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Kim Choy and Pea Chi! Spring veggie kimchi recipes for you, plus a lovely new product hits the menu this week!
It's that time of the year, y'all - FERMENTATION SEASON!
Dunno what it is about the spring time but it makes us wanna revel in lactobacillus, pickling everything we can get our hands on. Maybe it's because it's just so beautiful outside, we wanna freeze time?
ANYWHO...two fun pieces of news for ya this lovely Easter Sunday:
First, if you've ever wanted to try your hand at kimchi - we've got a lovely base recipe for you! Mind, we like cabbage in ALL our kimchi recipes - whether nappa, regular, or even red!, but the other vegetable is interchangeable - so, if you love bok choy, go for it! Cucumbers? Great idea! Even green beans work well in place of the snow peas in the recipe below:
Snow Pea Kimchi (aka, Snowchi OR aka, Peachi <3) Makes 3 cups!2 cups snow peas, trimmed
2 cups nappa or green cabbage, thinly sliced
salt the above thoroughly, allow to drain 2 hours, squeeze to remove water and proceed:
2 cups nappa or green cabbage, thinly sliced
salt the above thoroughly, allow to drain 2 hours, squeeze to remove water and proceed:
1 medium apple, cored and sliced thin
1 bunch scallions, minced
1 cup arugula whole
1/4 cup pepper, jalapeno, seeds in or seeds out, up to you! thinly sliced
1/4 cups onion, sliced
4 cloves garlic, minced
1 tbsp ginger, grated
1/4 cup cilantro, rough chop
1/4 cup korean red pepper powder or Gochujong
1 tbsp miso
1/4 cup rice vinegar (opt'l, makes 'Chi a bit more shelf stable)
add all to salted veggies and toss
age on countertop in a glass or steel container for at least 24 hours, and up to a week - store in fridge when preferred level of stinkiness is achieved :)
1 bunch scallions, minced
1 cup arugula whole
1/4 cup pepper, jalapeno, seeds in or seeds out, up to you! thinly sliced
1/4 cups onion, sliced
4 cloves garlic, minced
1 tbsp ginger, grated
1/4 cup cilantro, rough chop
1/4 cup korean red pepper powder or Gochujong
1 tbsp miso
1/4 cup rice vinegar (opt'l, makes 'Chi a bit more shelf stable)
add all to salted veggies and toss
age on countertop in a glass or steel container for at least 24 hours, and up to a week - store in fridge when preferred level of stinkiness is achieved :)
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If you give The Stinky Pickle a whirl, we'd love to hear about it! Meantime, if you're not looking to hone your kimchi skills - we've got an even better treat for you! Welcome to the menu, Kenchi! Gorgeous "traditional" kimchi hailing from the exotic lands of Asheville is now happily on our weekly menu. 16oz of 'Chi wouldn't take us too long to gobble up - especially THIS kimchi, which is thoroughly delicious, organic, vegan, and gluten free.
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Enjoy the stinkiest, loveliest, probiotic-est pickles we can get our hands on for ya, y'all! Your belly (and palette) will appreciate ya for it.
Ready for more? Read all about our new Calorie Concious meal plans here!