The Kimchi Cookbook by Lauryn Chun (founder of Mother-in-Law’s Kimchi) with Olga Massov. I downloaded it through Amazon Kindle, although I read it on my iPhone or iPad or computer whenever I want cause I dont have a Kindle. I thought I knew something about Kimchi - even the stuffed kimchi concept, brine differences and reasons why different carbohydrates are often used in making them - but I realized I knew next to nothing before I read this book. It may have cost me $9.00. I have 8 different types of Kimchi going now athough all are vegan and only one uses seaweed. I do love Mother-in-Law’s Kimchi, although I have to say the vegan all cabbage one is spicy. If you let it come to room temperature, however, the different layers of flavor come out and the spiciness becomes less noticeable. They also have a Napa Cabbage vegan kimchi that is great and completely un-spicy. The sour, mildly salty, punch of flavor is still pretty amazing (which is not to say that Sunja’s medium spicy live vegan probiotic kimchi is not also amazingly good). Same idea applies to the heat of the Sunja’s one. Room temp. Make sure it’s vegan (if the idea of eating raw, fermented fish guts, eyes and brains or shellfish like shrimp doesn’t sound great to you). Unless it does not clearly states that it is vegan it is not. Which is why you should make it yourself. In any case it compelled me to revisit my dislike of daikon radishes in Kimchi. I made one with huge chunks that would stay crispy yet suck up the flavor of the brine. So I sprinkled them heavily with raw sugar and put them on the counter for a few hours. Then I drained and rinsed them very well, added a tsp salt and a tsp sugar per quart jar of Kimchi and a half a cup of the brine from the Mother-in-Laws Kimchi described above. I also added some scallions and some wakame (seaweed) leftover from last nights miso soup and 2 TBs of the most incredible dark brown vegan beef broth replacement Ive ever made (dried Kombucha sediment, dried mushrooms, dried pickle brine, etc.) and just dumped it all in the mason jar and left it on the counter with an air lock. Why an air lock?Without it the smell can become unbearable. Neighbors three blocks away could complain. No joke. It was much better because I had pre-treated with sugar ) as I think most Koreans would do, and the seaweed almost instantly made the broth pretty thick. Keeping it anaerobic couldnt hurt. The next day after I saw that it had already begun to ferment I opened the airlock, threw in a couple teaspoons of celery and grape brine I keep on hand for really low sodium pickle making and just decided to throw the whole thing in a well washed rinsed with a distilled white vinegar solution I have lying around and mixed it up. I packed it into a new rinsed jar and put the airlock back on to not really smell up the fridge. Day 3 and the bitter nasty taste of daikon has been replaced by a really fresh tasting, super crunchy like a great New Jersey apple after a really cold winter vegetable with a little tiny kick of mouth zing and a ton of flavor I will eat these within the next two weeks. Pictures!
Posted on: Sat, 09 Aug 2014 05:52:20 +0000
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