Fall is here and my time to pickle and preserve fresh produce is coming to a close. I first went to check out the Hmong Village since I've heard some great stuff about this place, but I went around 10:30 on a weekday and many of the vendors were just starting to set up for the day. Sterling and I will have to revisit another time. I went to the Minneapolis Farmers Market, which is open everyday, and got a truckload of produce for $21. I got two bunches of dill, two bunches of green onions, pickling cukes, garlic, shallots, onion, green beans, and two heads of nappa cabbage.
On my way home I stopped by Lulu's Deli and got this falafel pita basket to go for only $5. The fries were crispy and seasoned with salt and mint. It was really tasty and cheaper than most fast food value meals. I would definitely eat here again.
I set out to make kimchi, cucumber kimchi, dill pickles, and dilly beans. . . and it was a lot of work, but well worth it! I first brushed up on my canning knowledge with my Ball Blue Book Guide to Preserving. It had been a year since I've canned anything and it was beneficial to look over the general steps in canning.
I've updated my kimchi recipe from previous posts and I think I have a version I'm really happy with. . . at least I hope- last time my batch turned out great, only I didn't write it down. . . Always take notes!
I canned seven pints of dilly beans and then four pints of pickles (which was pretty much the same process). I hadn't made dill pickles before (other than refrigerator type) so I found this recipe as a guide.
When I finished the dilly beans and pickles my cabbage was ready to go!
I rinsed the cabbage in water to remove the salt, let it drain and mixed the kimchi sauce. My new version has sweet rice flour boiled with water to make a pancake batter like paste that is added to the peppers, garlic, onions, and ginger.
The sauce gets mixed in with chopped, drained cabbage. . .
and I was left with about 3 quarts of kimchi!
I let it sit loosley covered overnight and then put it in jars in the refrigerator
Then I moved onto cucumber kimchi which I adapted a recipe from Discovering Korean Cuisine. The cucumber ends get trimmed and then they get sliced into quarters, but you don't cut all the way though one end so the cucumber stays together. They get stuffed with sauce and then eat or let sit overnight.
Also, I am trying to make a kombucha starter using this resource, but there won't be any news on that one for about three weeks.
Here are my recipes:
Dilly Beans
In each pint jar place:
1 clove garlic, peeled
1 large head of dill
1/8 teaspoon red pepper flake
green beans (about 1/2 pound per pint), trimmed and packed in lengthwise leaving 1/4" headspace
Brine for about 4 pints:
2 cups water
2 cups apple cider vinegar
1/4 cup kosher, pickling, or sea salt
Add all ingredients to a saucepan and bring to a boil. Ladle brine over packed jars, leaving 1/4" headspace. Remove the airbubbles, wipe jar rims clean with a damp cloth, adjust the caps and rings, and process in a hot water bath canner for 10 minutes. Let marinate for at least a month before tasting the pickles.
Dill Pickles
In each pint jar place:
1 clove garlic, peeled
1 large head of dill
1/4 teaspoon mustard seeds
1 small bay leaf
1/8 teaspoon red pepper flake
3 black peppercorns
Brine:
3 cups water
2 cups vinegar
1/4 cup salt
Process 15 minutes in a water bath canner.
Kimchi
makes about 1.5 quarts
1 head of nappa cabbage
1/3 cup kosher salt
sauce:
1/2 cup of rice paste (see recipe below)
3 cloves of garlic, peeled and minced or grated
1 teaspoon fresh grated ginger root
1/3 cup Korean pepper flakes or powder
4 green onions, white and light green parts sliced
1 teaspoon honey, or 1 tablespoon sugar (optional)
Rice paste:
makes 1/2 cup
1/4 cup sweet rice flour
1/2 cup water
Whisk flour and water in a small pot. Bring to a boil whisking constantly, until the mixture is the consistency of pancake batter. Remove from heat and cool to room temperature before using.
Wash cabbage and salt each leaf. Let sit in a bowl or colander for 45 minutes to 2 hours, or until the leaves are wilted and bend without snapping. Rinse cabbage in water a couple of times to remove the salt. Chop into bite size pieces (about an inch or two) and dry with a clean towel or spin in a salad spinner. In a large clean bowl or pot mix all of the sauce ingredients. Add the cabbage and mix together. You can taste it here and see if you want to add more of any ingredient (for more traditional kimchi, you can add a couple of tablespoons of fish sauce and ground shrimp). Let sit loosely covered overnight. I taste it at this point, it can sit out for up to 3 days if its in a cool environment, and I usually put it away after 24 hours. It shouldn't have any off smells or mold during the process (I once made kimchi in the middle of summer and it went bad fast!) Then, stir it up and pack it into clean jars. I push down on the kimchi to submerge it in the fermented liquid, if there isn't enough liquid you can add a small amount of water to cover. Refrigerate for up to two months.
Cucumber Kimchi or Oi Kimchi
10 small Kirby or pickling cucumbers
1 teaspoon salt
sauce:
3 green onion, fine chopped
1 oz carrot, fine chopped or grated
1 oz daikon or Korean radish, fine chopped or grated
2 tablespoons Korean red pepper flakes
1/4 teaspoon miso paste
1 teaspoon honey, or 2 teaspoons of sugar
1/2 teaspoon ginger, minced
1 1/2 tablespoons garlic, minced
1/4 teaspoon salt
Wash cucumbers and trim off the stem end. Quarter each cucumber, leaving one end in tact. Put the cucumbers in a bowl and sprinkle with salt, let stand for 1 hour. Mix all of the sauce ingredients in a bowl. Stuff the sauce into the cucumbers. Eat right away or let sit at room temperature for up to 24 hours and then refrigerate like traditional kimchi. Will keep for about 1 week.
For my Kombucha SCOOBY I used:
1 bottle of original style organic, raw kombucha
1 clean glass jar- I used a clean wide mouth quart canning jar
1 cup room temperature sweetened tea- I used oolong tea with a couple of teaspoons of honey
clean towel, cheesecloth or something to cover- I used a coffee filter attached with the ring of the jar and no lid
Then put the liquids in the jar, cover so it can breathe and contaminates won't get in, let sit for a couple of weeks until it's about 1/4" thick.
Happy eating and canning!
 |
| washing the cabbage |
 |
| salting the cabbage |
I then set out to prep the dilly beans for canning while the cabbage was wilting. . .
 |
| pepper and garlic, add the dill, and add the beans |
 |
| canner, prepped jars, back burner is lids and rings in simmering water, front burner is brine |
 |
| dilly beans |
 |
| dill pickles |
 |
| salted, wilted cabbage |
 |
| jarred kimchi |
 |
| sauce and sliced cucumbers |
 |
| cucumber kimchi ready to eat |
Here are my recipes:
Dilly Beans
In each pint jar place:
1 clove garlic, peeled
1 large head of dill
1/8 teaspoon red pepper flake
green beans (about 1/2 pound per pint), trimmed and packed in lengthwise leaving 1/4" headspace
Brine for about 4 pints:
2 cups water
2 cups apple cider vinegar
1/4 cup kosher, pickling, or sea salt
Add all ingredients to a saucepan and bring to a boil. Ladle brine over packed jars, leaving 1/4" headspace. Remove the airbubbles, wipe jar rims clean with a damp cloth, adjust the caps and rings, and process in a hot water bath canner for 10 minutes. Let marinate for at least a month before tasting the pickles.
Dill Pickles
In each pint jar place:
1 clove garlic, peeled
1 large head of dill
1/4 teaspoon mustard seeds
1 small bay leaf
1/8 teaspoon red pepper flake
3 black peppercorns
Brine:
3 cups water
2 cups vinegar
1/4 cup salt
Process 15 minutes in a water bath canner.
Kimchi
makes about 1.5 quarts
1 head of nappa cabbage
1/3 cup kosher salt
sauce:
1/2 cup of rice paste (see recipe below)
3 cloves of garlic, peeled and minced or grated
1 teaspoon fresh grated ginger root
1/3 cup Korean pepper flakes or powder
4 green onions, white and light green parts sliced
1 teaspoon honey, or 1 tablespoon sugar (optional)
Rice paste:
makes 1/2 cup
1/4 cup sweet rice flour
1/2 cup water
Whisk flour and water in a small pot. Bring to a boil whisking constantly, until the mixture is the consistency of pancake batter. Remove from heat and cool to room temperature before using.
Wash cabbage and salt each leaf. Let sit in a bowl or colander for 45 minutes to 2 hours, or until the leaves are wilted and bend without snapping. Rinse cabbage in water a couple of times to remove the salt. Chop into bite size pieces (about an inch or two) and dry with a clean towel or spin in a salad spinner. In a large clean bowl or pot mix all of the sauce ingredients. Add the cabbage and mix together. You can taste it here and see if you want to add more of any ingredient (for more traditional kimchi, you can add a couple of tablespoons of fish sauce and ground shrimp). Let sit loosely covered overnight. I taste it at this point, it can sit out for up to 3 days if its in a cool environment, and I usually put it away after 24 hours. It shouldn't have any off smells or mold during the process (I once made kimchi in the middle of summer and it went bad fast!) Then, stir it up and pack it into clean jars. I push down on the kimchi to submerge it in the fermented liquid, if there isn't enough liquid you can add a small amount of water to cover. Refrigerate for up to two months.
Cucumber Kimchi or Oi Kimchi
10 small Kirby or pickling cucumbers
1 teaspoon salt
sauce:
3 green onion, fine chopped
1 oz carrot, fine chopped or grated
1 oz daikon or Korean radish, fine chopped or grated
2 tablespoons Korean red pepper flakes
1/4 teaspoon miso paste
1 teaspoon honey, or 2 teaspoons of sugar
1/2 teaspoon ginger, minced
1 1/2 tablespoons garlic, minced
1/4 teaspoon salt
Wash cucumbers and trim off the stem end. Quarter each cucumber, leaving one end in tact. Put the cucumbers in a bowl and sprinkle with salt, let stand for 1 hour. Mix all of the sauce ingredients in a bowl. Stuff the sauce into the cucumbers. Eat right away or let sit at room temperature for up to 24 hours and then refrigerate like traditional kimchi. Will keep for about 1 week.
For my Kombucha SCOOBY I used:
1 bottle of original style organic, raw kombucha
1 clean glass jar- I used a clean wide mouth quart canning jar
1 cup room temperature sweetened tea- I used oolong tea with a couple of teaspoons of honey
clean towel, cheesecloth or something to cover- I used a coffee filter attached with the ring of the jar and no lid
Then put the liquids in the jar, cover so it can breathe and contaminates won't get in, let sit for a couple of weeks until it's about 1/4" thick.
Happy eating and canning!
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