Friday, June 28, 2019

Mixed Vegetable Kimchi

Some of the greens we get from the farm are greens we're not too excited to eat. Some go straight to our rabbit (looking at you, mustard greens). Some clearly want to be made into something more interesting. Like kimchi.

Usually once I get a Napa cabbage and some scallions I'll make a batch. I have to say that in the past I've been disappointed in my kimchi but I think it's because I use too much liquid and so it's soggy. I'm going to try to remedy that this time. Also, I had four different vegetables I could use in the batch, so I did:  Napa cabbage, bok choi, scallions and daikon radish. For proportions of the salt and water and the spices, I used the cabbage and radish kimchi recipe on page 182 of The Joy of Pickling.

These have been brining since yesterday and, after a quick purchase of fresh ginger, I mixed up the drained vegetables with minced ginger, Korean red pepper, salt and sugar. Now this will ferment in its brine for a few days. And then I plan to make sure I remove most of the extra liquid so my finished product isn't so disappointing. I guess we'll find out next week.

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