What's for tea tonight? (pt7)
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Y_I_Otter
Dangerous Terroirist
Wiki has a pretty good overview article on kimchee.
I make several kinds, but what's most often thought of in the West as kimchee-- i.e. the one served most often in Korean and Japanese restaurants and noodle joints-- is Baechu Kimchee, the one made with napa cabbage:
2 large heads of napa cabbage, chopped into roughly 2" squares
8 cups of water
1 cup coarse, non-idodized salt (kosher salt or pickling salt)
I medium bulb of garlic, finely chopped (try to get northern hardneck garlic for this, as the Chinese stuff isn't nearly 'hot' enough for good kimchee)
1 1/2"- 2" knob of fresh ginger, finely grated
Generous 1/2 cup of Korean kochukaru chlli flakes
1 bunch of green onions, coarsely chopped, OR 1 large cooking onion, sliced
Mix salt and water in a large, nonreactive bowl.
Add cabbage and weigh down with a plate on top of which you've placed a jar of water (to submerge all the cabbage in the brine).
Soak cabbage overnight.
The next morning, remove the cabbage and discard the brine.
Lightly rinse the cabbage, squeezing out excess water.
Clean your large bowl and add garlic, ginger, chilli flakes and onions.
Add the cabbage and toss to distribute the seasonings.
Pack the mixture into a large jar with a tight-fitting lid.
Allow the kimchee to ferment in a cool place for a week or so.
It will then be ready to use. Once you've opened the jar, it should be kept in the refigerator after that.
That's it! We really enjoy "living food" at our house-- kimchee, yoghurt, miso, sauerkraut and other stuff that contains active enzymes. When they interview us on our hundredth birthdays, we're going to attribute our longevity to having eaten them daily.
I make several kinds, but what's most often thought of in the West as kimchee-- i.e. the one served most often in Korean and Japanese restaurants and noodle joints-- is Baechu Kimchee, the one made with napa cabbage:
2 large heads of napa cabbage, chopped into roughly 2" squares
8 cups of water
1 cup coarse, non-idodized salt (kosher salt or pickling salt)
I medium bulb of garlic, finely chopped (try to get northern hardneck garlic for this, as the Chinese stuff isn't nearly 'hot' enough for good kimchee)
1 1/2"- 2" knob of fresh ginger, finely grated
Generous 1/2 cup of Korean kochukaru chlli flakes
1 bunch of green onions, coarsely chopped, OR 1 large cooking onion, sliced
Mix salt and water in a large, nonreactive bowl.
Add cabbage and weigh down with a plate on top of which you've placed a jar of water (to submerge all the cabbage in the brine).
Soak cabbage overnight.
The next morning, remove the cabbage and discard the brine.
Lightly rinse the cabbage, squeezing out excess water.
Clean your large bowl and add garlic, ginger, chilli flakes and onions.
Add the cabbage and toss to distribute the seasonings.
Pack the mixture into a large jar with a tight-fitting lid.
Allow the kimchee to ferment in a cool place for a week or so.
It will then be ready to use. Once you've opened the jar, it should be kept in the refigerator after that.
That's it! We really enjoy "living food" at our house-- kimchee, yoghurt, miso, sauerkraut and other stuff that contains active enzymes. When they interview us on our hundredth birthdays, we're going to attribute our longevity to having eaten them daily.
I'm not sure what you mean by that, Enid, but I like to let as little time as possible elapse between a vegetable actively growing and its appearance on the table, at least while the garden's producing.
That's perfectly understandable
I know loads of raw food types who put their vegetables in jars of water until they're black and then eat them. Bleurgh!
ScallyWag II
New Member
Hmm, kimchee sounds interesting. I've only had Korean food once, must make an effort to try it again
sheothebudworths
Up the bum - no babies!!!
We've got the jerk ribs, along with more of the black bean salsa for me (which was very nice - and should be even better today 
), rice and salad.
), rice and salad.
May Kasahara
take me to the feeling
Tonight we're having the pizza I couldn't be arsed to make last night. And WINE.
ringo
Macaroni cheese controller
Ate at the Prince in Herne Hill, only one choice for veggies so I had that - veggie sausages in caremelised onion gravy and mashed potatoes. Very nice but I cooked that myself earlier in the week so their lack of choice means I won't be hurrying back. Their Sunday roasts are pretty good.
Had a shock when I took the parents & some visiting Aussie rellies out for lunch in Sussex on Monday. The pub I worked in 20 years ago had no less than 8 veggie choices. I had the homemade thick crust Beano pie with vegetables which was probably the nicest pub grub I've ever had. Anyone got a recipe for that? Also tasted the sweet potato pie and the veg lasagne and they were all beautifully cooked. Beats goats cheese in filo pastry any day.
Tonight I reckon it'll be either chips or chili tofu & veg in black bean sauce with rice.
Had a shock when I took the parents & some visiting Aussie rellies out for lunch in Sussex on Monday. The pub I worked in 20 years ago had no less than 8 veggie choices. I had the homemade thick crust Beano pie with vegetables which was probably the nicest pub grub I've ever had. Anyone got a recipe for that? Also tasted the sweet potato pie and the veg lasagne and they were all beautifully cooked. Beats goats cheese in filo pastry any day.
Tonight I reckon it'll be either chips or chili tofu & veg in black bean sauce with rice.
Orang Utan
Psychick Worrier Ov Geyoor
beansbeansbeansbeansbeansbeansbeans
I don't think my flatmate believes I have new shoes anymore
I don't think my flatmate believes I have new shoes anymore
ScallyWag II
New Member
Beans again? How much did you make?
Not sure tonight, going to have a shifty through what's in the freezer, maybe gey some prawns out and make a curry. Decisions decisions!
Orang Utan
Psychick Worrier Ov Geyoor
I'm about a 3rd of my way into it.Beans again? How much did you make?
moonsi til
worked it out now!
Takeaway delicious veggie pizza. I have to go and collect it though.
sheothebudworths
Up the bum - no babies!!!
For pudding, we just had M&S meringues <waits for the inevitable response........ > with whipped double cream/creme fraiche and blackberries from the allotment.
Would you believe ladies*, that it's the FIRST TIME THIS SUMMER that I've indulged!?!
What was I thinking?
It really is the perfect summer desert...the cool cream with the sweet, brittle, goey meringue and then the sharp, tangy berries! Uh!
Kids have gone to their dad's now and I have a packet of Chilli Heatwave Doritos to accompany an evening of catch up on the iplayer/downloads....woohoo!
*since historically it's always the women who rave about decent meringues/Eton mess on this thread, I feel entitled to exclude men in this post!
> with whipped double cream/creme fraiche and blackberries from the allotment.Would you believe ladies*, that it's the FIRST TIME THIS SUMMER that I've indulged!?!
What was I thinking?
It really is the perfect summer desert...the cool cream with the sweet, brittle, goey meringue and then the sharp, tangy berries! Uh!
Kids have gone to their dad's now and I have a packet of Chilli Heatwave Doritos to accompany an evening of catch up on the iplayer/downloads....woohoo!
*since historically it's always the women who rave about decent meringues/Eton mess on this thread, I feel entitled to exclude men in this post!
Looby
Well-Known Member
Oh my god, I'm so making eton mess tomorrow. I'm going into town so can even get M&S meringues.
The best ones I've ever had were from a local market but I can't get there during the week. Probably for the best tbh.
We had chicken stirfry with rice tonight, it was ok. I will be having Ben and Jerrys later (it's 1.99 in tesco).
The best ones I've ever had were from a local market but I can't get there during the week. Probably for the best tbh.
We had chicken stirfry with rice tonight, it was ok. I will be having Ben and Jerrys later (it's 1.99 in tesco).
for lunch i'm having a dominoes pizza with pepperoni, sausage & onions, nom nom nmo mnso nomsz
sheo is full of shiteI'm not even going to acknowledge sheo and her meringues.
Voley
🐀
But, and this is purely for Cheesy's benefit - tomorrow we will be having breakfast at the airport.
Have a nice holiday.
We had sausage sandwiches. There's not much I can say about them.
But, and this is purely for Cheesy's benefit - tomorrow we will be having breakfast at the airport.
God bless you moomoo!
and I'll be back again at Gatwick next week to sample more pasties!!!
sheothebudworths
Up the bum - no babies!!!
If one person who is full of shite says that another person is full of shite, it doesn't actually mean very much afaics, so I think I can afford not to get too upset about that. Especially when it doesn't even make sense, in relation to the post they're replying to.
sparklefish - DO IT!
Oh and moomoo - you're not in any position to be jealous anyway, what with you off on your hols tomorrow!
Enjoy your airport meal!*
*and your holiday.
Orang Utan
Psychick Worrier Ov Geyoor
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