Veggies, Winter Stash, WP Migration
Kimchi and dried cayenne peppers for our winter stash!
Last Sunday we made a batch of kimchi for our winter stash, and after allowing it to ferment for a week, we jarred it today. Most of the veggies were from our farm with a few from neighboring farms. We did purchase scallions, ginger, rice flour, fish sauce and salt from the store. This is the first fall we’ve had to buy scallions because our fall crop of is still in seeding trays on our propagation benches just waiting to be transplanted. We will probably end up feeding these scallion transplants to the worms who will turn them into beautiful soil.
THANKS TO MOM AND DAD, who kindly gave us the fermentation crock last year for a Christmas gift, this crock is being used to ferment our veggies into soured kimchi. Hopefully within the next month we will also be making sauerkraut for our winter stash. Kimchi is not for everyone because it is fermented, with a “sour and spicy” flavor, and perhaps an acquired taste. (Just think of the probiotics that we will be getting in the middle of winter to ward off those winter colds.) Danielle’s friend Meaghan was here this past week and I asked her if she ever tried kimchi, and her being a foodie and all, said something like, “No, I just could never get past the smell.”. Like I said, Kimchi isn’t for everyone, and I am not sure I can eat it everyday, but perhaps once a week in the winter. Oh, THANKS Meaghan for all the help you did in harvesting and packing our CSA Shares, doing chores, etc..
We followed Maangchi’s recipe because from reading recipes on her website, she seems to us anyway, the “Queen of Kimchi”. We did modify her recipe a bit because we are using our dried peppers that are very HOT and we do want the kimchi to be edible. (She calls for 5 cups while we only used 1 cup. Perhaps next year we can mix some dried Anaheim and cayenne so we can use more peppers without the heat.)
Our Kimchi Recipe
The Veggies:
22 pounds of napa cabbage, cored, chopped into bite sized pieces, and salted as Maangchi suggests, then drained and rinsed with water. (We used 1 cup of salt per 10 pounds of napa cabbage. We could fit another 10 lbs of cabbage and goods in the crock.)
2 cups minced onion
4 cups daikon radishes (GORGEOUS and purchased from Flying Cloud Farm)
8 cups green onions (scallions) – sliced diagonally
2 cups carrots (we got tired of slicing these)
22 pounds of napa cabbage, cored, chopped into bite sized pieces, and salted as Maangchi suggests, then drained and rinsed with water. (We used 1 cup of salt per 10 pounds of napa cabbage. We could fit another 10 lbs of cabbage and goods in the crock.)
2 cups minced onion
4 cups daikon radishes (GORGEOUS and purchased from Flying Cloud Farm)
8 cups green onions (scallions) – sliced diagonally
2 cups carrots (we got tired of slicing these)
The Porridge:
6 cups water
1 cup unbleached rice flour (We bought our flour from bulk at the grocery store, but next time I want to look for Bobs Red Mill, the sticky rice kind)
1 – 1/2 cups Fish Sauce (We used the Thai Kitchen brand name)
1/2 cup turbinado dark organic sugar (coarse sugar)
1 cup cayenne pepper (dehydrated from our 2011 crop)
1 – 1/2 cups crushed garlic (cut it back from 2 cups because our garlic is STRONG)
4 tablespoons minced ginger
6 cups water
1 cup unbleached rice flour (We bought our flour from bulk at the grocery store, but next time I want to look for Bobs Red Mill, the sticky rice kind)
1 – 1/2 cups Fish Sauce (We used the Thai Kitchen brand name)
1/2 cup turbinado dark organic sugar (coarse sugar)
1 cup cayenne pepper (dehydrated from our 2011 crop)
1 – 1/2 cups crushed garlic (cut it back from 2 cups because our garlic is STRONG)
4 tablespoons minced ginger
