1. Nappa Cabbage - Kimchi
2. Turnips - Spiced
3. Lemons - Spiced
4. Carrots - Spiced
4. Carrots - Spiced
VEGAN KIMCHI RECIPE:
1 medium head (2 pounds) napa cabbage
1/4 cup sea salt or kosher salt
Water
1 tablespoon grated garlic (5 to 6 cloves)
1 teaspoon grated ginger
1 teaspoon sugar
1/2 cup Korean chili powder (kochukaru)
8 ounces Korean radish or daikon, peeled and cut into matchsticks
4 scallions, trimmed and cut into 1-inch pieces
2 tablespoons white or red miso paste
Optional additions
Half a red pepper, finely chopped
1 carrot, grated
1 apple, finely chopped
dried kombu seaweed
Kelp powder mixed with water
1 pea, finely chopped
Equipment
Cutting board and knife
Large bowl
Gloves (optional but highly recommended)
Plate and something to weigh the kimchi down, like a jar or can of beans
Colander
Small bowl
Clean 1-quart jar with canning lid or plastic lid
Bowl or plate to place under jar during fermentation
INSTRUCTIONS
1. Slice the cabbage: Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.
2. Salt the cabbage: Place the cabbage and salt in a large bowl. Using your hands (gloves optional), massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Put a plate on top and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.
3. Rinse and drain the cabbage: Rinse the cabbage under cold water 3 times and drain in a colander for 15 to 20 minutes. Rinse and dry the bowl you used for salting, and set it aside to use in step 5.
4. Make the paste: Meanwhile, combine the garlic, ginger, sugar, and seafood flavor (or 3 tablespoons water) in a small bowl and mix to form a smooth paste. Mix in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons).
5. Combine the vegetables and paste: Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, scallions, and seasoning paste.
6. Mix thoroughly: Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
7. Pack the kimchi into the jar: Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal the jar with the lid.
8. Let it ferment: Let the jar stand at room temperature for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
6. Mix thoroughly: Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
7. Pack the kimchi into the jar: Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal the jar with the lid.
8. Let it ferment: Let the jar stand at room temperature for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
9. Check it daily and refrigerate when ready: Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it's best after another week or two.
Pickled Turnips
Turnips (not rutabagas) chopped to coarse sticksA few slices of beet for colour (red traditional, try yellow too)Garlic: 1-4 clovesBay leaves: 1-3Salt: min. recommended: 1.5 tbsp max recommended: 5 tbsp
Other optional spices: fennel seed, coriander, hot peppers, chili flakes
1. Cut vegetables into long sticks, approximately the same size so they ferment at the same rate.
2. Fill jar with turnips, beets, garlic, salt and spices.
3. Fill with water and place on counter with mason jar top (no ring) or airlock.
4. Ferment at room temperature for 1-3 days (depending on level of heat in the room) pushing vegetables under the liquid daily.
5. Taste, and store in fridge until consumed.
Preserved Lemons/Citrus
For 1L mason jar:
About 8 lemonsBay leaves: 3-6Black pepper (cracked): 1 tspCoriander: 1-2 tbspSalt: min. recommended: 3 tbsp max recommended: 6 tbspHot peppers or chili flakes (optional)
Other optional spices: sugar, paprika, turmeric, fenugreek, mustard, cloves, cinnamon
1. Cut an X into lemons or poke with sharp knife all over, and squeeze 75% roughly of the juice into a bowl.
2. Squish lemons into the mason jar.
3. Add lemons and spices and salt.
4. Push lemons down into juice, and water to cover if necessary.
5. Place on counter with mason jar top (no ring) or airlock.
6. Ferment at room temperature for 1-3 days (depending on level of heat in the room) pushing vegetables under the liquid daily.
7. Taste, and store in fridge until consumed.
Spicy Indian Style Pickled Carrots
1/4 cup toasted brown mustard seed1.5tbsp coriander1 tbsp toasted cumin1 tsp turmericHot peppersSalt: min. recommended: 1.5 tbsp max recommended: 4 tbsp
Other optional spices: lemon juice, fennel seed, fenugreek, nigella (black seed), ginger, garlic, curry or curry leaves.
1. Cut vegetables into long sticks, approximately the same size so they ferment at the same rate.
2. Fill jar with carrots, salt and spices.
3. Fill with water and place on counter with mason jar top (no ring) or airlock.
4. Ferment at room temperature for 1-3 days (depending on level of heat in the room) pushing vegetables under the liquid daily.
5. Taste, and store in fridge until consumed.
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