Thursday, November 15, 2012


Kimchi was the project of the day.  A second batch of sake went from Kome Koji stage to fermentation stage as well today.

Marilyn pulled a couple of recipes from the internet, we decided to fall back on the processing directions from Sandor Katz, Wild Fermentation recipe.

A decent sized head of Napa Cabbage, a nice bunch of Bok Choy, a very nice hunk of Daikon Radish, grated ginger, some fresh garlic, onion and scallions.  There was some competition for the scallions so we split them up.  Marilyn was making some chicken curry that needed scallions too (it was wonderful and deserving of a second story).

We ended up with nearly two pounds of cabbage, bok choy and radish so the recipe had to be modified upwards to meet the quantity.

The cabbage and  Bok Choy were cleaned and roughly chopped.  The radish was peeled and grated. The vegetables were then brined in a 1 TBS per cup solution until everything was soft, about three hours.

The scallions, onion, dried red peppers, grated ginger, garlic, Louisiana Pepper Sauce and  fish sauce were combined and allowed to sit out to bring out the moisture from the onions.

The brine was drained from the vegetables and the vegetables tested for taste, very nice.  The drained vegetables and spice onion/pepper/garlic mix was tossed together with a little of the brine and put into a primary fermentation bucket, the mixture weighted down with a Pyrex lid and mason jar full of water.  It will probably remain there for a couple of day and then into the fridge.

I can say that it will be snarfeled the entire time as the mixture is delicious.

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