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How to Make Kimchi

homemade kimchi | doughseedough.net

Kimchi. Kimchee. Fermented cabbage. However you spell it out, there’s no denying that this stuff is good. Growing up,I could always find a huge jar of this spicy-salty-sour food. It was food at any time of day, with any kind of food. Oatmeal for breakfast? Boom, kimchi on top. Rice for dinner? Boom, kimchi as a side. Snack? Kimchi straight outta the jar (sorry, Mom).

homemade kimchi | doughseedough.net

Now that I’m all grown up without a mom to fill my fridge, I have been loving a sad, kimchi-less life. I finally went to the store to buy a some a few weeks ago and grabbed a jar of it off the shelf. $8.75. Excuse me?! I put it back, pulled up a recipe on my phone and bought the ingredients to make my own instead.

It turns out that making kimchi is actually kind of easy. The only annoying part is the wait time between all the soaking steps. But the results are worth it!

how to make kimchi | doughseedough.net

So join me on my journey as I not only make a batch of homemade kimchi, but as I discover new ways to cook with it as well.

homemade kimchi | doughseedough.net

Homemade Kimchi
adapted from David Lebovitz and the Kitchen Wench

1 large head Napa cabbage
4 cups water
1/2 cup kosher salt, divided
2 pounds daikon radish, cut into matchstick
2 tablespoons dried salted shrimp, chopped
2/3 cup Korean chili powder
1/2 cup fish sauce
2″ piece of ginger, minced
4 cloves garlic, minced
6 green onions, cut into 1-inch pieces
1 tablespoon sugar

  1. Remove and discard outer leaves of cabbage. Cut lengthwise into quarters and cut into the stem to remove most of it.
  2. Combine water with 1/4 cup of the kosher salt in a large bowl. Plunge cabbage sections into the water one at a time. Carefully separate the leaves under water and shake gently to get water and salt mixture in between the leaves.
  3. Drain water from the cabbage segments, then sprinkle a light layer of kosher salt over each leaf, making sure to cover the entire leaf.
  4. Place cabbage into a large bowl and cover with plastic wrap. Let sit for 4- 6 hours, or until cabbage leaves are floppy.
  5. Rinse cabbage with water twice in clean water, then squeeze out as much water as possible. Place into a strainer and let sit for 1 hour for the remaining water to drain out.
  6. Meanwhile, place the daikon radish, shrimp, chili powder, fish sauce, ginger, garlic, green onions, and sugar into a large bowl. Mix with a wooden spoon until well combined.
  7. Chop drained cabbage into 1″ pieces and place into large bowl with radish. Toss with a pair of tongs until well combined. Once all the cabbage has been coated, place into an airtight container and store in a cool, dark place for 3 days to ferment. After 3 days, the kimchi should be tangy, crunchy, and spicy. Store in the refrigerator until being used.


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Strawberry and Goat Cheese Salad with Balsamic Vinaigrette

This salad is perfect in its simplicity. I’ve been eating it for about 5 days straight now (we got a lot of greens from the CSA!) and I still have a little more to eat up. Not that I mind. I could eat this day after day for a very long time.

I used up some strawberries that my mom had picked in this salad (the rest went into the strawberry rhubarb crisp). It doesn’t get much better than fresh picked mixed greens and strawberries!!

Strawberry and Goat Cheese Salad with Balsamic Vinaigrette

1 bag of mixed greens
1 cup strawberries, sliced
1/3 cup sliced almonds
4 ounces goat cheese

1/4 cup balsamic vinegar
1/2 cup olive oil
2 teaspoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

  1. In a small skillet over medium heat, toast almonds until a light golden brown.
  2. Place greens, strawberries, toasted almonds and goat cheese in a large bowl. Toss to combine.
  3. To make the vinaigrette, combine balsamic vinegar, olive oil, brown sugar, garlic powder, salt and pepper in a screw-top jar and shake vigorously until well combined.
  4. Serve immediately.

 


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Salt & Vinegar Roasted Potatoes

I have two weaknesses in life: sour candy and salt & vinegar chips. Put either of these in front of me, I lose all self-control. I can demolish a bag of Sour Patch Kids in a day (or two) and the same goes for salt & vinegar chips. Obviously, neither of these foods are too good for me. You know, with all the sugar and fat and all…

It finally occurred to me that I should make salt & vinegar potatoes! I’m not sure why this didn’t come to me sooner, but I’m addicted to these. Are you a salt & vinegar chip enthusiast? If so, these are these are the perfect way to jazz up your dinner!

Salt & Vinegar Roasted Potatoes

1 1/2 pounds fingerling potatoes, cut into 1 inch chunks
1 tablespoon olive oil
Freshly ground pepper, to taste
Kosher salt, to taste
White vinegar, to taste*

  1. Preheat oven to 450°F. Toss potatoes in a large roasting pan with olive oil and pepper.
  2. Roast potatoes, stirring occasionally, for about 30 minutes, or until golden brown.
  3. Sprinkle with vinegar and salt to taste and serve immediately.
*I ended up using about 1/4 cup of vinegar, but I love vinegar. I would start with a couple of tablespoons and work your way up from there.


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Black Bean Salsa

I first had this salsa at a friend’s wedding brunch. And I had it again when we went to visit these friends in Minnesota. It swept me off my feet the first time I had it and the feeling didn’t change. Obviously, I had to get the recipe! So, thank you Kirsten, for passing Georgette’s Black Bean Salsa recipe to me! Can you spot it in this yum-licious pile of nachos??

I made a huge batch a few days ago and the flavor just gets better and better every day. Yum. I think I need to always keep ingredients for this on hand.

Georgette’s Black Bean Salsa

1/4 cup vegetable oil
1/2 cup apple cider vinegar
1/2 cup sugar
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can white corn, drained
3 large tomatoes, diced (about 2 cups)
1 green pepper, diced
1 red onion, diced

  1. Combine oil, apple cider vinegar, and sugar in a small pot over medium heat. Warm until sugar is dissolved. Set aside to cool.
  2. Combine remaining ingredients in large bowl. Pour dressing over vegetables and stir to combine.


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Greek Salad

A quick, delicious way to use up your summer vegetables! Our garden is finally starting to produce some awesome tomatoes (heirloom, cherry, and grape) and I couldn’t be more excited.

Greek Salad

3 large tomatoes, chopped
2 cucumbers, peeled and chopped
1 small red onion, chopped
1 tablespoon olive oil
3 teaspoons lemon juice
1 tablespoon red wine vinegar
1 1/2 teaspoons dried oregano
salt and freshly ground pepper, to taste
1 cup feta cheese, crumbled

  1. Combine all ingredients in a medium size bowl. Mix to distribute ingredients evenly. Refrigerate for 1 hour before serving.


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Pita Bread

I can’t believe it took me this long to make pita bread! Never again will I pay $3+ for a tiny bag of pita. I can no make it at home for just mere pennies. That’s my kinda food!!

In fact, the money you save can buy you a neat little thermometer. It will come in handy… for example, you can use it to make sure your water is the right temperature in this recipe! Or any recipe with yeast, actually.

Don’t like pita? Make this any way. It’s fun watching the dough rise in the oven from completely flat to a mini-balloon.

Pita Bread

1 1/8 cups warm water (110°F)
1 1/2 teaspoons white sugar
1 1/2 teaspoons active dry yeast
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon vegetable oil

  1. In a small bowl, combine water, yeast and sugar. Let sit until foamy, about 5 minutes. Add in oil.
  2. Combine flour and salt in the bowl of a stand mixer. With a dough hook, lightly mix to combine.
  3. Pour yeast mixture into flour and mix on low (#2 on a KitchenAid) until moistened, about 30 seconds. Increase speed to medium (#4) and knead for 10 minutes, until dough is smooth.
  4. Place dough into a large, lightly oiled bowl. Cover with plastic wrap and allow to rise until double in size.
  5. Turn dough onto lightly floured surface. Stretch dough into a 12 inch rope. Cut into 8 even pieces and roll each piece into a 6 – 7 inch circle. Set aside on a lightly floured surface and cover with a towel. Let rise for 30 minutes.
  6. Meanwhile, reheat oven to 500°F and place baking stone on oven rack. Allow to heat for 20 minutes.
  7. Place dough onto baking stone (I was able to make 3 at a time) and lightly spritz with water. Bake for 3 minutes, or until pitas are puffy and tops are not yet brown.
  8. Remove from baking stone and let cool on a clean towel.


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Tangy Coleslaw

This was the perfect side to serve with the pulled pork sandwiches. The best part? Leftovers are even better. That’s right folks, make this coleslaw, stick it in the fridge and give it a few days to rest before you start shoveling it into your mouth.

Don’t like coleslaw? That’s ok. Make a batch and send it to me. I’ll take care of it!

Tangy Coleslaw

1 medium head cabbage, shredded
1 large red onion, diced
3 large carrots, grated
1 cup chopped celery, about 2 – 3 large stalks
3/4 cup white sugar
1/2 cup apple cider vinegar
1/2 cup white vinegar
1/2 cup vegetable oil
1 tablespoon dry mustard
salt and pepper, to taste

  1.  Combine vinegar, oil, mustard, salt and pepper in small saucepan. Bring to a boil. Remove from heat and set aside.
  2. Combine cabbage, onion, carrots and celery in a large bowl. Pour dressing over and stir well to mix.
  3. Cover and refrigerate for 12 hours or more before serving.


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Cucumber Salad

I’ve tried a ton of cucumber salad recipes I’ve found online and every single time, I was disappointed. I finally gathered up the courage to just wing it. Man, am I glad I did that – this turned out so darn good and it was even better the next day!

I served this as a side to the Pad Thai I posted about earlier.

Cucumber Salad

1 large cucumber, thinly sliced
¼ teaspoon salt
1 tablespoon of finely chopped green onion
2 tablespoons sesame oil
¼ teaspoon red pepper flakes
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 teaspoon honey
1 garlic clove, crushed

  1. Sprinkle sliced cucumbers with salt and set aside.
  2. Combine green onion, sesame oil, red pepper flakes, vinegar, soy sauce, honey and garlic in small bowl. Stir to combine. Let sit for 10 minutes.
  3. Toss cucumbers with dressing. Cover and refrigerate for 30 minutes or more.


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Garlic Bread

I love love love garlic bread. I don’t go out to eat enough to get it, and I don’t like the freezer section stuff all that much. Solution? I make my own! It’s really simple and oh-so-good. Remember though, your garlic bread will only be as good as the bread you put it on. Try to find a local bakery and give them some business!

Garlic Bread
serves 12

1 loaf of French or Italian bread (not a baguette)
5 tablespoons unsalted butter, melted
1 teaspoon extra virgin olive oil
4 cloves garlic, minced
1 tablespoon fresh oregano, minced or 1 teaspoon dried oregano
3/4 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded

  1. Preheat oven to 450°F.
  2. Cut bread into 1 inch thick slices.
  3. In a small bowl, mix butter, olive oil, garlic, oregano, and salt and pepper to taste. Spread mixture onto bread slices.
  4. Arrange slices on a baking sheet and bake for 10 minutes or until bread is lightly browned and crispy.  Remove from oven.
  5. Turn on broiler.
  6. Top slices of bread with mozzarella and Parmesan cheeses. Broil for 2 minutes, or until cheese is melted and bubbly. Serve immediately.