Thursday, January 30, 2014

Wasabi-rubbed and Ready!


Wasabi-rubbed Brussels Sprouts Mul Kimchee—I call this Jade Garden, it’s easier to remember. I’m reshooting some of the earlier photos for my cookbook (Korean Tapas for the American Table). Mul (water in Korean) kimchee is usually a non-spicy and prized for its fermented broth. It’s usually served in summer as a refreshing cold soup.

I blanch and cool these before I rub them in sugar, salt and wasabi paste and ferment with sliced Korean radish, ginger and garlic with just a sliver of kombu. Blanching improves the texture and allows flavors to sink deeper into the sprouts. Blanching does in fact kill the lactic acid bacteria, but added raw plant matter and sea salt will aid in fermentation.

This is a relatively quick fermentation. It can be served in a few days but I prefer more tart notes which take up to three weeks. I love the addition of a wasabi paste for the umami explosion; it marries the savory and sweet perfectly. Here are some simple instructions.

You’ll need:
  • 1 and a half lbs. Brussels sprouts, cleaned and halved. Save the outer leaves and scraps.
  • 1 cup sliced Korean radish
  • 1/4 cup plus 2 tbsp sea salt
  • 1/4 cup sugar
  • 2 tsp powdered wasabi or 1 tsp wasabi paste
  • 5 garlic cloves, thinly sliced
  • 1/8 cup onion, thinly sliced
  • 6 medallions of fresh ginger, thinly sliced 
  • large mason or Fido type jar with lid
Bring a large pot of water to a boil, remove from heat and blanch Brussels sprouts for five minutes. Drain and cool. Rub reserved Brussels sprouts leaves with 2 tbsp sea salt and set aside for 20 minutes. In a large bowl rub Brussels sprouts with remaining ingredients and set aside for 45 minutes to an hour to allow the juice collect at the bottom of the bowl.

Place all mixed ingredients and collected liquid into a large glass Fido or a mason jar and place the reserved leaves on top. Add enough water to leave at least 2" from the lip and gently tamp all contents down. Allow this to rest at room temperature (70°F) for about three days. When the flavor is at a tart level that you like, store away in your refrigerator.




Monday, January 20, 2014

Kimchee Brussels sprouts at the Gluten-free EatUP!


Now theses are simply fab—Brussels sprouts kimchee! One of the goals of my cook book (Korean Tapas for the American Table) is to make healthy, fermented foods more familiar in our daily kitchens—this is one of the panchan recipes. As I sew up the loose ends of my ePUB cookbook, I'm going back to re-shoot and revise a few recipes (and I’m sure I’ll find yet more typos). These bad boys are blanched for about a minute to get a texture that is more toothsome to the American palate, then rubbed in a spicy Korean chili paste. They are tasty, vegan and gluten-free!

Brussels sprouts kimchee wil be available at the Gluten-free EatUp! on February 9th at Freddy’s Bar in Brooklyn. If you around, stop on in for a taste.

Saturday, January 18, 2014

Kimchee MacMuffin



You won’t find this under teh golden arches any time soon, so make it at home—Kimchee and fried egg sandwich with melted sharp cheddar cheese, honey ham, minced scallions and very fresh kimchee (only a day old) on a toasted English muffin. This breakfast sandwich is exploding with flavor. How did man live before the invention of the toaster oven?


Wednesday, January 15, 2014

Introducing the Gluten-Free Eatup in Brooklyn


Going gluten-free? On February 9th 2014 The Gluten-Free EatUP! launches as a monthly marketplace of locally crafted, gluten-free, taste-full delectables, at Freddy’s Bar in Brooklyn. This monthly event is made possible by Levine’s General Store, a provisioner of fine GF foods.

Sunday February 9, 2014 from 1pm to 6pm
@Freddy’s Bar
627 5th Avenue

Brooklyn NY 11217
For details go to www.LevinesGeneral.com

Beat the winter blahs and step inside the warming cozy atmosphere of our favorite local, community oriented bar. Try a spicey Kimcheelicious grilled cheese, grab a glutenous free beer, take home some sweets ( for your Valentine perhaps?). Enjoy an afternoon of locally crafted gluten-free foods.  Hot Savories. Sweets. Packaged Treats & More Surprises. So you’ll come, you’ll EatUp!  Meet. Eat. Be Free.

Kimcheelicious is one of the sponsors and a vendor at this event. Shop in for gluten-free, vegan kimchee!




Monday, January 13, 2014

Recipe: Spicy Kimchee Salsa

Got chips? Take a dip, the salsa’s fine. It’s naturally tart, sweet and spicy—made with a very sharp, fine-aged Korean radish kimchee and mango or apple. This is the perfect way to use kimchee that’s been languishing in the back of your fridge. I brought some for show and tell on Fuhmentaboudit, a live podcast that aims to demystify brewing and fermentation hosted by Chris Cuzme and Mary Izett on Heritage Radio Network. Kimchee Salsa is spicy enough to take the chill out a brisk winter afternoon. This is one or the simple recipes from my soon-to-be-release, but still-workin’-on-it ePUB cookbook, Korean Tapas for the American Table.

You’ll need:
  • 1 cup very aged fermented Korean radish, or Napa cabbage kimchee, roughly diced
  • 3/4 cup Granny Smith or other tart apple, or under-ripened mango, roughly diced
  • 2 garlic cloves (or more), minced
  • 1 medium size jalapeƱo pepper, about 1 minced tbsp
  • juice of one lime, about 3 tbsp
  • 1/4 cup red bell pepper, minced
  • 1/4 cup yellow onion, minced
  • 1/2 tsp brown sugar
  • 1 tbsp dried red currants (optional)
  • Salt to taste
Combine all ingredients in a bowl and mix well. Allow flavors to bloom at room temperature for two to four hours. Place in a jar, cover tightly and refrigerate overnight; it wil keep refrigerated for up to two weeks. You can adjust flavor as needed before serving. Have it with a bowl of home made tortilla chips or use it on quesadillas.


Sunday, January 12, 2014

Live Podcast: Kimcheelicious on Fuhmentaboudit


Live from Roberta’s restaurant in Bushwick... Kimcheelicious was on the Fuhmentaboudit podcast, on Heritage Radio Network. This show aims to demystify the art of home fermentation with a primary focus on home brewing beer. I have the dubious distinction of pod-casting their first kimchee fermentation show. Tune in hosts Chris Cuzme and Mary Izett and me as we blather on about kimchee fermentation, beer,  practical methods, recipes, anecdotes from personal experience and more.

Monday, January 13, 2014 from 7PM to 8PM EST. To listen to tonight’s live show Click Here, or set your bookmarks to:
http://www.heritageradionetwork.com/episodes/5355-Fuhmentaboudit-Episode-56-Kimcheelicious-Pt-1 

Also check out www.Fuhmentaboudit.com for more podcasts.

Grilled Kimcheese at the Gluten Free EatUp





A gluten-free grilled Kimcheese sandwich with a side of pickles saves the day—sharp cheddar cheese and Napa cabbage kimchee on GF rye bread (from Our Daily Bread). This is one of the pressed sandwiches we'll be featuring at the Gluten Free EatUp!, a new market place for GF vendors at Freddy’s Bar on February 9th; Kimcheelicious is one of the sponsors at this launch... join us for a bite if you’re in town.