Savory Summer Kimchi #SundaySupper!

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!

Saving Summer!

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!

INGREDIENTS:

  • 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.

Thank you again to our lovely hosts this week,Tara of Noshing With The Nolands and Stacy of Food Lust People Love for bringing us so many ideas and ways to Save Summer!!
Learn how to …

Sip sunny cocktails and smoothies

Scoop up special salsas and sauces

Jump into jellies, jams and preserves

Pucker up for pickles

Slurp and spoon soup and a side dish

Dive into divine desserts

Sunday Supper Movement

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