You start with chopped Napa cabbage, which brines so much faster than the whole heads that you might see in other recipes. When it comes to kimchi, salt is the ingredient that's going to draw out water from the cabbage. It's also going to preserve the cabbage. So as this sits out and ferments, lactic acid bacteria is going to form through the fermentation. The kimchi will gain a wonderful, tangy sourness.
If you're tired of playing the guessing game as to whether your roasted meat will turn out dry or tender, it's about time to try a meat brine - a salty solution that's proven to boost moisture and flavor. But whether you choose a dry brine with salt and spices or a wet brine, there's one ingredient that can keep things moist and add a tart zing: grapefruit peels.
Freeman has a pretty simple tip that we had never really considered for cauliflower, telling us an essential step is "a good soak beforehand." Like wet brining a turkey, letting cauliflower soak in liquid means it absorbs plenty of moisture, so the higher temperatures and longer cooking times that would normally dry out cauliflower instead leave it meaty and tender. And this is important because Freeman loves to cook cauliflower on the high heat of the grill. "I'd say just a little bit of oil, fresh on a grill, open fire is a great way to do it," she recommends.
Bobby Flay's method of frying chicken involves brining it in buttermilk, baking it partially, and then deep frying to achieve both tenderness and a crispy exterior.
