I’d add learning to chop. My partner’s mother makes kale and cabbage that’s delicious. Aside from being salted the key is that everything is chopped at the right size to soak in flavours and add the right texture. I haven’t learned this
Some really good tips here. And I hear you on the spices - but I don’t have the space in my fridge (who does?) and can’t replace spices every three months. Some things require compromise.
I’d add learning to chop. My partner’s mother makes kale and cabbage that’s delicious. Aside from being salted the key is that everything is chopped at the right size to soak in flavours and add the right texture. I haven’t learned this
Some really good tips here. And I hear you on the spices - but I don’t have the space in my fridge (who does?) and can’t replace spices every three months. Some things require compromise.