I made another half-gallon batch of this today using bread yeast instead of champagne yeast. I'll find out in a couple of days if the type of yeast has any impact on the taste. You cannot use bread yeast when making hard apple cider, for example, unless you want your cider to taste like apple bread.
From the first batch, the first liter was drunk 2 days after I transferred the brew from the 1-gallon jug to the two 1-liter glass bottles. It was sweet and had a very strong ginger kick to it. The best part was the carbonation. Nice and fizzy. The second bottle was drunk a week after racking and it wasn't as sweet. It had some carbonation and it might have bordered on being slightly alcoholic. Nonetheless it's a fun experiment.
Coconut Chia Drink
Finally there is a use for my unused half-pint jars. This tastes pretty good at any time, morning or night. I usually make three 8 oz servings at a time. I started using Trader Joe's light coconut milk (the stuff from the can not carton) since it only contains coconut milk and water. You can get coconut milk with 60% or more coconut milk in the can at an Asian grocery store. Be sure to read the labels for the ones that just have coconut milk and water as its ingredients.
Ingredients per 8 oz (half pint) jar:
1 tbsp organic chia seeds
1/3 c light coconut milk
2/3 c filtered water
1 tsp honey or some stevia sweetener, if desired
Directions
Fill each clean jar with chia seeds. Pour in coconut milk, water and sweetener. Stir well so that the chia seeds don't all clump together. Put clean lid onto the jars and secure with a jar band.
Put in refrigerator for a few hours. The chia seeds will have ballooned in size from absorbing the water. Give the jar a quick shake before opening and drinking.
You can also blend the contents of one jar with 2 medium ripe bananas for a quick smoothie.
This doesn't have a pudding consistency and is really meant for drinking. It's also not for anyone counting calories either. Most of the calories in this recipe are in the chia seeds. A third cup of light coconut milk is about 50 calories.
Ingredients per 8 oz (half pint) jar:
1 tbsp organic chia seeds
1/3 c light coconut milk
2/3 c filtered water
1 tsp honey or some stevia sweetener, if desired
Directions
Fill each clean jar with chia seeds. Pour in coconut milk, water and sweetener. Stir well so that the chia seeds don't all clump together. Put clean lid onto the jars and secure with a jar band.
Put in refrigerator for a few hours. The chia seeds will have ballooned in size from absorbing the water. Give the jar a quick shake before opening and drinking.
You can also blend the contents of one jar with 2 medium ripe bananas for a quick smoothie.
This doesn't have a pudding consistency and is really meant for drinking. It's also not for anyone counting calories either. Most of the calories in this recipe are in the chia seeds. A third cup of light coconut milk is about 50 calories.
Perfect Soft Boiled Eggs via Steam
I'm pretty sure that you can use any quantity of eggs for this. It's definitely not something that you'd want to do for Easter though, unless these were for breakfast and not EE dyeing/hunting.
Bring a pot of water to boil. Insert metal steamer basket. Add eggs. Boil for 6 minutes. Turn off heat. Put eggs in cold water to cool down. Peel eggs. Enjoy.
Bring a pot of water to boil. Insert metal steamer basket. Add eggs. Boil for 6 minutes. Turn off heat. Put eggs in cold water to cool down. Peel eggs. Enjoy.
Pumpkin Spice Scones
Just like how Starbucks makes them, well, not really. I really did try to replicate the taste. Except, I forgot to add the vanilla extract to the dough so I added it to the spiced icing instead. This scone tastes less sugary than what you can get at Starbucks. There's only a third of a cup of brown sugar in the whole batch, plus whatever icing that was squiggled on top of the scones. These taste really good when eaten the same day they're baked. They're slightly less fresh the day after. And, the scones have dried out somewhat after that but a good complement to tea and/or coffee.
This dough was really, really wet and sticky. I was concerned that it wouldn't form into the triangles after baking. If you want easier cleanup, place a silicone mat under the rack that the scones are cooling on before glazing.
Scone Ingredients
2 c unbleached all purpose flour
1/3 c light brown sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
3/4 tsp ground cloves
3/4 tsp ground ginger
3/4 tsp ground nutmeg
1/2 c organic pumpkin purée
1 large egg
up to 3 tbsp organic half'n'half
1 stick (8 tbsp) cold unsalted butter, cut into chunks
Spiced Glaze Ingredients
1 c powdered sugar
1 tbsp organic half'n'half
1/4 tsp pumpkin pie spice
1 tsp vanilla extract
Directions
Preheat oven to 400 degrees F.
To make the dough, blend together all the dry ingredients and the butter in a food processor. Next, add all the wet ingredients (egg, pumpkin, half'n'half). Pulse until it just comes together. It'll be sticky and wet.
Turn dough out onto a silicone mat. If the dough is too sticky, wet your fingers with some water and gently press the dough out into a rectangular shape. You're aiming for an even block of dough that is 1/2" tall. If you're as good as a Starbuck's baker, you can pat this dough out to be 10" x 7". But, if you're not, it'll look like some rectangular blob.
Use a pastry knife and cut the triangle in half and in half again. Of the smaller triangles, cut these diagonally to make triangle wedges. Don't try to break these apart when they are wet. It simply will not work.
Bake on a rimmed or unrimmed baking sheet for 15 minutes. Try to break out the wedges as individual pieces and cool on a wire rack.
To make the spiced glaze:
Combine all the glaze ingredients together in a bowl. And use a spoon or sandwich bag to create zig-zag lines on top of the scones.
To make a simple sugar glaze:
Combine all the glaze ingredients except for the pumpkin pie spice and glaze accordingly.
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| Pumpkin Spice Scones, glazed and all for me...! |
This dough was really, really wet and sticky. I was concerned that it wouldn't form into the triangles after baking. If you want easier cleanup, place a silicone mat under the rack that the scones are cooling on before glazing.
Scone Ingredients
2 c unbleached all purpose flour
1/3 c light brown sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
3/4 tsp ground cloves
3/4 tsp ground ginger
3/4 tsp ground nutmeg
1/2 c organic pumpkin purée
1 large egg
up to 3 tbsp organic half'n'half
1 stick (8 tbsp) cold unsalted butter, cut into chunks
Spiced Glaze Ingredients
1 c powdered sugar
1 tbsp organic half'n'half
1/4 tsp pumpkin pie spice
1 tsp vanilla extract
Directions
Preheat oven to 400 degrees F.
To make the dough, blend together all the dry ingredients and the butter in a food processor. Next, add all the wet ingredients (egg, pumpkin, half'n'half). Pulse until it just comes together. It'll be sticky and wet.
Turn dough out onto a silicone mat. If the dough is too sticky, wet your fingers with some water and gently press the dough out into a rectangular shape. You're aiming for an even block of dough that is 1/2" tall. If you're as good as a Starbuck's baker, you can pat this dough out to be 10" x 7". But, if you're not, it'll look like some rectangular blob.
Use a pastry knife and cut the triangle in half and in half again. Of the smaller triangles, cut these diagonally to make triangle wedges. Don't try to break these apart when they are wet. It simply will not work.
Bake on a rimmed or unrimmed baking sheet for 15 minutes. Try to break out the wedges as individual pieces and cool on a wire rack.
To make the spiced glaze:
Combine all the glaze ingredients together in a bowl. And use a spoon or sandwich bag to create zig-zag lines on top of the scones.
To make a simple sugar glaze:
Combine all the glaze ingredients except for the pumpkin pie spice and glaze accordingly.
AB Lavash Crackers
After having consumed many boxes of soda crackers, I thought I might try my hand again at making flat bread crackers. Although, these crackers are neither flat nor very hard cracker-like. This has turned out to be more of a soft flat bread than anything. On a humid, rainy day like today, it needs at least 12 minutes in the oven. I also reduced the amount of salt by half and it doesn't seem to have affected the taste since I am eating it with some baba ganoush.
Ingredients
2 1/2 c unbleached all purpose flour
1/2 tsp sea salt
1/2 tsp organic granulated sugar
2/3 c warm water
1 egg
2 tbsp unsalted butter, melted
1-2 tbsp melted butter for brushing
Directions
In a large bowl, mix all the ingredients together. Gently knead into a ball. Divide dough into thirds or quarters. Cover with a tea towel or the same bowl that the dough was mixed in. Let the dough rest for 30 minutes.
On a silicon mat that is large/small enough to fit on top of a standard sized baking tray, lightly dust with flour and roll out the dough to as thin as it will go without spilling over the sides of the mat.
Lightly brush the melted butter on top of the dough. If you don't own a baking sheet (rimless) Place silicone mat on an inverted rimmed baking tray (simply flip the tray over so you are baking on its flat side). Bake for 12-15 minutes, or until the edges are light golden brown.
This recipe is from Alton Brown. And my crackers look nothing like his. Hmm.
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| Freshly made lavash crackers |
Ingredients
2 1/2 c unbleached all purpose flour
1/2 tsp sea salt
1/2 tsp organic granulated sugar
2/3 c warm water
1 egg
2 tbsp unsalted butter, melted
1-2 tbsp melted butter for brushing
Directions
In a large bowl, mix all the ingredients together. Gently knead into a ball. Divide dough into thirds or quarters. Cover with a tea towel or the same bowl that the dough was mixed in. Let the dough rest for 30 minutes.
On a silicon mat that is large/small enough to fit on top of a standard sized baking tray, lightly dust with flour and roll out the dough to as thin as it will go without spilling over the sides of the mat.
Lightly brush the melted butter on top of the dough. If you don't own a baking sheet (rimless) Place silicone mat on an inverted rimmed baking tray (simply flip the tray over so you are baking on its flat side). Bake for 12-15 minutes, or until the edges are light golden brown.
This recipe is from Alton Brown. And my crackers look nothing like his. Hmm.
Ramen Noodles from Scratch
Most of the ramen noodle recipes I found on the web didn't call for egg as one of the dough ingredients. This is my second attempt at making ramen noodles. The recipe is pretty simple. While it is cheap to make, it probably doesn't compare to the convenience of the store-bought packages. The liquid potassium carbonate can be found in most Asian grocery stores and can be substituted with an equal amount baked baking soda.
Serves: 6
Ingredients
2 c unbleached all purpose flour
2 tbsp vital wheat gluten
1/2 c warm water
1 tsp potassium carbonate (liquid)
Directions
In a large bowl, stir all ingredients together. Knead into a ball. Cut into quarters and place unused portions into a plastic bag or covered with a clean kitchen towel.
Flatten the ball out with your hand and lightly dust it with flour on both sides. Either roll it out thin with a rolling pin or use a pasta machine and crank the dough through each setting twice until you come to the second to last setting. My pasta machine goes numerically from 1-8, with 1 being the largest aperture. For ramen noodles, I use setting #7 (second to smallest thickness).
Use the noodle cutting attachment to cut the noodles from the long length of dough.
Bring a large stockpot of lightly salted (1-2 tsp kosher salt) water to a boil. Fresh ramen noodles will cook in about 3-4 minutes.
Do not cook the noodles directly in the broth it will be served in.
To serve: Remove cooked noodles from the pot with a spider strainer (also found at an Asian grocery store, it usually has a long metal or bamboo handle with a steel mesh strainer) to a soup bowl. Add 1 soup ladle of the noodle's cooking water plus 2 soup ladles of the broth you are serving the noodles with. Garnish with toasted nori, halved hard-boiled egg, fresh or fried bean sprouts, etc.
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| Homemade Ramen Noodles w/ shitake mushrooms and egg |
Serves: 6
Ingredients
2 c unbleached all purpose flour
2 tbsp vital wheat gluten
1/2 c warm water
1 tsp potassium carbonate (liquid)
Directions
In a large bowl, stir all ingredients together. Knead into a ball. Cut into quarters and place unused portions into a plastic bag or covered with a clean kitchen towel.
Flatten the ball out with your hand and lightly dust it with flour on both sides. Either roll it out thin with a rolling pin or use a pasta machine and crank the dough through each setting twice until you come to the second to last setting. My pasta machine goes numerically from 1-8, with 1 being the largest aperture. For ramen noodles, I use setting #7 (second to smallest thickness).
Use the noodle cutting attachment to cut the noodles from the long length of dough.
Bring a large stockpot of lightly salted (1-2 tsp kosher salt) water to a boil. Fresh ramen noodles will cook in about 3-4 minutes.
Do not cook the noodles directly in the broth it will be served in.
To serve: Remove cooked noodles from the pot with a spider strainer (also found at an Asian grocery store, it usually has a long metal or bamboo handle with a steel mesh strainer) to a soup bowl. Add 1 soup ladle of the noodle's cooking water plus 2 soup ladles of the broth you are serving the noodles with. Garnish with toasted nori, halved hard-boiled egg, fresh or fried bean sprouts, etc.
Baked Zucchini Chips
These chips took a lot of time and effort for so little reward. Although, now I can say that I ate two zucchinis in five minutes. I'll need a lot more trays, oven racks, or a food dehydrator to do this recipe again. My all-time favorite way to eat zucchini is breaded and deep fried.
Preheat oven to 225 degrees F.
Ingredients
organic zucchinis, as many as will fit in the palm of your hand
a pinch of salt, less than 1/4 tsp
1 tbsp olive oil
Directions
Use the cutting blade disc with the food processor, this is faster and easier than using a mandoline slicer. The only advantage the mandoline has over the food processor is the width size of the vegetable.
On a parchment paper-lined baking tray, place zucchini rounds side by side until the tray is full. Repeat with other trays. Use a pastry brush to brush each round with a little bit of olive oil. Sprinkle salt on top, if you want. You can always add more salt after these finish baking.
If your oven heats evenly, you shouldn't need to rotate the trays.
Bake for two hours, or until everything looks dry and lightly browned. Use a spatula to remove the chips from the trays to a plate or airtight container, should the chips actually last that long.
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| Zucchini chips: slice, place, bake! |
Preheat oven to 225 degrees F.
Ingredients
organic zucchinis, as many as will fit in the palm of your hand
a pinch of salt, less than 1/4 tsp
1 tbsp olive oil
Directions
Use the cutting blade disc with the food processor, this is faster and easier than using a mandoline slicer. The only advantage the mandoline has over the food processor is the width size of the vegetable.
On a parchment paper-lined baking tray, place zucchini rounds side by side until the tray is full. Repeat with other trays. Use a pastry brush to brush each round with a little bit of olive oil. Sprinkle salt on top, if you want. You can always add more salt after these finish baking.
If your oven heats evenly, you shouldn't need to rotate the trays.
Bake for two hours, or until everything looks dry and lightly browned. Use a spatula to remove the chips from the trays to a plate or airtight container, should the chips actually last that long.
Kitchen Notes: Game Day Eats
Thinking about what to make before game day? You'll probably want to start with the easy stuff. Appetizers that people will enjoy and not make a mess as you are heating up the grill for the heavier stuff. Many of these recipes can all be done a day ahead. I'd put the potstickers into the oven on a baking tray to reheat them all up. Maybe 5-10 mins at 400 degrees F would suffice to get them extra crispy.
Here are a few ideas from this blog:
Sauces & Dips
No Mayonnaise Green Onion Sour Cream Dip
Edamame Pesto - good with crackers and sturdier chips
Fresh Salsa - just omit the canning part of the recipe
Appetizers
Pumpkin Fried Rice
Roast Duck Wings
Potstickers
Roasted Shrimp with Honey-Ginger
Soft Pretzels
Sweet Potato Fries
Baked Nachos with Black Beans and Cheese
Easy Kale Chips
Salads
Moroccan Couscous Salad
Quinoa Salad
Spinach and Strawberry Salad
Beverages
Ginger Beer - start this at least 3 days before game day. It's not quite alcoholic nor is it a soft beverage. It's somewhere in between those two. Use your best judgement if children are around.
Here are a few ideas from this blog:
Sauces & Dips
No Mayonnaise Green Onion Sour Cream Dip
Edamame Pesto - good with crackers and sturdier chips
Fresh Salsa - just omit the canning part of the recipe
Appetizers
Pumpkin Fried Rice
Roast Duck Wings
Potstickers
Roasted Shrimp with Honey-Ginger
Soft Pretzels
Sweet Potato Fries
Baked Nachos with Black Beans and Cheese
Easy Kale Chips
Salads
Moroccan Couscous Salad
Quinoa Salad
Spinach and Strawberry Salad
Beverages
Ginger Beer - start this at least 3 days before game day. It's not quite alcoholic nor is it a soft beverage. It's somewhere in between those two. Use your best judgement if children are around.
Edamame Pesto
I really thought I was going to make pea pesto today from Giada de Laurentiis' recipe. Sadly, I ate the last bag of frozen peas and didn't remind myself to buy more. But, what else is green and comes in a pod...? Edamame, the sexy name for soybeans. Per cup, edamame has about 17 grams of protein vs organic green peas which have 4 grams of protein per 2/3 cup (if you were looking at a Trader Joe's package). These pair well with the multiseed flatbread crackers that Trader Joe's also carries. One day, I'll figure out the ratio of seeds on top and make these myself. Onto the recipe...
Ingredients
1 lb edamame in-shell, cooked then unshelled
1/2 c grated Parmesan cheese
2-3 tbsp olive oil
1-2 garlic cloves, peeled and minced
1/4 tsp freshly ground black pepper
1/2 tsp kosher salt, or to taste
Directions
1. In the bowl of a food processor, pulse together edamame, cheese, and garlic.
2. While running, drizzle in olive oil, salt and black pepper until well combined. Less than a minute.
3. Scoop everything out into a small bowl.
Makes almost 2 cups.
 |
| Ingredients for edamame pesto |
1 lb edamame in-shell, cooked then unshelled
1/2 c grated Parmesan cheese
2-3 tbsp olive oil
1-2 garlic cloves, peeled and minced
1/4 tsp freshly ground black pepper
1/2 tsp kosher salt, or to taste
Directions
1. In the bowl of a food processor, pulse together edamame, cheese, and garlic.
2. While running, drizzle in olive oil, salt and black pepper until well combined. Less than a minute.
3. Scoop everything out into a small bowl.
Makes almost 2 cups.
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| Spreadable Edamame Pesto |
Faux "Cheddar" Cheese aka Coconut Cheese
One of the most dangerous things to have in the pantry is all the ingredients for an experiment. Cost-wise, it isn't any cheaper than buying a gallon of milk on sale; but it does make a lot more of that cheesy substance. The coagulation is achieved by using agar agar, a vegetarian gelatin derived from seaweed; and also tapioca starch, which helps with the thickening. Before I added turmeric powder as a colorant, it tasted a tad on the salty side and had the consistency of a molten cheese sauce.
Also, the agar agar that I bought from Fubonn came in a two-pack of moulded agar agar bars. I used one and ground it into flakes using a mini food prep.
Since coconut oil is a solid at room temperature, as the coconut cheese cools, it will firm up. If I stick it into the refrigerator overnight, I might just be able to slice or grate it like a normal block of cheese.
Ingredients
2 cans (800ml) coconut cream (70% or more coconut milk)
3 tbsp agar flakes
1/2 tsp cider vinegar
4 tbsp tapioca starch
1 tsp smoked paprika
1 tsp sea salt (more than this is too much)
1/4 c nutritional yeast flakes
1/2 tsp turmeric powder (optional, for color) doesn't help the taste
Directions
1. In a large pot, bring coconut milk to a boil. Add vinegar, agar flakes, and salt. Boil gently for 15 minutes until the agar dissolves completely.
2. Whisk in the remainder of the ingredients, one at a time, until everything is well combined. I put in the starch all at once and it clumped up immediately. Maybe next time I should just sprinkle and whisk it in. Cook for another 8-10 minutes.
3. Remove from heat and pour into either a greased glass bowl or a parchment paper-lined loaf pan.
4. Let cool for a few hours. It will set at room temperature. If you would like it to be firmer, for grating or slicing, put it into the fridge overnight.
Recipe ratio from All the Cooks.
[update] 2015-01-29: Well, 2 tsp of sea salt was too much. This batch made 1 lb 7 oz of faux cheese. It is so salty, I'm thinking of reheating it with some potatoes. Refrigeration did not help the consistency. It's like cutting through soft tofu. Definitely cannot "shred" it with a grater. Spreads easily.
 |
| Coconut Cheese Ingredients |
Also, the agar agar that I bought from Fubonn came in a two-pack of moulded agar agar bars. I used one and ground it into flakes using a mini food prep.
 |
| Coconut cheese in a parchment lined loaf pan, looks ominous... |
Ingredients
2 cans (800ml) coconut cream (70% or more coconut milk)
3 tbsp agar flakes
1/2 tsp cider vinegar
4 tbsp tapioca starch
1 tsp smoked paprika
1 tsp sea salt (more than this is too much)
1/4 c nutritional yeast flakes
Directions
1. In a large pot, bring coconut milk to a boil. Add vinegar, agar flakes, and salt. Boil gently for 15 minutes until the agar dissolves completely.
2. Whisk in the remainder of the ingredients, one at a time, until everything is well combined. I put in the starch all at once and it clumped up immediately. Maybe next time I should just sprinkle and whisk it in. Cook for another 8-10 minutes.
3. Remove from heat and pour into either a greased glass bowl or a parchment paper-lined loaf pan.
4. Let cool for a few hours. It will set at room temperature. If you would like it to be firmer, for grating or slicing, put it into the fridge overnight.
Recipe ratio from All the Cooks.
[update] 2015-01-29: Well, 2 tsp of sea salt was too much. This batch made 1 lb 7 oz of faux cheese. It is so salty, I'm thinking of reheating it with some potatoes. Refrigeration did not help the consistency. It's like cutting through soft tofu. Definitely cannot "shred" it with a grater. Spreads easily.
Ginger Beer
After the disastrous episode of making hard cider from scratch (came out tasting flat and very, very dry), I thought I would try my hand at making some ginger beer. I hope there is still some oomph left in the leftover champagne yeast. It's been lurking in a ziplocked bag in the fridge for about a year. This batch will presumably make 2 liters, which is good since I have two one-liter flip-top glass bottles.
The ingredient ratio comes from The Roasted Root.
Ingredients
1/4 c fresh ginger, peeled and grated
1/2 tsp cream of tartar
1/4 c fresh lemon juice (1-2 lemons)
1 c cane sugar (add additional 1/4 c sugar if you enjoy a sweeter ginger beer)
1 tsp active dry yeast or champagne yeast
4 cups of filtered water + 5 cups of cold filtered water
One 2-liter plastic bottle with a screw top or a 1-gallon carboy with an S-curve airlock
Directions
Start by adding ginger, cream of tartar, and lemon juice to an 8-quart stock pot.
Add 4 cups of chlorine-free filtered water. Bring to a boil and add sugar. Boil until sugar is dissolved. Remove from heat and add remaining 5 cups of chlorine-free filtered water.
Wait until the liquid temperature is between 75-100 degrees F. Then, add the yeast and stir.
Cover and let rest in a dark place for 3 hours. I just covered the pot with its lid and stuck it into the oven. Seems dark enough in there.
Use a fine strainer and pour liquid into a 5-quart bowl, to remove the small bits of ginger.
Use a funnel to fill the carboy. Fill airlock with water and attach to carboy. Place carboy in a dark, warm room.
Wait 2 days (sweeter), or 3 days (drier).
Once the beer has finished brewing (e.g., airlock stops releasing CO2), transfer to glass bottles with flip-top lids and store in the refrigerator. This slows the fermentation process and be careful when opening the bottles.
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| If everything goes right, ginger beer in 2-3 days. |
The ingredient ratio comes from The Roasted Root.
Ingredients
1/4 c fresh ginger, peeled and grated
1/2 tsp cream of tartar
1/4 c fresh lemon juice (1-2 lemons)
1 c cane sugar (add additional 1/4 c sugar if you enjoy a sweeter ginger beer)
1 tsp active dry yeast or champagne yeast
4 cups of filtered water + 5 cups of cold filtered water
One 2-liter plastic bottle with a screw top or a 1-gallon carboy with an S-curve airlock
Directions
Start by adding ginger, cream of tartar, and lemon juice to an 8-quart stock pot.
Add 4 cups of chlorine-free filtered water. Bring to a boil and add sugar. Boil until sugar is dissolved. Remove from heat and add remaining 5 cups of chlorine-free filtered water.
Wait until the liquid temperature is between 75-100 degrees F. Then, add the yeast and stir.
Cover and let rest in a dark place for 3 hours. I just covered the pot with its lid and stuck it into the oven. Seems dark enough in there.
Use a fine strainer and pour liquid into a 5-quart bowl, to remove the small bits of ginger.
Use a funnel to fill the carboy. Fill airlock with water and attach to carboy. Place carboy in a dark, warm room.
Wait 2 days (sweeter), or 3 days (drier).
Once the beer has finished brewing (e.g., airlock stops releasing CO2), transfer to glass bottles with flip-top lids and store in the refrigerator. This slows the fermentation process and be careful when opening the bottles.
Radish Kimchi
This is also known as daikon kimchi or Korean "kkakdugi", though it could probably use a lot more chili flakes for that. This recipe is from a book called Asian Pickles by Karen Solomon. When I weighed the radish, I found that I didn't quite have two pounds. I reduced the amount of salt and chili flakes for the initial ferment cycle.
Ingredients
1 daikon radish, about 2 lbs
1 tbsp fine sea salt
2 tbsp granulated sugar
2 garlic cloves, minced
1 tbsp fresh ginger, peeled and minced
2 tbsp Korean chili flakes
2 tbsp fish sauce
Directions
1. Peel and cube the radish into 1/2" pieces. Toss in a large bowl with salt and sugar. Let the water drain from the radish for 30 minutes. Drain the water and reserve the radish.
2. In the same bowl, add the rest of the ingredients and stir to combine.
3. Cover with a lid and set bowl in a cool, dark corner in the kitchen. Let ferment for 1-3 days. Stir once each day it ferments.
4. Transfer pickled radish to a clean glass jar and cap. Store in refrigerator. Eat within two weeks.
Ingredients
1 daikon radish, about 2 lbs
1 tbsp fine sea salt
2 tbsp granulated sugar
2 garlic cloves, minced
1 tbsp fresh ginger, peeled and minced
2 tbsp Korean chili flakes
2 tbsp fish sauce
Directions
1. Peel and cube the radish into 1/2" pieces. Toss in a large bowl with salt and sugar. Let the water drain from the radish for 30 minutes. Drain the water and reserve the radish.
2. In the same bowl, add the rest of the ingredients and stir to combine.
3. Cover with a lid and set bowl in a cool, dark corner in the kitchen. Let ferment for 1-3 days. Stir once each day it ferments.
4. Transfer pickled radish to a clean glass jar and cap. Store in refrigerator. Eat within two weeks.
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