Cooking and Food Storage, a guide from ingredient preparation to cooking, refrigeration, and freezing

This binder covers preparing ingredients and making food at home, storing it in refrigerators and freezers, and assessing signs of spoilage.

Washing and salting napa cabbage for fresh kimchi, preparing and seasoning 500 g of scallions for kimchi, storing and washing delivered salted cabbage, kimchi refrigerator intensity and low-salt settings, keeping kimchi at 4°C or below in a standard refrigerator, refrigerating or freezing chili powder and controlling moisture, distinguishing surface yeast from mold on kimchi, and deciding when to refreeze or discard food after a power outage.