I taught kimchi-making last weekend and it was a super fun group! The Cozy Herbivore already has her kimchi made into awesome dumplings and gluten-free Nicole has her course write-up posted!
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
Ingredients:
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
Process:
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
3. Enjoy!
Sarah says
I followed your kombucha recipe last week! It’s my first time trying to make it, and I’m super excited. Would love to go to Ignite Philly!
Amanda says
Great, Sarah! Let me know how your kombucha turns out! And have fun with secondary fermentation. You can even make things that taste like ginger beer or fruit sodas for your friends who don’t dig that vinegar flavor.
Risa says
Hi Amanda,
So over the past year my boyfriend and I have been getting into fermenting… we’ve made homemade yogurt, different pickles, and kimchi. I started following you just this month after hearing about you through IndyHall. I’ve saved the water kefir recipe to try. I’ve had coconut kefir and loved it, and this seems like a similarly delicious recipe that’s easy enough!
I’d love to hear you and all the other speakers tomorrow at IgnitePhilly 🙂
Amanda says
I would guess that your coconut kefir was most likely made with water kefir grains. It’s very easy to do (coconut water + water kefir grains = coconut kefir). I highly recommend giving it a try!
kris gale says
this is probably Amaaaazing on a homemade burger.
how’s the Ignite ticket giveaway going?
got one left?
Amanda says
Contest goes on until 9am tomorrow for everyone who left a comment that fits the contest rules.
Alina says
Kombucha is the best and while I love GT Dave’s, I need to start making my own. My dad started making Kombucha about two years ago. It seemed a bit complicated and he did have explosions and made the laundry room smell like feet. ew. However, your basic kombucha recipe seems simple enough. Would love to get some SCOBY if you have any extras. Perhaps we can arrange a SCOBY meet-up at Ignite Philly?
Amanda says
Hi Alina,
I am in saving-up-the-SCOBYs mode for two upcoming classes I’m teaching. After mid-April I’ll be able to share my extras with non-students again. Hope to see you at Ignite!
Betsy says
The ferment that has sparked my interest is the LactoPickle…I’ve sampled the in the past…but yours are awesome & I love them! I can’t wait for the ones we did in your most recent class to be ready…,
Amanda says
Hey Betsy,
I’m so thankful that you’ve come to class! Let me know how these pickles turn out!
Amanda
Becky C says
I love kimchi and am bummed that I couldn’t make your last class. I love that you experimented with apples in the kimchi. I enjoy combining flavors in my cooking, and I can only imagine that the sweetness of the apples and the spiciness of the kimchi was delicious. I might have to try this at home.
Hope to see you at Ignite! If not best of luck!
Amanda says
Hey Becky,
Yes, any fruit with a decent amount of flesh vs. peel does the trick very nicely. It just replaces the rice gruel to feed those bacteria some sugar. Pineapple is definitely a recommended favorite!
Hope to see you tomorrow night!
Jordan says
After some (fun for me) trial and error, my kefir grains are chugging along (and probably ready to split again). Clearly, my favorite- and the bulldogs really enjoy the kefir too.
Amanda says
My dog digs kefir, too! And it definitely helps with her digestion!
Sara @ The Cozy Herbivore says
Holy baloney, that looks amazing! I can’t wait to get my kimchi-braise on. And thank you again so much for that amazing class– it really reignited my love of all things fermented, just in time for the growing season. You kick ass.
Amanda says
Hey Sara,
You are too kind! Being told I kick ass by the kickassest lady in town is something I take as a huge compliment. So thank you! If your fermenting habit gets out of control, I would love to get into trading mode with you! Also, I’m always happy to share cultures when I have them, so let me know if you need anything!
Melissa says
I’m excited to hear about all of this…including your classes, which I now plan to attend. I love pomelos (pummelos/pommelos) & so the citrus post definitely grabbed my attention 🙂
Amanda says
Hi Melissa,
Thanks for swinging by! Just a word on preserving pommelos: they are probably the only citrus I know of that really wouldn’t work well. The thinner the skin, the quicker and easier, and pommelos just have too much pith. But who knows? If you give it a try, let me know how it works!
Amanda says
Jordan at #11 is the winner! He has two hours to respond before I do a random.org again.
Amanda says
Okay, lucky #16, aka Melissa! Jordan never got back to me. Look to your email. You have 2 hours to confirm that you want them.
Thanks!