Water kimchi

Fresh and crispy kimchi in a mild broth.


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In Korean cuisine there are many different kinds of kimchi. One of the types or styles of kimchi is called water kimchi, mul kimchi in Korean(동치미. This type of kimchi is milder and not made with any seafood flavouring. Water kimchi can also be made with many different vegetables, but this one is what I know best. This kimchi was served at my favorite lunch place when I lived in Pusan South Korea. They served a quartered napa cabbage in its brine and then they cut it up in to smaller pieces with a pair of scissors at the table.

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In this recipe I used regular radish instead of daikon and a firm crunchy pear instead of asian pear. The neighbourhood store does not have these two Items in stock, Besides the pink skin of the radish gives the brine a nice color.
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INGREDIENTS

Brine

5 cups water
1 Tbsp coarse salt
1 tsp white sugar
1 Tbsp gochugaru, red pepper flakes, you can skip this ingredients.

Vegetables

2 napa cabbage quartered
2 Tbsp coarse salt

Seasoning

10 red radishes
1 asian pear (2 cups), cut into cubes
5 garlic cloves, thinly sliced
1 inch ginger, thinly sliced
3 scallions, cut into 5 cm sticks
2 chili pepper, thinly sliced

INSTRUCTIONS

Quarter  napa cabbage  and place in bowl cut side up.
Sprinkle 2 Tbsp salt and let sit for 30 minutes

In the mean time, make the brine by mixing salt and sugar in water and mix to dissolve. Then add gochugaru and let sit for at least 15 minutes.

Cut remaining seasoning vegetables and fruit and combine together in large bowl.

Squeeze excess water from cabbage but DO NOT rinse. Then combine with seasoning vegetables.

Place into air tight container

You can strain gochugaru/chili flakes from the brine or leave it in,  pour the liquid over the vegetables

Seal air tight and let sit in room temperature for 1-2 days for fermentation

Transfer into refrigerator and enjoy for up to one month

We enjoyed this for lunch with korean style meat patty and a few extra side dishes.

 

Pickled ramson buds

I have a fondness for foraging, I might have inherited it from my mom. She used to take us to the woods to pick berries and mushrooms. The satisfaction that I have gone out and gathered treats that nature has given us and preserved it. Now I try to pass this passion on to my children.

analizagonzales.com, picking ramson, ramson, ramsløk, foraging, wild garlic,

Earlier I have made ramson butter, cream cheese with ramson, ramson pesto, ramson puré, had ramson in stews, sauce and gravy. But I have never pickled ramson buds before and wanted to try that. Actually I wanted to make them the same way as you make capers. I got the idea  from the blog Thirsty for tea, she had posted sakura blossom sushi( her post HERE, when the cherry trees blossom here I will try this too). I thought why not do the same with the ramson buds. I did not go through the capers process, I just pickled them the regular way with vinegar.

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PICKLED RAMSON BUDS

Ramsons buds
White wine vinegar
Apple cider vinegar
1 tbs salt for every 2,5 dl vinegar
1 tbs sugar for every 2,5 dl vinegar

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sterilize the jars and lids you are going use.

In every jar Minime and I put 50/50 opened buds and closed buds.

In a pot boil the vinegar, salt and sugar. and when it is boiling take it of the heat and let it cool for about 5-10 minutes and top the jars with the liquid. Close the jars and put them somewhere cool until you need delicate little buds and flowers to garnish a marvelous dish:)

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For filipinos reading this, the brine is super with chicaron.

Pickled ramson on Jarlsberg cubes, ramson buds, ramson, cheese
Jarlsberg cubes with pickled ramson buds