Quick Kimchi

 

I planted cabbage in the patch last September to over winter for spring. It seemed like a good idea to have something in the ground as a winter crop. All true except for the fact, I never cook with cabbage! especially white cabbages. sometimes i'll make bacon and cabbage, but not 10 plants worth, which is what i have growing. I decided the best use would be a load of kimchi, and I was right!

my over wintered cabbage plants took awhile to produce heads after the long winter we had in Ireland.

I love kimchi and its quite hard to get in Ireland. Kimchi is the spicy Korean equivalent to sauerkraut. which is a fermented cabbage condiment. this recipe is for a quick 'white person' version, as opposed to the one that ferments for weeks (sometimes months!) as is the standard with authentic kimchi. a Korean friend of mine told me his Nan (grandmother) would put hers in a clay pot underground for 6 months during the winter! now, that must be a pungent mixture!



chill powder, ginger, green garlic and anchovies

don't let that scare you, with this recipe you'll have tasty kimchi in 2 days. the flavour develops nicely over the next couple of weeks so you have time to eat all of it. try keeping some around and tasting it as time passes.


 

if you are feeling creative try mixing different thinly cut veggies into the kimchi, as anything goes with this mix. beetroot would be interesting as well as some kale. I used green garlic stems, as my garlic wasn't quite ready for digging up, and im really happy with the results. I've been eating it with beef burgers (see the FWDR Instagram feed) and teriyaki mayo. its amazing with fish and chicken too. I even had it with scrambled eggs for breakfast, shoved into a pita - its the perfect kick start to the morning!

 

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Quick Kimchi

Makes nearly 1.5 litres (6 cups)

Recipe adapted from What I had growing in the veg patch, The Simple Things Magazine and Wild Fermentation by Sandor Elix Katz (see Bookshelf)

this is a two day affair, but the kimchi gets better with age so you can keep it in the fridge for weeks after preparing. serve kimchi with a Korean BBQ, roast chicken, grilled fish, breakfast, lunch or dinner. its especially good on a burger with a bit of soya sauce mixed into you favourite mayonnaise. VERY more-ish.

2 pounds (900g) white cabbage, finely sliced into ribbons
2 tablespoons sea salt
2 tablespoons sugar
2 whole stalks of green garlic, or 10 cloves of fresh garlic, finely chopped
20 slices of fresh ginger, peeled and finely chopped
3 tablespoons chilli powder
1 small tin anchovy fillets in oil
4 fl oz (100ml) soya sauce
1 bunch of spring onions
1/2 pound (225g) carrots, peeled and cut into julienne strips

• place cabbage salt and sugar in a large container and toss, leave covered in the fridge overnight.
• the next day, rise the cabbage and dry out thoroughly
• in a separate bowl add the marinade ingredients - garlic, ginger, chilli powder, anchovy fillets, and soya sauce and mix thoroughly, blending in the anchovy as much as possible.
• add water to make the marinade the consistency of a thick salad dressing.
• add the spring onions and carrots to the cabbage
• stir in the marinade to the veggies.
• tightly pack the kimchi into sterilized jars or a large container
• this kimchi is great after 24 hours in the fridge, better after a week and at 2 weeks its in its prime. if you like strong flavours you can keep it around up to a month

Homemade Chicken Stock

chicken bones, carrots, celery, garlic, cheese rinds, herb stalks, and cauliflower stems

homemade chicken stock is a great thing to make when you've got extra bits left over from dinner. i'm sure many of you have made chicken stock before at home and know the joys and the world of difference it can make to your own home cooking.

throw in some onion and a couple bay leaves and your in business the 'stock market'!

i don't have a specific recipe and really its just scraps thrown into a pot and covered with water. one thing that really makes the stock special is the addition of cheese rinds, the ends of hard cheeses like parmesean are great to throw into stock. the dried out ends seem to and an extra savoury depth, without melting too much and getting all gooey. so, next time you have some hard cheesey bits left over just throw them in the freezer for your next batch of chicken or veg stock.

simmer for two hours, strain out the bits and you're done!

the consensus with stock is to always use the holy trinity of veg: carrots, celery and onions. from there its all up to you! once your chicken stock has finished cooking and cooled down you can store it in the fridge or in the freezer till needed.

DIY Seed Saving

carrot seed heads

growing veg from seeds saved from the previous years crops is an age old art. for the DIY-er its a climax in self sufficiency. its also easy to do with most veg or flowers. the trick is patience, as well as learning to let your plants go to seed rather than harvesting their crop. which at times can make a veg plot seem untended and messy. its just the natural course of a plants life and a great way to get more in touch with different plants and their life cycles.

in the not-so-distant past, commercial seeds where unavailiable to most. so every farmer knew to have enough food for the years to come - you have to save seeds from the best plants, at the end of the growing year. we can now get almost any imaginable seeds in garden centers, supermarkets, and farm supply shops. 'so why save 'em whe you can buy em ready to go?' im all for buying new seeds, its actually one of my vices, my collection expands every year and i love trying new varieties of veg. especially ones that are hard to find in shops: romanesco, heirloom tomato varieties, raddichio, coloured carrots, and painted corn.. have all joined my seed box collection recently, and these are the rare seed varieties i try and save seeds from. there is also an added benefit to saving seeds from successful crops: every year the seeds that mature and grow are more adapted to the surounding climates, so they'll grow better for you each year! so its a very handy skill, for our rainy climate.

dried carrots seeds (center, spiky) ready for storage

Saving your own seeds:
i've included pictures from two types of veg that have a slight trick to saving their seeds: tomatoes and carrots. tomato seeds need to be fermented before drying, and to get good carrots from your own seeds you need to wait till the second year of the plants lifecycle when the plants are matured.