Month: June 2020

Convert pfx certificate for apache

Posted on by mario

This is more or less a hint for me how to do it. Maybe it helps you, too.

openssl pkcs12 -in example.com.pfx -clcerts -nokeys -out example.com.crt
openssl pkcs12 -in example.com.pfx -nocerts -out example.com-encrypted.key
openssl rsa -in cert-encrypted.key -out example.com.key
openssl pkcs12 -in example.com.pfx -cacerts -nokeys -out ca-cert.ca

Then in the apache config

SSLCertificateFile certs/example.com.crt
SSLCACertificateFile certs/ca-cert.ca
SSLCertificateKeyFile certs/example.com.key

Marios’ version of Kimchi

Posted on by mario

This is my version of Kimchi. There are gazillion versions of Kimchi and this is mine.

Since I’m lazy and don’t want to browse a special Asian store, I changed some ingredients to fit what I can buy and have a similar result.

Paprika powder
Cayenne pepper powder
120g Salt
2 medium sized Onions
4 Garlic cloves
1 thumb sized piece Ginger
1 kg Chinese cabbage
1 tablespoon sugar
2 tablespoons Rice flour
1 small pot
1.5 Liter Jar mit a closing lit
1 Large bowl

Fill the bowl with2  Liters / 8 cups of water and mix  in the salt. Stir until the .salt is resolved
Cut the Chinese cabbage into 1 inch / 2.5 cm size big pieces. Put it into the bowl and leave it there for 3 to 4 hours.

Chop the onions, the garlic, and the ginger very fine.

The Marinade:

Put 250 ml / 1 cup of cold water into the pot. Stir in the rice flour and the sugar. Cook it for 5 minutes with constant stirring. Now let it cool. Add some paprika powder and the Cayenne pepper. Add as much until it fits your spice level. Add the chopped ingredients. Mix it well.

After the 3 to 4 hours drain the Chinese cabbage as much as possible. Add the marinade and mix it well with your hands. You might use gloves as it might be too spicy for your hand. Fill the jar with the result. Push it down so that no air bubbles are inside. Leave a space about an inch / 2.5 cm, otherwise the jar might explode or the juice will come ot of the jar. Close the lid. Let it stand in your kitchen or wherever, but keep it away from sunlight. Once a day open the lid and let the fermentation gases out of the jar. Push the Chinese cabbage down, that nothing is floating on the surface. After 3 days see if it is sour enough for you. You can wait up to 5 days. Now put the jar into a fridge. After 7 days in the fridge the Kimchi is ready to eat. Kimchi can be stored up to 3 month in the fridge. The fermentation process will continue in the fridge, but much slower.After you took out some of the kimchi to consume it, push the rest of it down into the jar. Never use a spoon or something that has your saliva on the to get something out of the jar, your kimchi would spoil very fast.

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