9/19/2020
This week I
received radish, kale, chard, tomatillos, tomatoes, corn, peppers and cilantro.
Recipe 1:
CSA radish kimchi:
 |
| CSA radish kimchi |
Kimchi is Korean
method of pickling vegetables. Any
vegetables can be pickled using a paste consisting of garlic, ginger, gochugaru
(optional), salt and fish sauce (optional).
The main ingredients are garlic and salt. The rest are pretty much optional. Understanding the concept of kimchi making
helps how to learn kimchi with success over time! 😊
In today’s
post, I will show you how to make kimchi using veggies I received from Pam, the
owner of Eight Miles Creek Farm.
Ingredients:
radish (about 5 whole radishes with leaves and stems), peppers (2 peppers, any
kind will do), garlic (10 TB, chopped), ginger (1 TB, chopped), fish sauce (1/4
cup, optional), sugar (1 TB, optional), gochugaru (1 cup), sea salt (1-2 cups,
preferably for kimchi making, found in Korean stores).
How:
1. Wash all the veggies thoroughly. Chop them
into bite size pieces, if desired, as shown in the photos.
2. Brine veggies. Sprinkle salt on stems and
leaves of radish. Add about a cup of
water and mix well with the veggie. Let sit
until stems become pliable for about 3 hours.
Brining veggie with sea salt and water
3. Rinse brined leaves and stems. Now brine radish roots using the same brining
solution (to save salt, I “recycle” the solution). Let cubed radish brine until
nicely seasoned (I brined it overnight). Drain and rinse radish with water
briefly.
Brining cubed radish roots in salted water
4. Make kimchi paste by mixing garlic, ginger,
fish sauce and gochugaru.
Making kimchi paste with garlic, ginger, fish sauce, and gochugaru 
Optional veggies for kimchi: peppers!
5. Mix brined radish stems, leaves and roots in
the paste. Add some peppers and cilantro,
if desired.
6. Place kimchi in a container to ferment for
1-2 days before placing in the fridge.
All components of kimchi are ready now to be mixed and fermented!