With winter’s approach, my thoughts go to ferments, and how particularly satisfying – and beneficial – they are at this time of year. Cool-weather vegetables, such as brassica, lend themselves to making easy and delicious living foods like sauerkraut and kimchi. Why not make some today?Continue reading “Farm Ferments: Brassica’s Biotic Bounty”
I’m a big kimchi fan, but I usually make kkakdugi. When I recently had the opportunity to acquire Napa cabbage for a big discount, I jumped on it – and made baechu kimchi!Continue reading “Frugal Ferments: Napa Cabbage (Baechu) Kimchi”
When you find a 3.5 pound bag of Bok Choy leaves on clearance for $.99, you snatch it up, right? Right. And then you decide whether to sauté it (delicious!!) or ferment it. This time, I opted for the latter.Continue reading “Frugal Ferments: Bok Choy Kimchi”
I’m just guessing that there may be some people out there for whom having hands redolent of garlic, fish sauce, and gochugaru (고추가루) would be unappealing…but I actually find it rather pleasant. Why? Because I know it means some delectable variety of kimchi is underway. In a couple of weeks, the nascent kimchi – currently salty and crisp – will be perfectly fermented and full of probiotic goodness.Continue reading “Farm Ferments: Hands-On Kimchi”
It was a cold and rainy day…the kind of day meant for indoors pursuits. I had purchased a big, fresh Korean radish (Mu 무) recently, along with scallions, and the time felt right to create something tasty from these ingredients. Having recently met someone who mentioned that she enjoyed kimchi but didn’t make it herself, I decided that some of this batch of Kkakdugi (깍두기) would be gifted.
It’s been busy around here, but we always make time to keep our cultures – and guts – happy. Today, I harvested kombucha and water kefir, and started a batch of Kkakdugi ( 깍두기, Korean radish kimchi).
Why do root vegetables like rutabagas get a bad rap? They’re nutritious, tasty, and, properly stored, can stay edible for a long time. It must have something to do with their plain appearance – no flash, no glitz, just “what you see is what you get”. And, because I like their lack of pretense (and their flavor), I’m making them into a probiotic delight. Join me on this kimchi-making journey!
I typically make two quart jars of my favorite kimchi, kkakdugi, at a time. The last time I did, though, the second jar became a bit too fermented (it gets very soft and loses that radish crunchiness I like) for my taste. With a lonely, soon-to-be-rubbery daikon in the crisper drawer, it simply made sense to make a small batch of this spicy probiotic condiment.