Happy Valentine's Day! We're not up to much today, just making some heart shaped pizzas later. Still dealing with sick town around here.
What are your V-day plans?
Tell me so I can live through you!
I made some Kimchi, and it was so easy! Here's how it went down:
Kimchi is a traditional Korean dish of fermented cabbage and vegetables. Usually, it's made with Napa cabbage and Korean chili powder. It might also have salty tiny shrimp in it or fish sauce. I deviated from the tradition in several ways. I used red cabbage, both because that's what I had and because I wanted a colorful kimchi. I also used a chili garlic sauce, as I really like this sauce in normal cooking and had it on hand. You can use sriracha too if you would like.
I left out the non-vegan shrimp and fish sauce. I also added more additional veggies than the regular kimchi, like the daikon and carrots. Daikon looks like a huge long white radish, and has a sweet, earthy, peppery taste. It can be found at well stocked grocery stores or Asian markets.
Ingredients
1/2 head purple cabbage, cubed
1/2 of a daikon radish, peeled and cut into matchsticks
2 cups carrots, cut into matchsticks
4 cloves garlic, minced
1 bunch scallions, all parts, cut into 2" lengths
1/2 cup kosher salt
3-4 tbsp chili garlic sauce
empty glass jars
First, place the cabbage into a big bowl and sprinkle with the salt. Fill the bowl with enough cold water to cover the cabbage. Some cabbage will float, but that's ok. Cover with plastic wrap and let sit overnight.
The next morning, rinse the cabbage well and squeeze any excess water out. Place in the big bowl and add all ingredients. Toss with your hands until the chili sauce is evenly distributed.
Pack the mixture into the jars, forcing as much as you can into the jar.
Let the jars sit on the counter for 24 hours to start the fermentation. Open briefly after the 24 hours to let any accumulated gas escape. Store the kimchi in the fridge for 3-7 days to finish fermenting. Once it is fermented to your liking, eat it up! Eat it over rice, in fried rice, or as a condiment for any Korean food you happen to be enjoying!
They say that kimchi is one of the healthiest foods out there. With all veggies and no fat, I would hope so!
Totally try making this, it's really easy and so fun.
What are your V-day plans?
Tell me so I can live through you!
I made some Kimchi, and it was so easy! Here's how it went down:
Kimchi is a traditional Korean dish of fermented cabbage and vegetables. Usually, it's made with Napa cabbage and Korean chili powder. It might also have salty tiny shrimp in it or fish sauce. I deviated from the tradition in several ways. I used red cabbage, both because that's what I had and because I wanted a colorful kimchi. I also used a chili garlic sauce, as I really like this sauce in normal cooking and had it on hand. You can use sriracha too if you would like.
I left out the non-vegan shrimp and fish sauce. I also added more additional veggies than the regular kimchi, like the daikon and carrots. Daikon looks like a huge long white radish, and has a sweet, earthy, peppery taste. It can be found at well stocked grocery stores or Asian markets.
Ingredients
1/2 head purple cabbage, cubed
1/2 of a daikon radish, peeled and cut into matchsticks
2 cups carrots, cut into matchsticks
4 cloves garlic, minced
1 bunch scallions, all parts, cut into 2" lengths
1/2 cup kosher salt
3-4 tbsp chili garlic sauce
empty glass jars
First, place the cabbage into a big bowl and sprinkle with the salt. Fill the bowl with enough cold water to cover the cabbage. Some cabbage will float, but that's ok. Cover with plastic wrap and let sit overnight.
The next morning, rinse the cabbage well and squeeze any excess water out. Place in the big bowl and add all ingredients. Toss with your hands until the chili sauce is evenly distributed.
Pack the mixture into the jars, forcing as much as you can into the jar.
Let the jars sit on the counter for 24 hours to start the fermentation. Open briefly after the 24 hours to let any accumulated gas escape. Store the kimchi in the fridge for 3-7 days to finish fermenting. Once it is fermented to your liking, eat it up! Eat it over rice, in fried rice, or as a condiment for any Korean food you happen to be enjoying!
They say that kimchi is one of the healthiest foods out there. With all veggies and no fat, I would hope so!
Totally try making this, it's really easy and so fun.
Thanks for reading! Best wishes and love from Portland.
Pretty! Looks delicious too
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