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fresh-kkakdugi.html
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<!DOCTYPE html>
<html>
<head>
<title>Sugar Spice & Everything Nice</title>
<style>
* {
}
p {
font-family: "Trebuchet MS", "Lucida Sans Unicode", "Lucida Grande",
"Lucida Sans", Arial, sans-serif;
}
.banner p {
font-family: Arial, Helvetica, sans-serif;
align-self: center;
margin: 5px;
}
.banner {
font-family: fantasy;
padding: 5px;
text-align: center;
background-color: rgb(238, 228, 86);
width: stretch;
border: 2px solid;
}
.row {
display: flex;
flex-wrap: nowrap;
padding: 5px;
border: 2px solid;
}
.navbar {
flex: 20%;
font-family: Arial, Helvetica, sans-serif;
padding: 10px;
background-color: beige;
border: 1px solid;
margin: 2px;
}
.main {
flex: 80%;
padding: 20px;
background-color: blanchedalmond;
border: 1px solid;
margin: 2px;
}
.footer {
padding: 5px;
text-align: center;
background-color: antiquewhite;
border: 2px solid;
}
</style>
</head>
<body>
<!--Note: The main body of the webpage-->
<div class="banner">
<h1>Easy Recipe For You & Me</h1>
<p>An assignment for Rocket Bootcamp - by Calvin</p>
</div>
<!--Links to the Different Recipes-->
<div class="row">
<div class="navbar">
<h2><a href="index.html"> Home Page</a></h2>
<br />
<h2><a href="korean-cuisine.html">Korean Cuisine</a></h2>
<h5><a href="cheese-tteok.html">1. Cheese Tteokk Kochi</a></h5>
<h5><a href="fresh-kkakdugi.html">2. Fresh KkakDugi</a></h5>
<br />
<h2><a href="thai-cuisine.html">Thai Cuisine</a></h2>
<h5>1. Rainbow Mango Sticky Rice</h5>
<h5>2. Mango Coconut Jelly</h5>
</div>
<div class="main">
<h2>Fresh KkakDugi 깍두기</h2>
<h3>(Raddish Kimchi)</h3>
<p>
Kkakdugi is a type of kimchi made from diced radish. It is a common
kind of kimchi and often used in Korean everyday meals. It’s spicy,
salty, delicious, and is incredibly crunchy. Best of all, you can make
perfect kkakdugi in an hour!
</p>
<img src="fresh-kkakdugi.jpg" width="400" />
<br />
<h3>Ingredient:</h3>
<p>1. 4 pounds Korean radish (or daikon)</p>
<p>2. 2 tbs kosher salt</p>
<p>3. 2 tbs sugar</p>
<p>4. ¼ cup fish sauce</p>
<p>5. ⅔ cup Korean hot pepper flakes (gochugaru)</p>
<p>6. 4 stalks of chopped green onions</p>
<p>7. 2 tbs minced garlic (about 5 or 6 cloves garlic)</p>
<p>8. 1 ts minced ginger</p>
<br />
<h3>Preparation Time:</h3>
<p>60 minutes.</p>
<br />
<h3>Cooking Instructions:</h3>
<p>1. Peel Korean radish, rinse in cold water and pat dry.</p>
<p>2. Cut it into ¾ to 1 inch cubes. Put into a large bowl.</p>
<p>
3. Add kosher salt and sugar, and mix well. *tip: If you like your
kkakdugi sweeter, add 1 or more extra tbs of sugar.
</p>
<p>
4. Set aside for 30 minutes. After that, drain the juice from the
radish into a small bowl.
</p>
<p>
5. Add minced garlic, minced ginger, green onions, fish sauce, hot
pepper flakes, and ⅓ cup of the juice from the radish. *tip: The
amount of hot pepper flakes you use depends on your taste.
</p>
<p>
6. Mix it up well until the seasonings coat the radish cubes evenly,
and the radish looks juicy.
</p>
<p>
7. Put the kkakdugi into a glass jar and press down on the top of it
to remove any air from between the radish cubes.
</p>
<p>
8. You can eat it right away, and then store it in the refrigerator.
Or you can let it ferment by keeping it outside of the refrigerator
for a few days. When it starts fermenting, little bubbles may appear
on top of the kkakdugi and it’ll smell strong & sour. Then put it in
the refrigerator.
</p>
<br />
<p><-- Click on the links at the side to view the recipes!</p>
</div>
</div>
<!-- Footer -->
<div class="footer">
<h2>Thank you for visiting the site!</h2>
</div>
</body>
</html>