I made a few different ‘chis so that students could taste a finished product and see how they might want to make their own. Mul (white/water/un-red peppered) kimchi, medium spicy and spicy were all on offer, plus a sampling of my first batch of crock-made kimchi. One thing that surprised me about the crock kimchi was how much liquid was left in the crock when I was ready to move the kimchi to cold storage. It makes sense: I didn’t have to be as crazy about how much liquid was in the container (I couldn’t actually) and I used larger vegetable pieces which may have released their juices differently than I’m used to. Anyway, I don’t mind the juice. Not at all. I decided that I’m going to re-ferement it using a starter, to get it good and bubbly and use it for other purposes. More on that in future posts.
For now I’ll just tell you what I did with some of the juice I didn’t re-ferment. We eat a lot of kimchi in my house, probably a bit too much, but I cook with it infrequently because I want to keep those microorganisms alive and kicking! However, in addition to delicious kimchi juice, I had a decent amount of leftover cabbage from both the kimchi and basics classes and some apples sitting around and inspiration struck. I took a typical dish from the Austrian/Polish/Ukrainian side of my family and spiced it up. Believe me when I say it was DELICIOUS. Over the top, intoxicatingly good as a side dish for the root vegetable rösti I served with it.
Oh and that giveaway! I am speaking at Ignite Philly 11 on Thursday (aka tomorrow). Ignite Philly is a super fun and sold-out event. I’ll let them describe themselves (from the Ignite Philly site):
Ignite Philly is part of a worldwide network that entertains and educates people in short 5 minute bursts. Ignite Philly is the local group, and is our way to highlight great ideas coming to life here in Philadelphia.
Each presenter is on stage for a total of 5 minutes (20 slides, at 15 seconds each slide). These talks are a ’spark’ if you will, they are lightening fast and leave people with a new idea to mull over and talk about.
Ignite Philly has sparked my interest many, many times, and I am so excited, honored (and nervous) to be speaking about fermentation there tomorrow. I found out I was speaking after I bought my tickets, however, and that left me with two extras. So you, dear reader, get the chance to win my tickets. All you need to do is tell me in the comments which ferment has most sparked your interest. If you don’t know any ferments, you can feel free to browse this site. Contest ends at 9am on 4/14 (that’s tomorrow). Again, Ignite is SOLD OUT, and you’ll get to go for free! Contest will close at 9am EST, and is open only to those who will definitely attend Ignite tomorrow night if they win! Winner will be selected randomly from the eligible comments and will have 2 hours to respond that they want the tix once I send them an email!
Now for that tasty cabbage recipe:
Kimchi-Braised Cabbage and Apples
1 head napa or regular cabbage, chopped coarsely (I used one small head regular and half a head of napa)
1 onion, sliced
1 T olive oil (or 3 T kimchi liquid, for you lipophobes)
3 small apples, cored and coarsely chopped
1 scant c kimchi liquid
1. Place apples and onion into your pot with either 3 T of kimchi liquid or 1 T oil. Allow them to soften but not brown, over medium heat for 3-4 minutes
2. Add chopped cabbage and kimchi liquid and let it cook until cabbage is soft and liquid is absorbed, 15-20 minutes