Bibimbap made on a bed of jasmine rice, homemade pickled daikon & carrot, sautéed sesame soy bok chet and bok choi greens from the garden, home pickled radish, thinly sliced tenderloin marinated in a homemade ponzu sauce, home fermented hot pink kimchi, farm fresh fried egg with black sesame seeds, and our house aged fermented gochujang.
One of my favorite things of all time to eattime. Gochujang is a miracle condiment that makes every savory dish better.
Not only condiment. You can make great dishes using it. Decades ago when I was a poor student, I made a kind of bolognese with it cause I didn’t have anything else in my fridge, and it turned out so great that I still sometimes make that to this day.
Good Lord, that looks fantastic!
That looks and I’m sure tastes awesome.
I’m inspired, thanks for sharing.Thanks for commenting, I know it seems a little pompous to talk about all of our homemade ingredients but honestly that’s what we do, we cook with passion and love to grow and make our food.
What’s hot pink kimchi?
It’s a kimchi made with both green and red cabbage and aside from the normal additions of garlic and ginger, it also has some hot chile peppers added before the ferment.
Oh neat, Ive never made Baechu kimchi with anything other than napa cabbage. Do you use fish sauce or fermented krill, or just add a little additional salt?
Always neat to see people expanding on kimchi, I really only know what my mom taught me and she’s what I’d call radically traditional when it comes to Korean food.
So about the “Hot Pink Kimchi” I have to admit that it doesn’t follow a traditional Korean method, instead of using napa cabbage we use classic green and red cabbages, the green is usually cannonball sized whereby the red is always smaller by comparison. Our version is not a Beachu Kimchi and it doesn’t use any fish sauce or any seafood flavorings, in fact, the recipe was originally developed for Vegans although I myself am an omnivore by choice. I will post the recipe below/above.
will post the recipe below/above.
Thanks, I’ll have to give it a try! I’m not a die hard puritan like my mom, I’ll basically eat/make anything as long as it’s tasty.
It is delicious and I think the texture of it is half of the appeal. We always make huge batches of it and it never goes to waste. Best of luck with it!
Looks delicious, thanks för sharing
How long can you keep your kimchi in the fridge? Care to share the recipe? I’ve tried to make kimchi a few times, but I never get the mixture quite right, so mine doesn’t last very long (about 2-3 weeks).
Here you go, we can keep our kimchi for months but it isn’t a traditional Korean version.
The recipe is as follows, it will make two quart jars:
INGREDIENTS:
Toss together in a large bowl
700 g Green Cabbage (1" chunks) 300 g Red Cabbage (3/4" chunks) 1 1/2 TBSP Sea Salt
Blend:
17.5 g Garlic 55 g Ginger 10 g Red Hot Chile (this is to taste, we use asian style chiles) 1/4 cup Water
** Additions.**
125 g Green Scallions (1.5" slices) 150 g Carrot (julienned)
1.75 TBSP Sea Salt. Water as needed.
DIRECTIONS:
-Wash cabbage and remove any damaged leaves and weird spots. Save 2 good outer leaves for topping each gallon jar.
-Halve, core, and chop the cabbages. Separate any big chunks. Sprinkle on the salt and mix really well. DO NOT squeeze like you would for sauerkraut. Just toss. Set aside while prepping the other ingredients.
-Wash, peel, and rough chop ginger. Peel garlic, grab the hot chiles and blend, we use these little Ninja things. Does not have to be smooth. A little texture is good.
-Peel carrots and julienne, an asian grater is great for this.
-Wash, tip, and diagonally slice scallions into 1.5" strips. With any big scallions, cut the white part in half.
DRAINING THE SALTED CABBAGE
-Clean the big sink really well with soap and rinse it down. You will lose some pieces, so if the sink is clean, you can still use them.
-Set a large bowl or equivalent on the side of the sink and fill it with water, swish the cabbage around a bit with your hand, place your (clean) arm across the side with the pouring divot to create a dam, and tip the water out in the sink.
-Repeat 3 times. (A little water left in the bottom isn’t a big deal. You’ll have to add water later anyway.)
MIXING AND FERMENTATION
-Put on some rubber gloves, get your clean gallon jars, and put them in the sink.
-Mix the rest of the ingredients, including the salt, together with the cabbage. Mix really well. DO NOT SQUEEZE.
-Put an inch of water in each jar and start packing in the kimchi mix, using your fist to pack it down. Add a little water as needed to prevent air bubbles. Scrape the sides of the bowl as you go so that the ginger-garlic stuck on the sides gets incorporated.
-Once the mix is all in there, run a dribble of water around the rim to rinse everything down the sides of the inside of the jar until there is water just covering the kimchi.
-Press the reserved cabbage leaves over the top of the kimchi to prevent oxidation (you can rip them into big pieces if necessary - the idea is total coverage.)
-Set the gallon jars on a deep plate or something that will catch spillage during fermentation, top with the muslin and a rubber band, and set in a shady place inside.
***IMPORTANT: You will have to keep an eye on it after the first 24 hours. When the liquid level starts to rise, you have to release the air bubbles so it doesn’t overflow.
TO DO THIS, put the jar in the a sink, remove the muslin (rinse if juicy – set in a clean place) and the cabbage leaves (put them in a bowl to reuse), and then find something like a silicon spatular (we have a long thin plastic fermentation “knife”) run it down the sides of the jar pressing inwards to release the air bubbles. Replace the cabbage leaves and run a little water around the rim again to rinse anything back into the kimchi. Replace muslin, and put away. CHECK IT EVERYDAY.
Fermentation takes about 7 DAYS.
What’s the weight of the salt? Salt can vary in weight per tbsp by as much as 50%, depending on how fine or coarse it is. For preserving foods the amount of salt is critical.
Great point, and yeah, it is crucial, especially for ferments. I just weighed a tablespoon of the salt I used for it, and it’s 16.5 grams; therefore, 7 eighths of a tablespoon would be 14.5 grams and one and a half tablespoons would be 24.75 grams. I never use fine salt here as it doesn’t distribute all that well, so we use medium-ground sea salt. Also bear in mind that the one and a half tablespoons of salt in the first mix gets washed off with the water rinse.
Thanks so much!
Awesome, thank you!
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