess he did it with ingredients that were easily available in Europe.
The reason the store bought kimchi is mushy probably because they were cooked for long to stop fermentation ... ??? Or I saw in some recipe, starch or rice flour is added. I don't know why ... I wish I can share mine to you!
Have a nice start of the week, Shanibeer!