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I have a head of cabbage and thought I'd make Kimchi. I see that some recipes call for napa cabbage. Can I make it with regular green cabbage? Also, direct me to a delicious kimchi recipe.

I just read this blog post that mentions removing the ring before storing your freshly canned produce. Thought it was pretty interesting. Why You Should Store Your Jars Without Their Rings | Food in Jars

Friendship I grew up down the road from the Friendship Cottage Cheese factory. I haven't found another brand that I like as much. I get the 1%.

I made a recipe with buttermilk last night and have quite a bit left. What are some good recipes to help me use that up?

I recently bought a food scale. I've heard that using a scale to measure for ingredients is a better method. What are your thoughts on food scales. Do you use them? How and why?

I'm delving head long into learning more about cooking. This seems like just the place to do it.:chef: