As your garden gets larger, you may be wondering how to utilize all your harvested produce. Don’t let your vegetables and fruit wither in the fridge! Try pickling! Here are our step-by-step recipes for fermented, fresh and quick pickling for Kimchi, Kohlrabi and Blueberries.
Cabbage Kimchi
2019-08-05 11:20:04
There are more than 100 different kinds of kimchi — fermented cabbage that is a Korean staple.
Ingredients
- 1 medium head napa cabbage (about 2 pounds)
- 1/4 cup iodine-free sea salt or kosher salt
- Water, preferably distilled or filtered
- 1 tablespoon grated garlic (5 to 6 cloves)
- 1 teaspoon grated peeled fresh ginger
- 1 teaspoon granulated sugar
- 2 tablespoons fish sauce or salted shrimp paste (or combo of the two)
- 1 to 5 tablespoons Korean red pepper flakes (gochugaru)
- 8 ounces Korean radish or daikon radish, peeled and cut into sticks
- 4 medium scallions, trimmed and cut into 1-inch pieces
Instructions
- Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 2-inch-wide strips. Place the cabbage in a large bowl and sprinkle with the salt. Using your hands, massage the salt into the cabbage until it starts to soften a bit. Add enough water to cover the cabbage. Put a plate on top of the cabbage and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.
- Rinse the cabbage under cold water 3 times. Set aside to drain in a colander for 15 to 20 minutes. Meanwhile, make the spice paste. Rinse and dry the bowl you used for salting. Add the garlic, ginger, sugar, and fish sauce or shrimp paste and stir into a smooth paste. Stir in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy; set aside until the cabbage is ready.
- Gently squeeze any remaining water from the cabbage and add it to the spice paste. Add the radish and scallions. Using your hands, gently work the paste into the vegetables until they are thoroughly coated.
- Pack the kimchi into a 1-quart jar. Press down on the kimchi until the brine (the liquid that comes out) rises to cover the vegetables, leaving at least 1 inch of space at the top. Seal the jar. Place a bowl or plate under the jar to help catch any overflow. Let the jar stand at cool room temperature, out of direct sunlight, for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid.
- Check the kimchi once a day, opening the jar and pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too. When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it's best after another week or two. Kimchi can be refrigerated for up to a few months.
Notes
- Vegetarian alternative: Seafood gives kimchi an umami flavor. For vegetarian kimchi, try 3/4 teaspoon kelp powder mixed with 3 tablespoons water, or simply 3 tablespoons of water.
- Preparation tip: Wear gloves to protect your hands from stings, stains and smells.
Health Journal https://www.thehealthjournals.com/
Quick Pickled Kohlrabi Slaw
2019-08-05 12:51:48
Kohlrabi is a member of the cabbage family, with a taste and texture similar to a broccoli stem.
Ingredients
- 2 1/2 cups distilled white vinegar (5 percent acidity)
- 2 1/2 cups water
- 2 tablespoons pickling salt
- 2 tablespoons sugar
- 2 medium kohlrabi, leaves removed
- 2 teaspoons black peppercorns, divided
- 1/2 medium onion, thinly sliced
- 2 to 3 large cloves garlic, minced
- 1/4 teaspoon red pepper flakes, divided
Instructions
- In a medium saucepan, bring the vinegar, water, pickling salt and sugar to a rolling boil. Stir until the salt and sugar are fully dissolved, then remove the brine from heat. Trim the kohlrabi bulb with a knife, removing any blemishes and hard bits. Slice off the “tentacles.” Slice the kohlrabi into thin matchsticks about 2 inches long and 1/8 inch wide.
- Pour a teaspoon of black peppercorns into clean jars. Then, fill the jars by repeating layers of garlic, onion and kohlrabi to just about 1 inch below the rim.
- Fill the jars with brine, making sure all the ingredients are covered, then top off with 1/8 teaspoon of red pepper flakes in each jar.
- Wipe the rims with a towel and seal with lids. Store your jars in the fridge for at least a day before consuming — but kohlrabi slaw tastes better when it’s been pickled for at least three days. Can be kept in fridge up to six months.
Health Journal https://www.thehealthjournals.com/
Pickled Blueberries
2019-08-05 13:00:36
Pickled blueberries are a tasty condiment for many meats, such as turkey, lamb or pork.
Ingredients
- 1 pint fresh blueberries
- 1 teaspoon salt
- 3 tablespoons sugar
- 1 cup white or champagne vinegar
Instructions
- Discard any mushy or unripe berries; pour the rest into a pint jar. Meanwhile, boil together the salt, sugar and vinegar. Pour over the blueberries, leaving about 1/4 to 1/2 inch space below the rim. Wipe the jar rim and put on the lid. Kept this way, the blueberries will last a year or more in the fridge.
Notes
- Cooking tip: To experiment with flavor, add spices such as a sprig of rosemary, a cinnamon stick or some fresh ginger, or a few slices of red onion.
Health Journal https://www.thehealthjournals.com/