I was planning to write a longer post for this mega and then Silksong happened so... oops?
Short version is this week is my 9th tranniversary. I don't remember which day exactly so I like to say it was 9/11 so I'd never forget. What ultimately cracked my egg all those years ago was not the deep yearning when looking at women that I couldn't identify as envy or the increasingly intense and umm horny dreams where I had the power to instantly change my gender. No it was that fucking faceapp gender swap filter. I just kept staring at that pic like it was a mirror into an alternate universe where I was happier and suddenly everything clicked into place. The first few years were hit or miss with a lot of other life changes happening at the time that interfered with getting properly started so in some ways it's more like a 5 or 6 year tranniversary but whatever. 
It's weird to say I'm almost done but I really am so close to making all the changes I wanted. I'll never stop being trans, but I'm definitely moving from trans(itioning) femme to trans(itioned) femme and that's quite exciting. And maybe a little wistful looking back at the journey.
Have a good week everyone!
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Still blown away at how fast kimchi is to make. Conceptually it’s basically sauerkraut (salty fermented cabbage), but it’s ready in a couple days instead of a couple weeks? Fuck yeah. This shit rules.
Tastes better older though
Hm, maybe I’ll leave it on the counter a bit longer… how much older are you talking here? I do tend to like my kraut and yogurt to go a bit further, so I bet I’d dig an older kimchi as well provided I can manage to not eat it all first.
I tend to leave it out for 1-2 weeks, then fridgetime.
I’ll have to make a double batch next time so I can have some to not eat immediately. Thanks!
I like 2 to 4 weeks. I did taste some stuff that was way too harsh once and theyd fermented it for way past a couple months. They said a year, which doesnt seem like reasonable but thats what they said.
Yeah, that seems like a long time even in the fridge lol. I’m definitely going to have to play with this more. Thank you!
Only 2 days??? I thought it gets fermented as long as sauerkraut since like you say, it's a different recipe for more or less the same thing. I kinda wonder what young sauerkraut tastes like now.
Yeah, all the recipes I’ve read say 1-2 days and then pop it in the fridge, which even if you give it a 5 more days in the fridge is still half time, and most of that with way slower fermentation because of the cold.
I wonder if the difference is wet vs. dry brining.
I wonder if it's just to get the fermentation going, and then it'll continue slowly in the fridge? I'm not sure what temperature it stops fermenting at but yeast at least will ferment anerobically in the fridge in my experience. Albeit slowly.