wedesoft
commented
4 years ago Hi, The recipe was not correctly formatted. The MealMaster format does not have a preparation time entry. However it needs a servings/yield entry. Also the ingredients need to be indented correctly. The following modified recipe should work:
MMMMM----- Recipe via Meal-Master (tm)
Title: Kimchi
Categories: Asian/Korean, Health
Yield: 6 servings
1 (2-pound) napa cabbage
1/2 c kosher salt
12 c cold water, plus more as needed
8 oz daikon radish, peeled and cut into 2-inch matchsticks
4 md scallions, ends trimmed, cut into 1-inch pieces (use all parts)
1/4 c fish sauce
1/4 c peeled and minced fresh ginger (from about a 2-ounce piece)
1 tb minced garlic cloves (from 6 to 8 medium cloves)
2 t Korean salted shrimp, minced
1 1/2 t granulated sugar
1: Cut the cabbage in half lengthwise, then crosswise into 2-inch
pieces, discarding the root end. Place in a large bowl, sprinkle with
the salt, and toss with your hands until the cabbage is coated. Add
enough cold water to just cover (about 12 cups), making sure the
cabbage is submerged (it’s OK if a few leaves break the surface).
/assets/2014/10/29505_kimchee_inline_640_1.jpg! Cover with plastic
wrap or a baking sheet and let sit at room temperature at least 12
hours and up to 24 hours.
2: Place a colander in the sink, drain the cabbage, and rinse
with cold water. Gently squeeze out the excess liquid and transfer to
a medium bowl; set aside.
3: Place the remaining ingredients in a large bowl and stir to
combine. Add the cabbage and toss with your hands until evenly
combined and the cabbage is thoroughly coated with the mixture. Pack
the mixture tightly into a clean 2-quart or 2-liter glass jar with a
tightfitting lid and seal the jar. Let sit in a cool, dark place for
24 hours (the mixture may bubble). Open the jar to let the gases
escape, then reseal and refrigerate at least 48 hours before eating
(kimchi is best after fermenting about 1 week). Refrigerate for up to
1 month.
Rating: 4.5/5 stars
Link: http://www.chowhound.com/recipes/basic-napa-cabbage-kimchi-kimchee-29505
Preparation Time: 25 minutes
Summary
Kimchi is a traditional Korean dish of fermented vegetables, the most
common of which are napa cabbage and daikon radish. In addition to
being served as banchan, Korean side dishes presented as part of a
meal, it can also be used in a variety of cooked dishes. Try it as a
sauce for Brussels sprouts or braised with short ribs. The versatility
of kimchi makes it great to use in everyday cooking.
Game plan: Kimchi needs time to ferment, so we recommend starting a
batch about a week before you plan to use it.
What to buy: Korean red pepper powder or kochukaru is what gives
kimchee its spiciness. It can be found in Korean markets in large
resealable plastic bags, in different grades of coarseness and
spiciness. Choose a grade based on your personal preference.
Also known as saeujeot, Korean salted shrimp are very small, naturally
fermented shrimp that impart authentic flavor to kimchi. They are sold
in jars and can be found in the refrigerator case of Korean markets.
Special equipment: You will need a clean 2-quart or 2-liter glass jar
with a tightfitting lid to hold the kimchi while it ferments. Do not
use plastic, as the odors from the kimchi can be hard to remove from
plastic.
More kimchi recipes.
by Christine Gallary
MMMMM
RodMyers
anymeal 1.5 Debian GNU/Linux 10 (buster) x86_64
gourmet export 1 recipe as a test in mealmaster format. Attemptng to move recipes to anymeal
attached is the test file that fails with this error, taken from /tmp/errors.mmf
Rejected recipe: Problem in state 6 and line 5: unexpected character 'P' MMMMM----- Recipe via Meal-Master (tm)
Title: 04 - kimchi Categories: Asian/Korean, Health Preparation Time: 25 minutes Link: http://www.chowhound.com/recipes/basic-napa-cabbage-kimchi-kimchee-29505
1/2 c kosher salt 12 c cold water, plus more as needed 8 oz daikon radish, peeled and cut into 2-inch matchsticks 4 md scallions, ends trimmed, cut into 1-inch pieces (use all parts) 1/4 c fish sauce 1/4 c peeled and minced fresh ginger (from about a 2-ounce piece) 1 tb minced garlic cloves (from 6 to 8 medium cloves) 2 t Korean salted shrimp, minced 1 1/2 t granulated sugar
1: Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged (it’s OK if a few leaves break the surface). /assets/2014/10/29505_kimchee_inline_640_1.jpg! Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours.
2: Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.
3: Place the remaining ingredients in a large bowl and stir to combine. Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture. Pack the mixture tightly into a clean 2-quart or 2-liter glass jar with a tightfitting lid and seal the jar. Let sit in a cool, dark place for 24 hours (the mixture may bubble). Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating (kimchi is best after fermenting about 1 week). Refrigerate for up to 1 month.
Rating: 4.5/5 stars
Summary
Kimchi is a traditional Korean dish of fermented vegetables, the most common of which are napa cabbage and daikon radish. In addition to being served as banchan, Korean side dishes presented as part of a meal, it can also be used in a variety of cooked dishes. Try it as a sauce for Brussels sprouts or braised with short ribs. The versatility of kimchi makes it great to use in everyday cooking.
Game plan: Kimchi needs time to ferment, so we recommend starting a batch about a week before you plan to use it.
What to buy: Korean red pepper powder or kochukaru is what gives kimchee its spiciness. It can be found in Korean markets in large resealable plastic bags, in different grades of coarseness and spiciness. Choose a grade based on your personal preference.
Also known as saeujeot, Korean salted shrimp are very small, naturally fermented shrimp that impart authentic flavor to kimchi. They are sold in jars and can be found in the refrigerator case of Korean markets.
Special equipment: You will need a clean 2-quart or 2-liter glass jar with a tightfitting lid to hold the kimchi while it ferments. Do not use plastic, as the odors from the kimchi can be hard to remove from plastic.
More kimchi recipes.
by Christine Gallary
MMMMM
kimchi.mmf.txt