results for kimchi

Cabbage Kimchi




My friend Melissa showed up on my doorstep with a van-load of vegetables from her farm in need of fermenting. I, along with some others she wrangled to help, were up to the task! We chopped heads upon heads of cabbage, pealed cloves upon cloves of garlic, and massaged vats upon vats of veggies. [Not pictured: extracting a dead rat from inside the back of the oven. (Thank you, Ivor! You get the gold metal!)]

Kimchi or kraut, as I’ve posted before, is not an exact science. So add or omit anything you like (as long as it’s not dead rats).


Caraway seeds
Celery seeds
Mustard seeds
Crushed red pepper
Mason jars


Peel the garlic and ginger and chop coarsely and set aside. With the cabbage, take off the outer leaves and discard they’re brown or rotting, but keep the outer leaves if they’re green and good–don’t rinse them since the whitish tint on them is the lactobacillus bacteria that gets the ferment started. Chop cabbage into quarters. In a food processor with a slicer, slice the cabbage. (Or you can do this by hand). In a bowl, put the chopped cabbage and sprinkle generously with salt. Massage with your fingers–the juice will come out of the cabbage, which is what you want for your brine. You can do this in small batches at a time, too. Massage for 5 minutes or so, until the cabbage starts to shine. Then add your spices. We added the ingredients above, but you can add fresh herbs, hot peppers, curry, ect. Mix well.

Next, put a small layer in a quart mason jar (you definitely don’t have to make as much as we did here–one cabbage will fill one or two mason jars, which should be sufficient) and tamp down with a pestle or your fist. Then add another layer. Once you’re an inch from the top, if there is not liquid covering the top, mix 1 T salt in another quart mason jar for your brine. Add to the jar with the cabbage until the liquid is close to the top of the lid. (Remember the old adage: under the brine is fine.) Cover with cheesecloth or a napkin. Let sit on your countertop for a couple of days or up to a week, checking to make sure there is still enough brine. Add some if it needs it. Once the week is up, put the lid on the jar and store in your fridge. It should be ready to eat in a week or two thereafter, but will only get better with time.

Carrot Curry Kimchi



Kimchi, I’ll admit, is an acquired taste. It’s pungent and smelly, and like good stinky cheese, most people either love or hate it. From Korea, it’s similar to sauerkraut or pickles in that it uses lacto-fermentation. The magic behind lacto-fermentation is that the older the food is, the more delicious it becomes. I found a batch I made buried in the back of the fridge one time that I think had been there for over a year! (How fabulous is it when you find forgotten things in the fridge that actually taste BETTER than when they were placed there originally?)


{My foot-long carrot!}

Koreans apparently use kimchi as a side salad, whereas Americans tend to use them like I do, as condiments. I took to eating curried kimchi on eggs after trying some local kimchi that my sister had; even since then my eggs + kimchi have been a breakfast or lunch staple. I like the curry flavor with carrots and cabbage, but if you do some digging, you’ll find that there are a myriad of kimchi recipes that include radishes, cucumbers, scallions, pumpkin, even fermented fish. It can be as spicy (or not) as you prefer, too.


1 head cabbage
2 T curry powder
kosher salt
red hot pepper flakes
1-2 carrots, grated


Like my sauerkraut instructions, these too are pretty vague. That said, it’s hard to mess up. First, clean a mason jar. Next, chop your cabbage and shred your carrots. Put a handful of cabbage and carrots in the bottom of the mason jar. Use the stick end of a wooden spoon and mash the cabbage for a minute or so to release the juices. Sprinkle on about half a teaspoon of salt, some of the curry powder and a dash of red peppers. Do this inch-by-inch until the mason jar is full. The jar should have some liquid in it from the cabbage, but fill the rest of the jar up with water. Set the jar on the counter with the lid on loosely for 1-2 days. After that, put it in the refrigerator. In about 2-3 weeks it should be ready for eating. The longer it lives, the more pungent (and delicious!) it becomes.



Recipes by ingredient

Candied apples | Applesauce | Salmon and dried apple salad

Cream of asparagus soup

Alligator sausage and crawfish casserole | Alligator gumbo | Gator tacos | Fried alligator poppers

Pesto | Drunken noodles | Thai basil chicken stir-fry 

Three bean salad | Green Beans with Olives | Freezing beans | Green beans with bacon | Vegetable beef soup | Steak with long beans and tomato vinaigrette | Long bean, cucumber, and tomato salad | Soy glazed beans | Beans and chicken in coconut curry | Beans with almond pesto | Sweet and sour stirfry with beans

Pickled beet salad | Roasted vegetables with avocado | Beet and goat cheese sandwich

Stir-fry with broccoli | Broccoli salad with miso dressing

Chinese cabbage salad

Chicken and dumplings | Carrot cashew curry | Beef Burgundy with carrots | Roasted carrots | Carrot and chickpea salad | Vegetable soup | Chicken noodle soup with dill | Coq au vin | Curried carrot soup | Pickled dilled carrots | Curried carrot kimchi

Cauliflower gratin | Pecorino Pasta with cauliflower | Roasted vegetables with avocado

Granola with dried cherriesChocolate bark with oranges and cherries | Dried cherry scones

Mustard | Sauerkraut | Yogurt | Apple cider vinegar tonic | Horseradish | Sauerkraut

Salmon with cucumber tzatziki

Fig and olive tapenade | Pizza with fig and olive tapenade | Drunken fig jam | Dehydrated figs | Fig and candied pecan salad | Thin crust pizza with wild yeast | Fig fruit leather | Fig and arugula pizza | Pork chops with fig jam | Fig balsamic vinegar

Fish tacos | Salmon with hoisin glaze | Salmon and crabmeat dressing | Salmon and cream cheese appetizers with dill | Pasta puttanesca with scallops | Salmon cakes with homemade mayonnaise | Fulford style fish | Salmon and sriracha kale on rice | Shrimp and grits | Fish with tomato and peach salsa | Salmon with hollandaise sauce | Flounder with lemon-butter sauce | Sea-trout with kumquats | Grilled snook with tomato salsa | Avocado and green chili puree on fish | Trout with green chilies | Salmon with cucumber tzatziki

Rooftop gardens | Raised garden beds

Palmoa | Green salad with grapefruits and almonds

Collard Greens | Curried chicken salad with lettuce

Rosemary cocktail | Beans and rice with cilantro | Pasta puttanesca with scallops | Turkey meatballs and chickpea salad with parsley | Radish slaw with dill | Salmon and cream cheese appetizers with dill | Indian-spiced pork burgers | Chicken curry with coriander | Red zinger tea | Pesto pizza | Italian chicken stew with rosemary | Spaghetti & spicy pork meatballs with parsley | Chicken noodle soup with dill | Butter chicken with cilantro | Coq au vin | Mexican chicken soup | Shrimp tacos | Chocolate lemongrass mousse | Lemongrass ribs

Kale chips | Kale and mushroom lasagne | Kale salad with candied pecans | Savory kale tart | Salmon and sriracha kale on rice | Kale Pizza | Kale and cranberry salad | Pasta salad with kale | Sourdough stuffing with kale, sausage, and dates | Kale enchiladas | Kale and sausage galette | Kale salad with tahini dressing | Avocado kale salad | Wild boar and kale on polenta

Gluten-free lemon bars | Limoncello | Rustic Meyer lemon tart | Gin and homemade tonic | Meyer lemon margarita | Lemon and ginger tea | Citrus mojo pork | Mousse au citron | Lemon custard

Thai shrimp and pork meatballs on lemongrass skewers | Shrimp and lemongrass soup | Chicken satay with peanut sauce | Chocolate lemongrass mousse | Lemongrass ribs

Lettuce cup appetizers | Curried chicken salad on lettuce | Green salad with grapefruits and almonds

Pimm’s cup cocktail | Daiquiri | Brown sugar mojitos | Coleslaw with cumin-lime vinaigrette | Gin and homemade tonic | Chicken curry with limes | Lime cake with glaze | Shrimp tacos

Quiche Lorraine | Vegetable potstickers | Shittake mushroom burgers | Kale and mushroom lasagne | Morel mushrooms | Coq au vin

Indian eggplant with okra

Ham and bean soup with green onions

Orange-Almond caramels | Orange bitters | Chocolate bark with oranges and cherries

Passion Fruit
Passion fruit cocktail

Spicy pineapple and shrimp skewers

Black-eyed peas and zipper peas

Dried hot peppers | Roasted red pepper pasta | Jalapeno jam | Pickled hot banana peppers | Enchiladas with hot banana peppers | Quinoa & Beans with Peppers | Avocado and green chili puree on fish | Trout with green chilies | Quinoa and beans bowl with peppers & chicken

Pork sausage | Beans and rice with cilantro | Indian-spiced pork burgers | Fresh chorizo sausage | Sweet Italian sausage | Spaghetti & spicy pork meatballs | Citrus mojo pork | Sourdough stuffing with kale, sausage, and dates

Fajitas with radishes and feta | Radish slaw with dill

Rhubarb custard pie

Scallops & potatoes with brown butter sauce | Pasta puttanesca with scallops | Scallops with white wine sauce | Scallops with chimichurri | Scallops and fresh pasta with garlic and dried chilies | Seared scallops

Shrimp Paella | Spiced shrimp | Salt roasted shrimp with parsley butter | Shrimp & sausage & grits | Shrimp tacos | Shrimp Scampi

Sweet potatoes
Sweet potato and black bean chili

French tomato tart | Zucchini and tomato casserole | Fresh tomato sauce | Chili | Creamy tomato soup | Cherry tomato caprese salad | Tomato juice | Cobb salad | Vegetable Soup | Sweet-corn chowder with tomato salsa | Roasted tomato and ricotta pizza

Walnut feta dip

Quiche Lorraine



Gary and I attended a wonderful PetchaKutcha potluck last night, hosted by our friends Ivor and JulieAnne. The idea behind PetchaKutcha is to share ideas, but one is limited to 20 slides and 20 seconds to talk about each slide. Our gathering’s instructions were to compile our summer travel pictures and stories, and each family was allotted 20 images and 6 minutes to share it. Our food choice to bring was suppose to revolve around the place in the world where we visited. We had kimchi and calamari ceviche and a whole host of other delicious dishes outside under the palms. I made a Quiche Lorraine inspired by Gary and my travels to France.

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Image and video hosting by TinyPic


2 diced leeks
3/4 c diced onion
1 T olive oil
1 1/4 c flour
1 T and 2 t cornstarch
6 T butter
4 eggs
1 c half and half
2 T Dijon mustard
1 t Herbs of Provence
1 c diced ham (I used venison bacon from the deer shot by Gary’s brother. Our freezer is overflowing with everything deer at the moment.)
2 shittakes (Optional. Mushrooms aren’t typical of Quiche Lorraine, but when life hands you mushrooms, add them in everything.)
3/4 c cheese (Swiss, cheddar, goat, anything goes)


First, dice up the leeks and onions. I used green onions from our garden, but bulb onions will work fine, too. Heat the olive oil over low heat. Once hot, add the leeks and onions. The correct way to do this is to slowly sauté them over low heat for 30-40 minutes until they caramelize. I did it this way, and they turned out great. Normally though, I don’t have the patience for such things, so a quick sauté on medium-high heat for 7 minutes will work if you’re in a pinch for time. When the onions were almost finished cooking, I through in my diced mushrooms. Set aside when finished.

Next, the crust, which I took from Smitten Kitchen. (Thank you again, Deb Perelman, for your awesome attention to detail in your recipes!) However, I fiddled with her filling to add my garden’s goodness. In a large mixing bowl, combine the flour, cornstarch and 1/4 t salt. Mix with the mixer. Next dice up the butter, and add it to the mixer in small chunks. The dough will be crumbly. Add one egg, and mix thoroughly. Deb suggests moving this to a floured surface to roll flat. My dough was too crumbly, and was just a mess, so I dumped it straight into my pie pan (I used an 8 incher) and pushed it down with my fingers, and it turned out fine. There’s lots of butter in the recipe, so you need not butter the pan before. Put this in the fridge for the time being.

Filling. Put the cream in a bowl. Add the remaining three eggs one at a time, whisking them into the cream. Add the mustard, Herbs of Provence, and salt and pepper. Dice the meat and grate the cheese. Take the crust out of the fridge. Put the meat on the crust, then the cheese, then the onion/leeks. Pour the egg mixture over everything.

Bake at 350 degrees for 40-45 minutes. It’s great warm or at room temperature. Bon appetit!



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Although many claim health benefits from the fermented tea drink called Kombucha, the scientific jury is still out proving “probiotics” help keep the digestive tract functioning well. Nevertheless, Kombucha is lumped in the “live culture” food group along with yogurt, kefir, kimchi, pickled vegetables, sauerkraut, and others. Because I love these sour foods, it makes sense I gravitate toward Kombucha, too. And because I dislike paying the $3.75 per pint at our local grocery store, it makes sense to brew a batch myself.

I got this recipe from my dear friend Melissa, who runs Forage Farm and is also a DIY queen. Yes, it looks scary, but it’s easier to make than you think. (Just don’t look at the fermentation part too long, or it will freak you out.)


1 SCOBY (Symbiotic Colony of Bacteria and Yeast)
10 c water
10 black tea teabags (DO NOT use Earl Grey; the bergamot oils mess up the fermentation)
1 c sugar
Juice concentrate of your choice
1 T ginger


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The scary SCOBY, or Mother, is the culture grower that will make your sweet tea into Kombucha. You can find or make one of these in a number of ways. They sell them online, you can get one from a friend (like I did), or you can start one yourself. If you start one, all you have to do is buy a pint of Kombucha at the store, and drink it until half an inch of liquid resides on the bottom. Cover the top with a cloth, and let the bottle sit on the countertop for about a week. You’ll soon get your culture growing that you can use for making your own batch.

To make your Kombucha, combine your water, teabags, and sugar in a large pot and heat over the stove until the water is nearly boiling. Let cool until the tea is at room temperature. Put into a jar with a wide lid, and cover with a cloth. Melissa suggested that using a cloth napkin to cover the top is better than cheesecloth, for cheesecloth holes can sometimes be too large.

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Put in a dark place, and wait for 3-7 days. This time will shift as the temperature fluctuates–in the summer it may take 3 days, and in the winter it may take a week or two. The readiness will be dependent on your taste preference; if you like it sweeter, use less time, if you like it more sour, use more.

I’m actually not a fan of Kombucha at this stage, for I like it carbonated. To do this, you need a second fermentation. I use a large beer bottle with a rubber capper. Pour out the Kombucha from the large jar into another vessel that is easier to pour into a bottle with a small neck. Melissa suggested straining it at this point just in case there may be Chunks-o-Mother that I’m, personally, not particularly fond of drinking. Leave the neck of the bottle empty. Melissa’s recipe than adds one tablespoon of blueberry juice concentrate, and a tablespoon of chopped ginger. I got the ginger from my yard. The extra sugar provides energy for the carbonation, which will leave your Kombucha fizzy and wonderful. Cap tightly, and drink within 5-7 days. Refrigerate after opening. Bottoms up!

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