query: What can I mix and store Kimchi in?
positive_passages.docid: 142771
positive_passages.text: Best container for making sauerkraut
negative_passages.docid: 7540
negative_passages.text: How long can cooked food be safely stored at room/warm temperature?
negative_passages.docid: 41887
negative_passages.text: Baking IK into FCurves
negative_passages.docid: 19516
negative_passages.text: How to keep cake soft when served frozen (Ice Cream Cake)
negative_passages.docid: 50849
negative_passages.text: Is there something I can do to keep ice-cream soft?
negative_passages.docid: 150696
negative_passages.text: Can I put a secondary fermenter in room temperature without creating any off flavors?
negative_passages.docid: 47291
negative_passages.text: Omiting salt in baking recipes that use chemical leaveners?
negative_passages.docid: 146431
negative_passages.text: Freeze Soup very quickly Without Destroying the Content In Fridge?
negative_passages.docid: 91169
negative_passages.text: Bringing outdoor food to Japan
negative_passages.docid: 130020
negative_passages.text: How can I keep a cheesecake from cracking?
negative_passages.docid: 77425
negative_passages.text: How Long Can I Keep Uncooked Sushi Rice?
negative_passages.docid: 18640
negative_passages.text: Can I substitute whole eggs for egg whites in cake mix?
negative_passages.docid: 146631
negative_passages.text: Why are there no recipes combining both yeast and baking powder?
negative_passages.docid: 86795
negative_passages.text: How long can I store soaked beans before cooking?
negative_passages.docid: 59901
negative_passages.text: What's the best way to store unused sushi rice?
negative_passages.docid: 74446
negative_passages.text: How can I achieve smokey flavours?
negative_passages.docid: 116565
negative_passages.text: How to achieve a thin caramel sauce/coating that stays fluid when refrigerated