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.

 

Rose potato au gratin

Let the children play in the kitchen and one day they will become wonderful cooks or even great chefs.

This little collaboration we did for lunch, turned in to potato au gratin. You have to slice the potatoes thin anyway so instead of just piling them up in a oven proof dish I thought her how to make roses. These are cute and tasty little side dishes with any kind of meat  or eaten just by itself.

With a potatoes, a hand held mandolin and a few more ingredients we set out on this little endeavour. I have not written down any measurement because it all depends on the size of your dish.

New potatoes, scrubbed clean
Heavy cream
Salt to taste
Freshly ground pepper
some garlic powder
Grated cheese
Finely chopped red onion
Fresh thyme sprigs for garnish

Preheat the oven to 200 C/400 F.

Slice your potatoes into thin slices with a mandolin or cut thin with a knife and arrange the slices in your dish or dishes.

Combine the cream with salt, pepper and garlic powder mix and pour it over the potatoes.
Sprinkle with finely chopped onion and grated cheese, then put some fresh thyme on top.

Cover the dish/dishes with foil and bake for 20 to 30 minutes. Remove the foil and bake 15 to 20 minutes more.

Garnish with some more fresh thyme before serving.

I made a pie with a meat sauce and topped it with the scalloped potatoes and this also with the spiral rose pattern.

Kimchikraut

Kimchikraut, what is that? You might think:D
It is just finely sliced cabbage and grated carrots  fermented with Korean flavours.
I thought to make some garnish for a sandwich that I am going to make later.
This yeld about 2 cups finished product:
1/2 finely cabbage
3 shredded carrots1 dl sea salt
Clean water
5-6 crushed garlic cloves
1 tsp finely grated ginger
1 tsp sugar
2 tsps shrimp paste
1-5 tablespoons Korean chili flakes / or regular chili flakes
4 spring onions
chopped chives

Combine vegetables and salt in a bowl to extract water for about 30 minutes.

Submerge the vegetables in cold water for about 2 hours, then rinse well and drain
Put vegetables in a colander and rinse well and allow it to drain.

Mix the remaining ingredients together except the scallions and chives. Add this paste to the rinsed and dried vegetables in a mixing bowl, with a gloved hand mix everything together. Lastly sprinkle the scallions and chives n top and mix them in with the rest.

Place the vegetables in sterilized jars.

Leave the jars for 1-5 days, you can see that it starts to bubble and the build-up liquid and the liquid may seep out.

Give the Kimchi some daily attention, push any vegetables down with a clean spoon and make sure that the vegetables are submerged in the liquid that is building up.This might releases small amounts of gases that builds up during fermentation.

Taste the kimchikraut during this process and when the flavors is as you want it, put the jars in your fridge. You can eat it right away, but it’s probably best a week or two later.

 

Tzatziki

Tzatziki a classic Greek appetizer or meze made from thick strained yogurt, cucumber, garlic, olive oil, and fresh dill. It’s super simple to make and it goes well as a dip with vegetables, chips and different dishes.

½ a large cucumber, unpeeled

1½ cups plain full-fat Greek yogurt

2 large garlic cloves, finely minced

1 tbsp chopped fresh dill

2 Tablespoons extra virgin olive oil

1 Tablespoon white vinegar

½ teaspoon salt

Grate the cucumber, sprinkle it with salt, then place the shreds in a fine mesh strainer and squeeze out as much liquid as possible. Let stand for at least 10 minutes to drain any remaining water. Squeeze once more to drain.

Mix cucumbewith the rest of the ingredients and let it sit in the fridge for an hour or two before serving.

Refried beans

This is absolutely a must when eating Tex-Mex for dinner
Refried beans are Mexico’s equivalent to mashed potatoes and it is made of pinto beans.
The actual name is frijoles refritos meaning well fried beans. The Anglo name suggests that these beans are fried, but that’s not the case.
There are many different ways to make refried beans and you can use most kinds of beans, but in traditional Tex-Mex pinto beans are used.
1 tablespoon olive oil
1/2  large finely chopped onion
1 clove crushed garlic
800 g of cooked pinto beans or the kind you want to use.
1 teaspoon chili powder, may be omitted
1 dl vegetable stock / 1 cup water plus 1/2 vegetable bouillon cube
Salt and pepper as desired.
Saute the onions in oil on medium heat until it is tender and add the garlic and chili powder.
crush this in a blender with the liquid.
Pour this back into the saucepan and add the beans and boil until the beans are warmed through. about 5 minutes.
Mash beans with a spoon, salt and pepper as desired.
You can also add chopped fresh coriander if you desire.
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Serve this bean puree with your favorite Tex-Mex, taco, burito, Chimmichanga, tostada, quesedilla etc.