Kimchi – Beginners Version

Ingredients

  • 1 Napa cabbage, cut into 1 1/2-inch strips
  • 1 small head bok choy
  • 1/2 C kosher salt
  • 2 T garlic, minced
  • 2 T ginger, minced
  • 1 t sugar
  • 3 T water
  • 4 T Korean red pepper flakes
  • 1 large carrot, peeled and shredded
  • 2 bunches scallions, cut into 1-inch pieces

Instructions

  1. Place the cabbage in a large bowl, sprinkle with salt and add water to cover. Allow the cabbage to sit for 1-2 hours until wilted.
  2. Discard the water and rinse the cabbage 2-3 times until salt is removed.  Allow to drain for 15-20 minutes.
  3. In a separate bowl, combine cabbage with remaining ingredients and mix well. Add the cabbage and bok choy and mix well to coat.
  4. Once everything is combined, pack the mixture in a jar pressing down tightly so that the cabbage is submerged in liquid.
  5. Seal jar and allow it to sit at room temperature for 2-5 days. Put the jar on a plate in case it bubbles over while fermenting.
  6. Each day, open the lid to release fermentation gases and press down the cabbage to keep it submerged in the liquid. You may want to taste a sample each day to decide when it is done to your liking.
  7. After 2-5 days, store the kimchi in refrigerator.
Kimchi (1)
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Produce Cleanup Day……..

We have a lovely pile of produce waiting for me to attend to it.  It must have inspired DS19 while I was at the dentist because when we returned home he had a pot of homemade tomato sauce started on the stove.  After his lunch there was still quite a bit in the pan so I decided to transfer it to some canning jars and pressure can it.  I also had leftover chicken broth in the outside refrigerator so it might as well have joined the tomato sauce.

While the canner was chugging away, I decided to start a batch of Kimchi with some Nappa cabbage and bokchoy that were getting a little older, adding some tops from purple onions and a carrot.  I also roasted the tomatillos from the CSA delivery along with the purple onions and some garlic.  Tomorrow they will combine with cilantro, fresh garlic and a jalapeño for a Roast Tomatillo Salsa. 

Once that was all taken care of I noticed some corn I had left out overnight and a last bag of string beans from the CSA. The corn was taken off the cob and popped into two jars with a little salt and hot water.  The string beans received the same hot water treatment but they were processed separately because they require different timings.

Lastly, the bones leftover from supper have been neatly tucked into the instant pot with leftover carrots and some shabby looking green onions.  An hour pressure cooking followed by an overnight slow cook should yeild some lovely

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Sweet Pickle Relish

Ingredients

  • 6 C chopped cucumber
  • 1 1/2 C chopped onion
  • 1 T salt
  • 1 1/2 C vinegar
  • 3/4 C honey
  • 1/2 t celery seed
  • 1/2 t ginger
  • 1 T cornstarch
  • 1 T water

Instructions

    1. Toss cucumber and onion with 3/4 T salt. Let it rest in a strainer over a bowl for 3 hours.
    2. Discard the liquid and transfer the cucumber and onion to a kitchen towel, squeezing out as much liquid as possible.
    3. Bring the vinegar, sugar, and 1/4 T salt to a boil in a saucepan, stirring to dissolve the sugar.  Bring it to a boil.
    4. Add the vegetables and simmer for 2 minutes.
    5. Dissolve the cornstarch and stir the mixture into the relish. Simmer for 1 minute.
    6. Transfer into jars and process in a water bath.

Summertime – Week 7

  • July 28 – Declutter Kitchen Food Cupboard
  • July 29 – Declutter Kitchen Refrigerator
  • July 30 – Declutter Pantry Food Cupboard
  • July 31 – Declutter Canning Cupboards
  • August 1 – Declutter Coat Closet Hanging & Shelf
  • August 2 – Declutter Coat Closet Storage
  • August 3 – Declutter Utility Room

 

A Beautiful Day on the Coast

We ventured to Cannon Beach today for a quick family outing.  The weather was lovely (65 degrees on the coast, 91 in the city), the drive was pretty and it gave me a chance to walk for a while to test out how the knee is healing.

We perused the shops and had a relaxing cup of chai at Insomnia Coffee.  We finished the day with a great bowl of clam chowder at the Driftwood for lunch after a fantastic walk on the soft sand and surf.

Strangely, I kept seeing Corgi’s.  I know it’s normal to see lots of dogs at the beach, but I had seen seven Corgi’s before lunch, 2 were on the patio of the restaurant when we arrived and five more came in after they finished.  When I finally mentioned to one of the Corgi owners that my son is a big fan of the breed, she said that they were in town a day early for the 2018 Oregon Corgi Beach Day – Benefiting the Oregon Humane Society. From costume contests to Corgi races, there were over 600 Corgis there is 2017 and they were expecting over a thousand this year.

Looking North from Cannon Beach
Looking South toward Haystack Rock
The river running to the sea

Kraut 2018

Ingredients

  • 1000g shredded cabbage
  • 30g sea salt
  • 2 t caraway seeds

Instructions

  1.  Wash the cabbage, removing tougher outer leaves (leave these aside, we’ll use them later).
  2.  Quarter the cabbage and cut out the core (give these to the chickens as treats).
  3. Thinly slice the cabbage.  I used a mandoline for this job – it was super quick.
  4. Pack the cabbage into a clean crock in layers, salting and pounding with a wooden kraut pounder between layers.
  5. Cover and check in about an hour.  The liquid level should come up above the level of the cabbage.  Any cabbage above the liquid brine will mold.
  6. Pound again if necessary.
  7. Once you have enough liquid, push all of the cabbage under it and cover with the large outer cabbage leaves that you left aside.  Then add a plate of some type and a weight.
  8. Finally cover with a few layers of cheese cloth held with a rubber band.
  9. Every 12 hours check the sauerkraut, skim off any scum the forms on the surface.
  10. After 2-3 weeks, have a taste, if it’s to you liking pack into jars and refrigerate or can.  If not, let it ferment a bit longer.