If there is something that you have always wanted to try or create, let me know and I will make it for you, critique it and post how to!
I have a confession to make. Up until last Thursday, I had never made Kimchi nor did i have a formal recipe. I did know the ingredients and spices necessary to create the fermented masterpiece. Well, today was the 7th day since I had placed my gallon glass jar of the delicious Kimchi. IT CAME OUT PERFECT!! The balance of sweet, sour, savory and spice made this one of the top 5 Kimchi’s I have ever tried and it was so easy.
USEFUL TIP: Don’t have a recipe. Add ingredients in a bowl and continuously test until you get the desired taste. Too salty, add something sweet. Too sweet, add some acidity. Keep playing around and eventually you will get a great understanding of ingredients that compliment each other and those that should never be together.
I don’t know about you but in my house, we love Kimchi. My question to you is why pay $7.95 for a 12 ounce jar when you can make it yourself for about the same price but it will yield approximately a gallon!!
You will need:
- 1 – The freshest, largest Napa Cabbage that you can find (about 3 lbs)
- 1/4 cup of pressed garlic cloves
- 1 cup of Julianne daikon radish (How to)
- 1/4 cup of pressed ginger
- 1/2 cup of green onion stalks (Scallion = Green Onion)
- 1/3 cup of fish sauce
- 1/3 cup of Korean red pepper blend
- 1 1/2 cups of Kosher salt (I know this is a Korean dish but i like the coarseness of the ground)
- 2 TBSP sugar
- 1 Wide mouth Gallon Glass Jar (I buy them here)
In a large bowl. toss the cabbage in the salt coating the leaves on both sides. Let the bowl sit for about 10 minutes and toss the leaves one more time. After about 10 more minutes the leaves should wilt down some and release water.
Add the Napa Cabbage squares to a large strainer. In handfulls, queeze access water out of the cabbage and place in your glass jar. Cover the jar with cold water and let it sit for 24 hours.
After 24 hours, remove the cabbage from the water. Squeeze out excess water and add to a large mixing bowl.
Take one extra large Daikon Radish (Stanley’s has great ones on sale now) peel it, 1/8 inch thick slice the radish length wise on all sides (you should know have something that looks close to a rectangle. Save Daikon rectangle). Cut in half the 1/8 inch thick slices and then Julianne them. You should end up with about 2 1/2 to 3 inch sticks.
In the bowl with the Napa Cabbage add the pressed garlic cloves, Julianne Daikon radish, pressed ginger, green onion stalks, fish sauce, Korean red pepper blend, sugar and mix well. Once everything is evenly coated add mixture into the glass jar and seal. You’re Kimchi is now ready for a 7 day nap in a cold dark place. During that 7 day period it will ferment and all your flavors will combine and mix to a delicious finished Kimchi that can be eaten by itself or a side.
USEFUL TIP: Cut the remaining Daikon Radish into 1/2 inch by half inch cubes and salt just as you did above but let it sit for 3-4 hours in the salt bath. Rinse and Add all the same ingredients as above except for the Nappa Cabbage. Now you have Kimchi Daikon!
With the end of the holiday week, I wanted to post a recipe for all to taste. This one is simple, delicious and it packs a punch. Coquito is an old Puerto Rican Rum based drink that we typically drink during festive holidays. It’s excellent for those of you that don’t like the taste of alcohol and like something sweet at the end of your meal. This recipe is egg less.
You will need:
- 2 Cans of evaporated milk (I use the fat free)
- 1 Can of sweetened condensed milk (I use fat free)
- 1 750ml Bottle of Rum (I use Bacardi Rum)
- 1 Can of Coconut Cream (Coco Lopez is a popular one)
- 2 Tbsp of Vanilla Extract
- 3 Tbsp of Ground Nutmeg
- 3 Tbsp of Ground Cinnamon
- 1 blender (You know I love my Vitamix!)
In the blender add all of your ingredients but the Rum. Mix well. You will now have the base for your Coquito. How strong you want it depends on you. With this mixture I use an entire 750ml bottle of Rum. You end up with about 2000ml of drink. You can serve it over ice and enjoy.
Please note: This is the quick and easy way to make Coquito. Traditionalist will send me hate mail for showing this recipe. The true way to make this takes hours and includes fresh coconuts and a lot of muscle. If you would like to know the original recipe, message me.
- Holiday Cocktail: Coquito (nbclatino.com)
- Cocquito! Puerto Rican Eggless Eggnog! (domesticgoddessathome.wordpress.com)
- Coquito: Holiday Egg Nog in the Caribbean Tradition (blogher.com)
What did you miss at the Culinary Fight Club: Taste Bud Challenge #2?
- Judges Trick: They swapped out one ingredient on each of the contestants tables that had to be used in their judges bite
- Sweet emceeing and DJ’ing by yours truly
- A great crowd of spectators, turned participants, upon the tasting of the completed bites
- Truffle, Truffle Jalapeno Bombers by Chef Harris and Chef Robin!
- Bacon & Cheese stuffed Meatball wrapped in Bacon by Chef Luzak!!
- Bacon, Potato, Apple stuffed Won Ton by Chef Maggie!!!
And the winner is…. Chef Maggie Bleau! Winner of the Culinary Fight Club: Taste Bud Challenge #2! Chef Maggie is a Senior Sales Manager by day and passionate Chef & Foodie by night. She came to battle and was able to conquer the judges twist for the win.
Congratulations Miss Maggie! Your bacon, apple and potato stuffed Won Ton rocked the house!!
Check out Peter Bella’s write up on ChicagoNow. Thanks Peter. You were fantastic!