Update-Mary would not taste it or No. 1 and I did not like the taste of either. In addition, the Gochugaru seemed to upset my stomach. This recipe is very close to our first kimchi ferment. The amounts of the ingredients are slightly different and come from a spreadsheet in DropBox/Cooking. The ginger was bumped up and two levels of Gochugaru were made as an experiment.
Continue reading2/26/2020 – After reading many recipes we decided to try it like this. It made two one-quart jars.
INGREDIENTS:
1.25 Lbs. (20 oz.) radishes from the garden
11 oz. carrots
4 large green onions from the garden
1 tbsp minced ginger in each jar.
6% brine solution
INSTRUCTIONS:
- Cut radishes and carrots into thick slices like a pickle wedge. The target mix was 2:1.
- Cut green onions into one-inch long pieces.
- Filled the jars alternately with all ingredients although the ginger was in the bottom half.
- Filled with the brine solution.
- Added glass weights and rubber fermentation lid.
- Put in the storage room to ferment.
2/12/2020 – This was our first kimchi made with gochugaru by fermentation. It was inspired by the recipe here. Two weeks later we tasted it at room temperature. The radish has a nice firmness and good crunch. The heat is not intense at all and has an unusual flavor that is nice. It does not have a salty taste as expected.
Continue reading1/11/2020 – This is our second ferment with our bok choy and mustard greens from the garden with store-bought cauliflower. The first ferment was great so we did not change much. This time we added the Daikon Radishes from the garden as there is a lot of them. We used the same level of cayenne flakes from our garden; i.e. 2 teaspoons per quart.
Continue reading1/10/2020 – This was the third prep of this dish and it turned out the best yet. The mustard had a little crunchiness, that was a nice textural difference, from cooking in the bacon grease. Mary commented, “that was a great breakfast”.
Continue reading1/7/2020 – This was one of Mary’s first stir-fry meals in a long time. She was a bit tense and, in addition to advice from Maggie, had spent time watching videos on that cooking style. The recipe below was inspired by the one here. It turned out great. The veggies were crunchy, the shrimp were crunchy, tender and flavorful, and it had just the right amount of heat for us.
Continue reading1/5/2020 – Mary made this based on the copy cat recipe for PF Chang’s Chicken Lettuce Wraps here. The wraps were very good. The big difference is using our mustard green leaves instead of lettuce. We had a hard frost last night and that was not the first. Frosts are supposed to make greens sweeter and our mustard greens are certainly milder now than before the frosts. They were a very good alternative for the lettuce and will be used again.
Continue reading12/31/2019 – Made this minutes after pulling the radishes in the garden. Tasted several pieces and found them very spicy. This jar was made without them being peeled.
1/14/2020 – Opened the jar and found it had a funky smell. Removed one of the spears and the smell was still funky. Tasted a small piece enough to crunch it and the taste was off. Spit it out and threw it all away. The spears did seem to have a good crunch so the salt content must be ok.
Continue readingIngredients
- 4 ounces cream cheese, at room temperature
- 2 scallions, finely chopped
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon Creole mustard
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 8 ounces smoked fully cooked ham, finely chopped
12/26/2019 – Maggie made these for us and Peggy’s crew during her and Jeff’s Christmas visit. The shrimp were tender and crunchy. Maggie said her sister taught her this method. They were great and clearly restaurant quality and style.
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