This is my third post for Sunday Supper now, and I’ve had a lovely time blogging along with the entire Sunday Supper family and I thought I’d just give a little shout-out to Liz from That Skinny Chick Can Bake! She is a lovely friend that guided me through signing up with Sunday Supper, getting my first post out and answering my endless questions about what to do, when to do it, where to put what – all the details that seem overwhelming for your first Sunday Supper post. Liz, you are awesome! Thank you again for all your help and support!
Now back to our regularly scheduled programming!
How do you save summer?
For many, this means jamming, canning, preserving for the long-term. Pantries around the world fill-up with the fruits of summer -even freezers! But our family enjoys preserving summer flavors in the fridge. Which means taking fruits & veggies that are really in-season and fresh-picked and transforming them into pickles that we make into meals, have with nearly every meal, enjoy as snacks and just extend the experience of these fresh veggies.
One of our favorites is pickled beets – but I do enjoy making things that my husband enjoys especially, but that I’m not entirely too fond of eating. The focus here is that it makes my husband happy, happy, happy! Although, to be fair – it makes my girls pretty ridiculously happy to because it means getting to the farmers market to buy bunches of veggies that they get to very slowly (it takes a long while ….) peel so I can chop, slice and dice for them to stuff into a jar and wait to devour. It’s a process, but it’s one that the entire family can enjoy together – who doesn’t love that?
This summer we have been making kimchi, a fantastic fermented cabbage & veg treat that hails from Korea. and lots of it. For whatever reason, there has been plenty of ridiculously fresh napa cabbage at the farmers market and while I use plenty of it in my cooking, my husband enjoys this most in kimchi. So after we received a very, very large daikon radish from the lovely farmers, Deena & Rob over at Sweet Roots Farm, we knew what we had to make.
The key to making a delicious kimchi is time. Take your time with this one. The flavors meld and the fermentation of the cabbage is what makes a great kimchi memorable and tasty. It can be eaten with anything, the ole’ husband enjoys it with fresh steamed rice for breakfast, heaps of it on nearly any kind of meat or fish – you can really enjoy it several ways, your imagination is your only limitation here. If you like a more mild kimchi, just put a bit less of the spicy stuff, or make a violent kimchi and tone it down to your liking by adding drops of white vinegar to individual portions. This will add more liquid to your kimchi, but its a sure way for you to enjoy a mild kimchi while leaving the rest of the kimchi to assault your husbands face – an abuse he thoroughly and willing enjoys!
- one large Napa Cabbage
- 2 TBS coarse salt (ie. kosher)
- 1/2 C + 2 TBS sugar
- 3 TBS Korean Chili Pepper (Gochujang), heaping
- 2 TBS Korean Chili Threads (Shilgochu)
- 20 garlic cloves, minced
- 2 inch length of fresh ginger, peeled and minced
- 1/4 C fish sauce
- 1/4 C soy sauce
- 1 bunch of green onions, cut into 1-inch batons
- 2 large carrots, peeled, halved and thinly sliced
- 1 medium daikon, peeled, halved and sliced into thin, bite-size pieces
First, remove the tough outer leaves of the napa cabbage. Slice the cabbage in half, removing the tough core. Cut the cabbage into two-inch pieces. Toss the cabbage pieces with salt and 2 TBS of sugar in a large, non-reactive bowl. Set a plate on top of the cabbage, one that fits within the confines of the bowl and will sit in the shallower parts of the bowl. Weight it down with something heavy for at least 24 hours. For me, that meant a few cans from the pantry and a cookbook.
In another medium, non-reactive bowl, make the marinade by mixing the vinegar, sugar, chili paste, garlic, chili powder, chili threads, ginger, fish sauce and soy sauce stirring until combined. Cover and set aside until the cabbage is ready for the next step. (*must wait 24 hours*)
Add the cabbage in handfuls to the marinade. Take small handfuls of cabbage, squeezing out any excess water before adding it to the marinade. Then mix in the green onion batons, carrot & daikon slices, packing them tightly into a large jar. Cover the jar tightly with a lid and let it stand at room temperature for at least 48 hours before placing in the fridge. Keep it out of direct sunlight during this process – a cool, dark place is best. Once you move the kimchi to the fridge, wait at least 4 days or 2 weeks before enjoying.
Keep covered in the fridge for up to one month. The flavors will dilute with time, so this kimchi will keep for several months, but it won’t taste as good as it did the first month.
- Dry Fruit – No-Dehydrator-Needed from Take A Bite Out of Boca
- Freeze Cherries from Pies and Plots
- Freeze Herbs from Rhubarb and Honey
- Make Freezer Harvest Soup Kits from Cindy’s Recipes and Writings
- Make Pesto Cubes from The Not So Cheesy Kitchen
- Make and Freeze Rosemary Butter from Momma’s Meals
- Make Ready to Blend Smoothie Packs for Your Freezer from The Educators’ Spin On It
- Oven Dry Cherries from The Redhead Baker
Sip sunny cocktails and smoothies
- Blueberry, Peaches and Cream Green Smoothies from Cupcakes & Kale Chips
- Green Tea and Chocolate Saketini from Ninja Baking
- Sangria from Confessions of a Culinary Diva
Scoop up special salsas and sauces
- Classic Freezer Tomato Sauce from Noshing With The Nolands
- Peach Salsa from The Texan New Yorker
- Pico de Gallo from Bobbi’s Kozy Kitchen
- Spicy Apple – Carrot Chutney from What Smells So Good?
- Spring Conserve from Hezzi-D’s Books and Cooks
Jump into jellies, jams and preserves
- Apricot Habanero Jam from Food Lust People Love
- Corn Cob Jelly from Daily Dish Recipes
- Fig Preserves with Sherry from Olives and Figs Chronicles
- Hot Pepper Jelly from A Kitchen Hoor’s Adventures
- No Pectin Apricot Jam from Curious Cuisiniere
- Peach Preserves from Delaware Girl Eats
- Pineapple Mango Moscato Jam from Seduction in the Kitchen
- Red Pepper Jam from The Wimpy Vegetarian
- Raw Raspberry-Vanilla Chia Jam from Shockingly Delicious
- Savory Fig and Sweet Onion Freezer Jam from Peaceful Cooking
- Spicy Ginger Tomato Jam with Coconut Sugar from Sue’s Nutrition Buzz
Pucker up for pickles
- Bread and Butter Pickles from That Skinny Chick Can Bake
- Garlic-Dill Pickles from Hot Momma’s Kitchen Chaos
- Pickled Beets and Onions from Kudos Kitchen by Renée
- Pickled Cherries from Jane’s Adventures in Dinner
- Pickled Green Tomatoes from Culinary Adventures with Camilla
- Pickled Purple Cabbage from Simply Healthy Family
- Refrigerator Pickled Jalapeños with Herbs from Magnolia Days
- Refrigerator Pickled Radish and Turnips from The Girl In The Little Red Kitchen
- Refrigerator Pickles from Webicurean
- Sweet Pickled Cauliflower from Because I Like Chocolate
Slurp and spoon soup and a side dish
- Easy Garden Fresh Tomato Basil Soup from Neighborfood
- Savory Summer Kimchi from A Mama, Baby & Shar-pei in the Kitchen
Dive into divine desserts
- Easy (no machine) Cherry Cheesecake Ice Cream from Mama Bee Does
- Freeze ‘em For Later Peach Berry Hand Pies from eating in instead
- Frozen Yogurt Covered Blueberries from Peanut Butter and Pepper
- Lemon and Blackberry Meringue Cakes from Happy Baking Days
- Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl
- Vegan Strawberry Ice Cream from Killer Bunnies, Inc
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