Kimchi Please!
Can you say k.....k......k......k.......kimchi?!
A blessing in disguise, unfortunately we had a whole bed of Bok Choy that kind of went to shambles for market (the bugs have been having a nice breakfast, lunch, and dinner on all the leaves......)
With that said, the only next best step was to make Kimchi, two different recipes!
Kimchi I:
So this is my first ever attempt at making kimchi, so I really just kind of made up the measurements off the top of my head. I chose to not use fish sauce for the purpose of I don't have it and I want to be able to share these ferments with everyone.
So here I used:
-10-15 heads of Bok Choy
-2 T korean chili flakes
-1 T sea salt
-1T barley miso
-2 inch garlic
-half knob of garlic (used a nice fresh half of garlic from the farm, but cured garlic works just as well)
-1 1/2 T pure cane sugar
-Enough water to blend
Just blend everything together, put the spread on your kimchi and massage, massage, massage your veggies!!
Once ya get a nice brine going, Take all your veggies and stick em in a jar. Remember to check on your ferment everyday or so and push it down to keep all the veggies in the brine! Here's a lil photo of the Whole Leaf Bok Choy Kimchi after two days!
Kimchi II:
Since I have so much Bok Choy and it's my first time making kimchi, decided to try making it again! (why not right?)
So this time I added:
-10-15 heads of Bok Choy
-About a bunch of scallions
-4-5 Carrots
-3 T korean chili flakes
-1T sea salt
-2 1/2-3in of ginger
-1 knob of fresh garlic
-1T 1t of barley miso
-2T pure cane sugar
-Enough water to get it to blend
Add everything together
Then just....
Massage, massage....
massage.
Then I just like to cover the ferment up before jarring it, to allow it to get a little go before I jar it up!
Stay tuned for results!
-Keep on pickling!-