Inspired by a friend who brought us a huge bag of delicious vegetables from Provider Farm in CT, I've engaged in some experiments in fermentation. I'm not a huge fan of root vegetables, but I love pickled and spicy stuff. This pick shows:
Sauerkraut: classic, green cabbage and salt. B got me a pickling crock for Christmas, so I used that with a gallon ziplock bag filled with water to weigh down the kraut. Since I started this batch, B got me some pickling weights (isn't that thoughtful), so next time I'll use those. Review: easy and delicious. I let it do it's thing on the counter for about a week and then moved it into the fridge. I think it could have stayed out longer, but it's still good.
Kimchi 1: I used this recipe, and followed it pretty closely (for once in my life). I used beautiful watermelon radishes from the farm and the farm garlic. I went a little heavy on the garlic and pepper flakes. This kimchi is the dark red on in the picture. I love this stuff! It turned out amazing and crunchy and excellent. Just the thing for dulled winter tastebuds. Like the kraut, I only had it out for a week, I probably could of let it get a little funkier, but it's still really good.
Kimchi 2: I referenced the recipe above, but went a little rogue. I omitted the ginger, because I was out of it, and used about half the amount of red pepper. This one was a combo of white turnip, rutabaga, and green cabbage. It's more mellow than kimchi 1, but still good.
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