Bring in da kimchi funk!
O.k., O.k.; it’s been a while since I’ve blogged. Not to say I have not been experimenting with food and other culinary pleasures. Have to share: WE GOT RAIN! And aside from it being direly needed on the Central Coast and in California, it makes for a Hell of a bedfellow for “hanging” in the kitchen.
With two children living in Asia, I’ve become naturally curious of that vast region’s cuisine. Actually, as one might guess there are sub-cuisines upon sub-cuisines throughout Asia. Being into fermented foods in general, I’ve been on a tear to learn more about kimchi. I started out by buying the kimchi easily available in the local markets. Aaeech – I liked it, sort of. I liked the flavors but not really the limp texture of the fermented napa cabbage. Being a foodie of the first order, I was just getting started.
Next, I bought this incredible book on food fermentation and lost myself for days reading about all the foods one can ferment, and how easy it is to do. And the history of it ….. well, that’s a fascinating story in itself. Then of all things up popped a recipe (from my favorite online source “Tasting Table”) for kimchi made with ramps and apples – hmm, sounded like just my sort of kimchi. To make an already long(er) story short(er) the recipe is perfect! A sublime melding of the sweet and the spicy with just the right funk and texture to make me want to share this with my friends. It’s super easy; so relax, chop, ferment and enjoy your happy food.
RAMP AND APPLE KIMCHI
- 7 Cups of ramps (green onions) washed and cut along the stalk into fourths.
- 4 Cups of daikon radish, grated.
- 2 Apples, peeled and quartered.
- 1 Garlic head – peel cloves and squash with a fork.
- 3 Inches of ginger, grated
- 1/2 Cup of Korean style chile paste (get as close to this as you can find but go for a paste).
- 1/4 Cup of soy sauce.
- 1/4 Cup of sugar
- 2 Tablespoons of fish sauce
- 1 Tablespoon of Kosher salt
Preparation:
Imagine this: All you do is dump and mix all your ingredients in a large glass jar (1 gallon or larger) with a lid. cover loosely so that air can get in and leave on the countertop for a minimum of 4 days. The longer you leave the kimchi out the faster the product ferments and the funkier or stronger the taste. When you’ve reached your desired level of funk, remove to the refrigerator and cover with a lid. The kimchi should keep well for a month or so. Ours barely lasted a week – we used it on everything from soups to chili and it was terrific!
A few sources for jars if you don’t have any handy: Your local second hand store, and Walmart has a good, inexpensive selection of glass crocks with lids (as well as canning supplies).
So, with that said, I hope I’ve inspired you to “bring in da kimchi funk” – you’re gonna love it!