Fresh Pepper Kimchi

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Fresh Pepper Kimchi
An easy way to make a local and customizable kimchi!
Course Side Dish
Cuisine Korean
Prep Time 30 minutes
Servings
quart
Ingredients
Course Side Dish
Cuisine Korean
Prep Time 30 minutes
Servings
quart
Ingredients
Instructions
  1. Start by preparing the napa cabbage: trim the root end and then slice in half length-wise. Turn cabbage cut side down and slice thinly cross-wise. Weigh the prepared cabbage and add 3.5% salt by weight (see story above for more details). My trimmed cabbage weighed 1 pound 6 ounces to which I added 1 tablespoon plus 1/2 teaspoon canning salt. Massage the cabbage and salt together until the cabbage has wilted and it has released it's moisture. Set aside.
  2. Add the remaining ingredients to a food processor, starting with 2 tablespoons of vinegar, adding more if necessary, to create a pesto-like paste. Add paste to the cabbage and mix well to combine.
  3. Pack into a quart-sized canning jar by adding a small amount of the cabbage mixture at a time and packing down with the back of a large spoon before repeating the process. Run a skewer around the jar to release any air bubbles. Weigh down the cabbage to ensure it is completely submerged under the liquid (see story above for more details).
  4. Set aside to ferment - the time will depend on the temperature of your space along with your taste preferences. Taste it often to decide when it is finished (I let mine ferment for 1 week). Transfer to the refrigerator and eat within a couple of months.
Recipe Notes

The pepper paste is adapted from Gjelina: Cooking From Venice, California.

Carrot and Kombu Quick Pickle

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Carrot and Kombu Quick Pickle
A lightly crunchy pickle with the perfect balance of sweet, acidic, and sea flavors.
Course Side Dish, Snack
Cuisine Japanese
Prep Time 20 minutes
Cook Time 10 minutes
Servings
quart
Ingredients
Course Side Dish, Snack
Cuisine Japanese
Prep Time 20 minutes
Cook Time 10 minutes
Servings
quart
Ingredients
Instructions
  1. Add the vinegar, water, kombu, garlic, sugar and salt to a medium saucepan and bring to a boil over medium heat, stirring to ensure the sugar and salt have dissolved. Add the carrots and cook for an additional 2 minutes (the liquid may not come back up to a boil, which is fine, the goal is to just slightly soften them).
  2. Transfer to a quart sized canning jar and allow to come to room temperature. Seal with a lid and transfer to the refrigerator. Enjoy within two months.
Recipe Notes

I sliced the carrots using the 3mm setting on my Oxo mandoline (which translates to about .12 inches).

Fresh Carrot, Turmeric & Ginger Dressing

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Fresh Carrot, Turmeric & Ginger Dressing
A fresh, flavorful dressing great with salad, rice bowls or wraps!
Course Main Dish, Salad
Cuisine Japanese
Prep Time 10 minutes
Servings
cup
Ingredients
Course Main Dish, Salad
Cuisine Japanese
Prep Time 10 minutes
Servings
cup
Ingredients
Instructions
  1. Add all ingredients into your blender, starting with only 2 teaspoons of honey, and blend until fully combined, about 1 minute, stopping to scrap down the sides of the blender if necessary. Taste and adjust seasoning as needed. Transfer to an air-tight container and store in the refrigerator for 1 week or store in the freezer for up to 6 months.
Recipe Notes
  1. If you haven't used fresh turmeric before, I would recommend starting with half of the amount I recommend and then adding more little by little. The flavor can easily overpower the other ingredients so it is best to start small and add more to taste.
  2. I used white miso because it is mild but you could try red miso for a funkier flavor (this might be closer to the Korean soybean paste).