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Anonymous ID:zt4M8cmw Wed 30 May 2018 06:04:20 No.5312728 View View Reply Original Report

Quoted By: >>5312733 >>5312735 >>5312736 >>5312771 >>5313118

How long do you clamp your ham for /bant/? This one's been 2 days so far.

Anonymous

Anonymous ID:ohwQv+CX Wed 30 May 2018 06:05:08 No.5312733 Report

Quoted By:

>>5312728
that's a slice of a pre-teenager giant's dick

Anonymous

Anonymous ID:Ko2zo55B Wed 30 May 2018 06:05:33 No.5312735 Report

Quoted By: >>5312753

>>5312728
I dunno, but I usually let my kimchi ferment for about 48-36 hours if that's useful.

Anonymous

Anonymous ID:nNpL156B Wed 30 May 2018 06:05:37 No.5312736 Report

Quoted By:

>>5312728
as long as it needs the clampn lad, just give it a nice tight squeeze init

Anonymous

Anonymous ID:pLifsISA Wed 30 May 2018 06:11:10 No.5312753 Report

Quoted By: >>5312779

>>5312735
>not fermenting his kimchi for a week at the least
disgusting

Anonymous

Anonymous ID:wyIV0OC0 Wed 30 May 2018 06:16:12 No.5312771 Report

Quoted By:

>>5312728
i clamp my ham every night, but i think i bruised it.

Anonymous

Anonymous ID:Ko2zo55B Wed 30 May 2018 06:18:40 No.5312779 Report

Quoted By: >>5313114

>>5312753
it's a small batch and it's pretty warm over here. don't wanna over ferment it. you use fish sauce, squid, or shrimp?

Anonymous

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Anonymous ID:wyIV0OC0 Wed 30 May 2018 06:33:40 No.5313114 Report

Quoted By: >>5313125

>>5312779
inb4 shrimp

Anonymous

Anonymous ID:6EYaw8j9 Wed 30 May 2018 06:34:04 No.5313118 Report

Quoted By:

>>5312728
2-3 hours only - a niga gotta eat. 2-3 hours ensures sealing of the meminess

Anonymous

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Anonymous ID:nNpL156B Wed 30 May 2018 06:35:26 No.5313125 Report

Quoted By: >>5313212

>>5313114
you're a good girl anon, you should keep your ham clamped forver. you dont need it

Anonymous

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Anonymous ID:wyIV0OC0 Wed 30 May 2018 06:50:51 No.5313212 Report

Quoted By:

>>5313125

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