What did you last eat/drink?

[Stitchawl]

Green Thai curry with chicken, and fried pork rinds.



Stitchawl

[meeera]

Quiche with onions, garlic, mushrooms, spinach, and cheese. Salad. Fresh lemon-custard tart. (The chooks are laying well, can you tell?)

[pdurrant]

Another apple.

[Stitchawl]

Korean kimchee and hard boiled eggs! The Breakfast of Champions!


Stitchawl

[kindlekitten]

I need a good kimchee recipe stitchy

[Stitchawl]

Originally Posted by kindlekitten

I need a good kimchee recipe stitchy

Here ya go... Good to make this time of year too. Store the jars outside so the smell doesn't take over your house... This makes two different types of kimchee; daikon and cabbage.

Ingredients:
1 napa cabbages roughly chopped
3/4 cups coarse sea salt
4 cups water
1 Daikon raddish
5 - 7 scallions, roughly chopped


Seasoning:
1/2 Korean red chili pepper flakes
1/4 cup dried salted shrimp, finely minced
2-3 raw oysters or clams chopped up fine
4 tablespoons fish sauce
1/4 cup minced garlic
2 teaspoons finely grated ginger
1 tablespoon sugar

In a smal bowl, dissolve salt in 5-6 cups of water. Pour over the cabbage. Toss well to wet the cabbage pieces evenly with the salt water. Let stand 4-5 hours. Cut the radish into bite sizes. Sprinkle with a tablespoon of salt. Toss well. Let it sit for about 2 hours. Drain. Don't wash.

Mix the chili pepper flakes with the remaining seasoning ingredients along with 1 cup of water.

Rinse the salted cabbage three times and drain to remove excess water.
In a large bowl, add some of the scallions and some of the seasoning to the salted cabbage. Using a kitchen glove, mix everything well by hand until the cabbage pieces are well coated with the seasoning mix.

Do the same with the daikon using the rest of the scallions and seasoning.
Place the the kimchi in an airtight container(s) or a jar(s). Rinse the bowl with 1/2 cup of water by swirling around, and pour over the kimchi.

Leave the kimchi out in room temperature for one to two days, depending on how quickly you want your kimchi to ferment. (The longer it ferments, the stronger the taste.) Then, refrigerate or place outdoors.

Here are a couple of photos I shot from my hotel of the rooftops in Pusan a couple of years ago. Virtually every rooftop had several kimchee pots stored, as did the front steps of houses that didn't have access to roofs.


Stitchawl

[kindlekitten]

ha! that's awesome! leaving the oysters at room temperature isn't a problem?

so I guess natural fermentation gives it the vinegar taste?

would regular quart size canning jars work do you think?

[pdurrant]

Jaffa Cake.

[kindlekitten]

Originally Posted by pdurrant

Jaffa Cake.

que?.

[Stitchawl]

Originally Posted by kindlekitten

ha! that's awesome! leaving the oysters at room temperature isn't a problem?

No problem (Actually, that was my concern when I first started making my own kimchee.) But that's actually a VERY important flavoring ingredient in all kimchee. Could be oyster, clam, mini-crab... The salt and the chili pepper prevent nasty bacteria, while the good bacteria rots the lot!

Be sure to use Korean chili pepper... Mexican or Thai have the wrong flavor! Same with the fish sauce.

so I guess natural fermentation gives it the vinegar taste?

Yep. In fact, Korean manufacturers are suing Japanese makers over the use of the name 'kimchee.' The Japanese manufacturers are using acetic acid rather than fementation to 'quickly' give their product flavor, and the Koreans are saying that this isn't 'real' kimchee.

would regular quart size canning jars work do you think?

Sure, but don't screw the lids down until you refrigerate. There will be a lot of gas production during the first 24 hours.


Stitchawl

[Stitchawl]

Originally Posted by pdurrant

A Jammie Dodger

Originally Posted by pdurrant

Jaffa Cake.

What is the name of this diet? I think I want to try it!


Stitchawl

[alicepattinson]

Quacker oats and hot chocolate yummyyyyyyyyy!

[kindlekitten]

Originally Posted by alicepattinson

Quacker oats and hot chocolate yummyyyyyyyyy!

quacker oats? they're for ducks?

[pdurrant]

Originally Posted by Stitchawl

What is the name of this diet? I think I want to try it!

It's the 'posting after evening snack' diet.

Jaffa cakes are small, thin sponge cakes, the size and shape of a thick biscuit, covered with orange jam and chocolate. Delicious.

Last to drink: Water.

[meeera]

Leftover quiche and a pink lady apple for my lunch. And lots of water while at choir rehearsal in the heat.

I'm looking forward to Japanese takeaway for dinner.