Bubble solution

All Purpose Bubble Solution
(This solution is great for most bubble tricks, activities and experiments)

ingredients:

- 500ml water
- 500ml Johnson’s® baby shampoo
- 5–15ml glycerine

1. mix the ingredients gently and let the solution stand for a couple of hours.

Bouncy Bubble Solution
(You can bounce these bubbles off your clothes! )

ingredients:
- 2 packages unflavoured gelatin (e.g. Knox® brand)
- 500ml freshly boiled hot water
- 500ml Johnson’s® baby shampoo
- 50–70ml glycerine
- 1 microwave

1. dissolve the gelatin in the hot water.
2. add the shampoo and glycerine and stir gently.
3. reheat carefully in the microwave (about two minutes) before using as this solution will gel as it cools.


Thick Bubble Solution
(This goopy solution makes bubbles strong enough to withstand a puff of air. )

ingredients:

- 250ml water
- 700–750ml Johnson’s® baby shampoo
- 5–15ml glycerine

1. mix the ingredients gently and let the solution stand for a couple of hours.


Another Thick Bubble Solution
(This bubble solution works well to create larger and long-lasting bubbles. )

ingredients:

- 450ml of Dawn® dishwashing liquid (blue) 

- 4800ml of warm water
- 1g (~ roughly ½ teaspoon) of polyethylene oxide. Polyethylene oxide is a cool polymer that helps bubbles self-repair and therefore helps bubbles stick around a lot longer before they pop.

​1. mix the ingredients gently and let the solution stand for a couple of hours.

Ref: https://www.scienceworld.ca/resources/activities/making-bubble-solution

cubed radish kimchi

ingredients:
- 1 radish (or daikon)

- 1 tbsp salt

- 1 1/2 tbsp sugar

- 4 cloves of minced garlic

- 1/2 tsp minced ginger

- 2 stalks of chopped green onions

- 1/8 cup fish sauce or soy sauce

- 1/4 - 1/3 cup hot pepper flakes

**** The ingredients will be listed again @ below ****

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- 1 radish (or daikon)

- 1 tbsp salt
- 1 1/2 tbsp sugar

1. peel the radish and rinse in cold water

2. cut it into small cubes, about 3/4 to 1"

3. put the radish cubes in a large bowl and mix with salt and sugar

4. set aside for 30 minutes

- 4 cloves of minced garlic

- 1/2 tsp minced ginger

- 2 stalks of chopped green onions

- 1/8 cup fish sauce or soy sauce

- 1/4 - 1/3 cup hot pepper flakes
- 1/6 cup of the juice from the radish

5. drain the juice from the radish into a small bowl

6. add garlic, ginger and green onions, fish sauce, hot pepper flakes, and 1/6 cup of the juice from the radish

7. mix well until the seasonings coat the radish cubes evenly, and the radish looks juicy

8. fill into a glass jar and press down on the top of it to remove any air from between the radish cubes.

9. ready to eat or store it in the refrigerator. Or 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.


thanks to www.maangchi.com/recipe/kkakdugi
Kkakdugi 깍두기

cucumber pickle 醃青瓜

sweet and sour favour:

ingredients:

- 2 cucumbers

- 2 tsp salt

- 1/2 cup sugar

- 1/2 cup rice vinegar 

- 1/8 cup mirin

1. 把青瓜洗淨，切去頭尾。用切出的頭尾磨青瓜，出了一些膠質，抹淨。直向切半，用匙羹把中間的籽刮去，切成約 3.5cmx0.5cm幼條。

2. 放入一盤中，下 鹽拌勻青瓜。醃約 10至 15分鐘。然後用水沖洗 2至3次。瀝乾水份。
與此同時，將醋和糖拌勻。將青瓜放入玻璃瓶內，倒入醋和糖的混合物。放入雪櫃中，醃 2至3日，即成。如喜歡吃辣的話，切紅辣椒拌勻。

Ref: http://www.christinesrecipes.com/2010/07/sweet-and-sour-cucumber.html

japanese favour:

ingredients:
- 2 cucumbers
- 2 tsp salt
- 6 tbsp vinegar
- 3 tbsp sugar
- 1 tbsp mirin
- 1 tbsp maggi / soy sauce
- 1 tsp chill powder