Traditional recipes

Kimchi Craze: How to Pickle Almost Anything, Kimchi Style

Kimchi Craze: How to Pickle Almost Anything, Kimchi Style

Leaf through Roy Choi or David Chang's cookbooks, and readers in the know will flip automatically to their recipes for kimchi. The fermented, pickled cabbage, a staple in plenty of Korean dishes, is what added zing to Choi's Korean-Mexican tacos and Chang's pork butt bo ssäm.

Traditionally, kimchi was prepared with Korean cabbage that was washed and brined in salt before mixing it with red pepper powder, garlic, ginger, green onions, and other spices and seasonings. In the old days, the kimchi was then fermented for three to four months; kimchi was prepared in the early winter, and pots were buried underground to preserve and ferment.

Despite kimchi's association with intimidating adjectives like "fermented," and "pickled," quick kimchi is fairly easy to make, and it's not just napa cabbage in traditional Korean settings. Chef Jesse Schenker at Recette serves a quick-pickled kimchi cucumber with grilled cobia and crème fraîche, and Larry LaValley at 3800 Ocean in Palm Beach, Fla., serves a kimchi tasting, with hearts of palm, cucumbers, and the classic napa cabbage. "For a chef, it is such a versatile ingredient in so many ways," LaValley said. "Add it to stews, soups, or just eat it by itself." And as anyone who has had kimchi fried rice knows, it's excellent with all sorts of leftovers.

The kimchi seasoning is fairly adaptable as well. "You can make it hot and sweet [or] hot and sour," LaValley said. Simply adjust the levels of sugar, Korean chili powder, and other seasonings to your liking, and toss with your preferred vegetables. "You can add the seasoning to almost anything," Schenker said. "But with heartier ingredients, like cabbage, you want to pickle it a little longer."

Learn how to make quick-pickled kimchi cucumbers from Schenker in our slideshow, then check out these recipes for kimchi heart of palms, and classic spicy kimchi.


Momofuku Turnip Pickle

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Chef David Chang of Momofuku serves these crunchy pickles as a snack, but they would also be great on a sandwich piled high with roast beef.

Special equipment: If you have a mandoline and are comfortable using it, this is a perfect time to pull it out because it’ll help you get uniformly thin slices.

What to buy: Kombu is a broad, thick form of seaweed that is an essential ingredient in dashi, a Japanese broth. It can be found in Asian markets and online.

Game plan: The pickled turnips need to be made at least 1 day in advance, so plan accordingly. Any leftover turnips can be stored in the refrigerator for up to 2 months.


The secret to a really unique, flavorful pickle is in the spices you add to the brine. Dill pickles are nothing more than cucumbers flavored with garlic, dill seed, and red pepper flakes. Carrots become more exotic when pickled with coriander, ginger, turmeric, and thyme. Other classic combinations include green beans with garlic and fresh dill, cherry tomatoes with black peppercorns and garlic, and squash with onion and garlic.

Flavoring Quick Pickles

  • Fresh herbs: dill, thyme, oregano, and rosemary hold up well
  • Dried herbs: thyme, dill, rosemary, oregano, or majoram
  • Garlic cloves: smashed for mild garlic flavor, or sliced for stronger garlic flavor
  • Fresh ginger: peeled and thinly sliced
  • Whole spices: mustard seed, coriander, peppercorns, red pepper flakes
  • Ground spices: turmeric or smoked paprika are great for both color and flavor

13 Crunchy Quick Pickle Recipes

Say hello to delicious small-batch pickles that take just minutes to make.

Say hello to delicious small-batch pickles that take just minutes to make. Quick pickles differ from prepared pickles in the way they’re prepared. Prepared pickles (like jarred dill pickles, sauerkraut or kimchi) are brined in a salt solution until they go through a fermentation process, which can take weeks or months, depending on the product. During the fermentation phase, the natural bacteria eats the natural sugars (in the foods) to produce acid, which gives the finished pickles their sour taste.

Quick pickles, on the other hand, are brined in a vinegar and salt mixture, and the thinner you slice the vegetables, the faster they’ll pickle. Depending on the recipe, you may be able to eat them right away, or allow the flavours to deepen in the refrigerator overnight. This method is great for home cooks because it allows you to pickle almost any fresh vegetable (or even fruit). Quick pickles have a shorter shelf life than fermented pickles, so check your specific recipe for storage instructions. Tip: Never use aluminum bowls or utensils when pickling as the acid could react to the metal, and leave the pickles with a metallic taste. It is best to use glass, ceramic or stainless steel equipment. Scroll through the gallery below for some of our favourite quick pickle recipes.


The Different Types of Japanese Pickles:

Tsukemono and Pickled Japanese Vegetables

Some culinary experts say that the Japanese pickle almost every type of vegetable and serve them with almost all well-known dishes and meals. In Japanese history, tsukemono was a way for the locals to preserve food and make them last for days or months, prior the age of the refrigerator. This is their way to ensure that food can last indefinitely. Traditional methods include salting and vinegar brining, while more traditional methods include more complicated methods such as fermentation.

Pickled vegetables and fruits are well-known to be part of the Japanese culinary sensations for centuries. They are served to both royalty and noblemen. Through time, they have been introduced to the masses and is now considered as an important element in every Japanese dinner table. It is well-loved by both children and adults alike.

Tsukemono is normally very pungent because of the fermentation process involved in making them. This is the reason why it is not easily loved by foreign tourists. However, these are sure to make anyone happy as they add interesting flavors to Japanese food. They make the serving unique and special in many ways.

Through time, it has become a staple in every meal and no serving will be complete without a tsukemono. Among the most popular are as follows:

Daikon Pickle &ndash Takuan

This particular type of pickle is made from radishes and are best known to have a delicious golden color. They are made to be fermented for months on end which results in a delicious flavor of fermented daikon. The crispiness of the daikon added to the sweet-sour taste that resulted from the fermentation is a favorite in Japanese homes and restaurants.

A number of experts have explained that even though Daikons are available throughout the year, they are normally more delicious when picked during the fall or winter season. This kind of pickle is best served with soups and dishes with strong umami flavors as it provides a good balance to every meal.

Some takuan are not yellow when served, this is because of the fact that a special ingredient was not included in the process of making them. Tumeric, or sometimes, yellow food coloring is a common ingredient that gives the takuan its delicious, and mouth-watering golden color.

Fukujinzuke or Hukujinzuke

This particular type of pickle is best used as a relish for Japanese curry as it provides a refreshing taste to the spiciness of the dish. Unlike other kinds of pickle which are made from a single kind of vegetable, the Fukujinzuke can use a variety of vegetables such as lotus root, cucumber, and eggplant which are representations of the Seven Lucky Gods. Some recipes include mushrooms and sesame seeds to add an even tastier flavor for the pickle.

These vegetables are chopped finely and flavored with soy sauce fermented while keeping the texture crunchy and enjoyable for the mouth. After some time of fermentation, the hukujinzuke will have a delicious soy sauce brown color which is delicious not only with curry but also any fried fish.

Japanese Cucumber Tsukemono

Unlike other tsukemono recipes, the famous cucumber tsukemono uses salting as a means of preservation. A simple cucumber is covered in salt then pressed to remove its water content. The salt in the process releases moisture in the vegetable and captures only the flavor of the cucumber. After the salting of the plant, the cucumber will then be mixed in with chopped chili and sesame seeds.

What is interesting about this cucumber tsukemono is that no amount of vinegar will be used in the entire process. This kind of pickle is different from a normal, westernized idea of a sour pickle. Instead, it will give out a salty flavor infused with the refreshing taste of cucumber.

Japanese Pickled Cabbage Tsukemono

Cabbage Tsukemono is more like a salad than it is a pickle because, just like how cucumbers are pickled, there is no vinegar used in its entire recipe. It is made mildly sour by the interaction of salt and moisture of the cabbage. As for the kind of cabbage used, any kind is possible with the Napa cabbage as the most common.

Because it is quite basic, affordable and easy to make, this kind of pickle is commonly found served in homes and restaurants. It has that flavorful taste and is made even more delicious by its crunchiness. This kind of pickle is also the kind which is most available in stores, even online. Since there will be minor problems when it comes to its shelf life, a number of online stores sell these if there are no tsukemono available in local Asian stores. According to locals, the Hiroshima Brand is the favorite.

Umeboshi

What is interesting about the Japanese cuisine is that pickling does not always involve vegetables. There are also some kinds of dishes that serve up pickled fruits. One very common kind is the Japanese pickled plums or Umeboshi.

Japanese plums are salted heavily to balance out its natural sourness. Normal pickled plums which are served in restaurants have a red color, despite plums being green when picked. This is because of the fact that red shiso leaves are a special ingredient in its pickling process. These pickled plums are a favorite with fried fish and meat and are normally served on top of a bed of rice in restaurant bento.


Make Your Own Survival Food

Making your own survival food will not only allow you to save your hard-earned money but you will also learn a skill for the long term. The ability to make your own survival food (that will last for months or years) is a highly valuable skill.

Fortunately, there is a good variety of different survival foods you can start making today. Each of these survival foods will ensure that you are receiving adequate nutrition, while being tasty enough to keep your spirits up during trying times.

In this article, we will be going over how to make several homemade survival foods that will last.

Hardtacks

Hardtacks are considered as one of the oldest survival foods these cracker-like foods were already produced thousands of years ago in ancient Egypt. In the modern era, hardtacks became popular during the American Civil War.

Hardtacks are baked several months beforehand and given to the soldiers as rations. Because these were difficult to chew, most people would dunk them into either water or coffee to soften these baked goods.

Making these are quite simple. All you need is some wheat flour, cups of water, and salt. These are the basic components but you can also add other ingredients to this recipe.

Like most other food, you must store the hardtack in a cool, dry, dark place where pests won’t be able to reach them.

Once you have managed to completely dry your hardtack, these will stay that way for years, provided it remains dry and protected from pests.

Because the bread is fully dehydrated (thus you will need to soak it in coffee or water), hardtack is lightweight and can handle long travels.

Dried fruits and vegetables

Fruits and vegetables are important components of our meals.

They provide us with all sorts of nutrients required for normal bodily functions. Without either of them, your health will deteriorate in the long run.

That is why it is essential for you to effectively preserve these provisions for weeks or months on end.

They should become a top priority if you are planning to preserve your foods for the long haul. Consider drying and freeze dried foods such as tomatoes, bananas, blueberries, spinach, and cauliflowers and enjoy these nutrient-rich, delicious foods that can be moved around seamlessly.

Canned Foods

Canning your food is a fantastic way to store your meats and vegetables since they can last for a couple of years if done correctly.

Canning is also considered as a far more affordable option for food preservation.

Canning foods has been a method that has been used for the past hundreds of years to store any food that would usually be wasted (e.g. if any extra food was grown).

You can easily purchase foods at your local grocery store and stored using the canning method.

Here are several foods that can be canned for long periods of time:

Pickled: While this may not be for everyone, it is entirely possible to pickle almost anything – from vegetables to fruits and even eggs.

The high amount of acid content that comes from the vinegar, along with keeping it vacuum-sealed, will ensure food preservation. Pickled eggs are one of the popular food items for pickling, but there are a variety of delicious foods you can pickle.

Jam: These tend to have tons of sugar, but these also have a very minimal chance of contracting botulism.

Just make sure you never consume anything with the seal already broken (e.g. the lid popped when pressed in the middle).

Fermented: This type is a bit different than the usual vacuum sealed pack.

Fermenting foods such as cabbage, which can be made into sauerkraut or kimchi, and milk for kefir or yogurt, provide a whole new level of nutrition and taste. Lacto fermentation can still be very anaerobic the high amounts of salt content and the lactic acid development will ensure no botulinum occurs.

Furthermore, studies have shown that fermented foods improve gut health.

Rice

Rice is a fantastic additional choice for home survival food because they can last indefinitely, no matter what kind of rice you decide to store – white, wild, jasmine rice, etc.

Rice is also very cheap to acquire at your store.

You can buy sacks of these and stash them into bins for a prolonged period. Although rice may not be the best nutrient-rich food around, it does come with healthy amounts of calories and carbohydrates.

Another great advantage of rice is the requirement for its preparation, which is not much.

We should note that brown rice can only be stored for 12 months, so make sure you avoid this and get another suitable rice variety.

Beans

Beans are packed with all sorts of nutritional goodness and is known for being a great source of protein and fiber.

One of the best things about beans is their long shelf life (compared to other foods).

Dried packaged beans have an indefinite shelf life. Canned beans are also an optional choice since they are easier to hand out during a difficult situation, but they will only last up to two years at most.

Homemade Jerky

Jerky is probably one of the better-known options when it comes to survival foods.

While it is possible to purchase some from either the convenience store or supermarket, making your own will be healthier.

Plus, most store-bought jerky contains all sorts of chemical preservatives.

Homemade jerky contains high amounts of protein. It is easy to make portable survival food.

You can choose your favorite strips of lean meat, such as beef, venison, or any other wild game.

The next steps are marinating and dehydrating the meat.

It is possible to pull this off by using your oven to dry them, or you can use a dehydrator a well. Personally, I enjoy using the oven since it brings out the best flavor of the meat.

Homemade Ration Bars

Most of the time, we think about a ration bar as some sort of dry energy bar that provides calories but is lacking in taste.

Since most ration bars are made for survival purposes, it tends to have that cardboard-like taste. This can actually be avoided depending on your preparation it can be made using different techniques.

Regardless of how they taste, you can make your own homemade ration bars for emergency purposes.

These bars are packed with the required calories with lots of fat and protein. The energy provided by these bars will ensure that you are able to do your tasks for the day.

As stated before, there are several ways to make a ration bar at home, but the most basic recipe includes oats, sugar, water, packaged Jell-O (orange or lemon), honey, milk, chia seeds, and coconut oil.

You can also add more ingredients if you wish it all depends on your preference.

There are several reasons why you should make sure ration bars are a part of your food storage plan. First, ration bars will not make you thirsty while you are on the go.

If you are in the middle of a disaster or you need to ration out your drinks, then ration bars will be your best bet since they do not provoke thirst.

They are also quite compact and have an extended shelf life. Plus, it can easily fit into any of your bags, making room for other essential items.

Ration bars do not require heating or cooking, so you can just simply unwrap them and eat up. This is what makes them ideal for survival.

If they are tightly sealed and safe away from vermin, ration bars are capable of lasting for a couple of years(this is especially true for homemade ration bars).

Some manufacturers add expiration dates to the store-bought ones, it is usually to ensure the person consumes them during the time it still has its full nutritional value (since they can degrade over time).

Furthermore, they are capable of tolerating extreme heat and cold temperatures, which makes them great for storage.

When storing your homemade ration bars, try to keep them in containers or zip lock bags if possible.

If you don’t, there is a high chance you will attract all sorts of pests or get them wet, making the rations inedible. Plus, keeping them in zip lock bags will help you in other ways, such as portability during survival mode

Nutrient Survival has done its best over the years to come up with the best nutritional survival foods available.

The R&D group has worked tirelessly to make sure that every survival food developed is jam-packed with the best nutritional value you could ask for, all while ensuring that they have a long shelf life.

We want you to ignite your body’s natural power to defend itself from all sorts of dangers.

Each food and drink we create comes with densely packed nutrients, simple to make, ready for whenever you need them, and most importantly, it provides your body with everything it needs to survive.

The best part about our survival foods is that not only are they packaged with the nutrients required for your body’s daily needs, but they also taste great.

You don’t need to worry about consuming something that tastes like cardboard or worse.

Plenty of people believe that they will need something that lasts long enough to ensure their family is fed during a time of crisis.

This is especially true with recent events that have occurred globally more families are becoming concerned about potential food shortages.

Our survival food was made to ensure that all nutritional needs are provided while having a lasting shelf life.

Nutrient Survival has developed various stocks of food that will boost your energy and enhance your immunity. We proudly recommend the Nutrient Granola Bar-Meal.

This bar is not just any ordinary bar filled with useless calories and sugars like other commonly sold ones.

Each bar will provide you with 12 amino acids, 14 vitamins and minerals, all the required proteins, omega-3 fatty acids, and fiber which your body desperately needs. Each pack carries 20 bars each, and you can get them in different flavors: honey, peanut butter, and chocolate chip.


How to pickle vegetables, fruit and more

Revival Market makes a variety of pickles that it uses for a variety of dishes.

Democratic State Rep. Gene Wu, representing District 137, enjoys home pickling. He makes a variety of vegetable pickles as well as pickled garlic with a variety of chile peppers.

Courtesy photo / Courtesy photo Show More Show Less

Pickled vegetables escabeche from Milk Street.

Connie Miller / Connie Miller Show More Show Less

Pickled red onions recipe from Milk Street.

Connie Miller / Connie Miller Show More Show Less

Pickled chiles recipe from Milk Street.

Connie Miller / Connie Miller Show More Show Less

Pickled fruits recipe from Milk Street.

Connie Miller / Connie Miller Show More Show Less

Those who follow state Rep. Gene Wu on Twitter will see plenty of posts about local, state and national politics as well as coronavirus stories and updates. Keep scrolling, though, and his pickles show up &mdash giant jars of garlic cloves resting in hot-pepper-stoked vinegar bolstered with ginger and lemongrass.

Wu, who grew up in Sharpstown and represents District 137, is a pickle fiend. Several times a year he prepares large batches of his favorite pickled garlic cloves &mdash in a &ldquonuclear fire intense&rdquo brine shot through with Thai, serrano and habanero chiles &mdash that he enjoys as a punch of flavor and texture in many everyday meals. Not a drop of pickle brine goes to waste. Wu baptizes rice and noodles with the spicy elixir that also can figure into a mean Bloody Mary.

&ldquoFor a lot of places, food is about poverty. It&rsquos one of my biggest philosophies about food: The cultures that suffered the most have the best food,&rdquo said Wu, who is Chinese American. &ldquoPickling for Asian cultures is very important because it&rsquos what got them through the lean times. I grew up eating a huge variety of fermented and pickled vegetables. And those foods, in my mind, were the most intensely flavored.&rdquo

Wu is fortunate that the southwest Houston district he represents has those intense flavors in abundance. Indeed, throughout Greater Houston&rsquos delicious jumble of immigrant cultures, pickled vegetables and fruits thrive in a variety of cuisines.

Pickled carrots and daikon add crunchy intensity to Vietnamese banh mi sandwiches. Salty pickled cucumbers are among the banchan vegetable side dishes that no Korean dinner would be without. Sweet/tart/spicy pickles also are part of the array of Chinese condiments, and briny pickles are an important foundation of Japanese cuisine. Indian pickles come in dizzying variety. Try to think of the Tex-Mex experience without pickled jalapeño or tangy pickled carrot escabeche, or street tacos without pickled red onions. The Texas barbecue platter would be incomplete without dill pickles ditto for the cheeseburger that Texans practically claim as a birthright.

Pickles have become more relevant, too, as the pandemic has forced Americans into a greater understanding of and appreciation for home cooking. The laborious process of home canning is unnecessary where quick pickles are concerned. Fruits and vegetables in acidic liquid such as vinegar or saltwater brine are easy and can be kept in the refrigerator for up to two months.

&ldquoMy mother at any given time would have at least 20 pickles in rotation,&rdquo said Anita Jaisinghani, chef-owner of Pondicheri restaurant, who grew up in Gujarat, India. &ldquoShe had different ones for breakfast, lunch and dinner. She was obsessed with pickles.&rdquo

And now so is Jaisinghani, who is a finalist this year for the James Beard Award for Best Chef Texas. Though eggplant and green chile are India&rsquos most familiar pickles, her culture enjoys an extravagant variety of pickled vegetables. A common misconception, she said, is that Indian food is inherently spicy.

&ldquoAt restaurants, yes, but Indian home cooking is not spicy. It&rsquos very mild,&rdquo she said. That&rsquos where pickles come in. &ldquoPickles provide flavor. Condiments like pickles give that extra zip to your meal.&rdquo

Kevin Naderi has had mixed vegetable pickles on his menu at Roost since Day 1. The chef/owner of the Montrose restaurant said his quick pickles are available all year round and vary with the season so do his choice of brine, spices and herbs. &ldquoI personally love sour things &mdash olives, pickles and relishes,&rdquo said Naderi, who prepares torshi, Persian pickles, for his occasional Iranian dinner series that celebrates his Persian culture. &ldquoYou can pickle almost anything. Even fruit pickles such as strawberries and cherries that you can put on salads. There are no rules to pickling. Add whatever you want.&rdquo

E.J. Miller, executive chef of Backstreet Café, agrees. &ldquoI&rsquom not opposed to pickling anything,&rdquo he said. &ldquoAnything that&rsquos seasonal can be pickled.&rdquo

Now that Backstreet has reopened for limited dine-in service, Miller intends to begin cultivating vinegars &mdash mango, huckleberry and cider vinegars as well as bourbon vinegar and cold-brew-coffee vinegar &mdash to use for a variety of house-made pickles.

&ldquoIt&rsquos not anything new. You set out a glass of wine, and it turns into red wine vinegar. In the part of Texas where my mom&rsquos family is from, they do a lot of fruit wines,&rdquo said. &ldquoThat&rsquos how the vinegar starts. You pour it over a vegetable, and it becomes a preserved vegetable.&rdquo

Christine Ha, the chef/owner of the Blind Goat at Bravery Chef Hall, said pickles are a condiment that provides breadth and depth to dishes. &ldquoWhen a dish is missing something, it&rsquos usually missing acid &mdash a pickle,&rdquo said Ha, who quick-pickles carrots and daikon radish, a standard in Vietnamese cuisine. Her new pork belly meatballs at Blind Goat benefit from a side of carrot and daikon pickles.

Ha said she grew up eating her mother and grandmother&rsquos fermented mustard greens, and now is adept at making her husband, John Suh&rsquos, family&rsquos kimchi, a fermented cousin of the pickle family.

&ldquoIt took us six years of marriage before my mother-in-law let us in on her secret kimchi,&rdquo Ha said. &ldquoShe now says, &lsquoYours is better than mine.&rsquo&rdquo

Misty Roegels, who co-owns Roegels Barbecue Co. with her pitmaster husband, Russell, began making her own pickles for the restaurant in 2015. &ldquoWhen we first started, we were using (commercial) pickles in a 5-gallon bucket,&rdquo she said. But as the craft-barbecue movement began to explode in Houston, she thought they needed to step up as many other popular barbecue joints were doing by offering house-made pickles.

&ldquoIt&rsquos more of a pride thing, really, to be able to say we make everything in house,&rdquo she said. &ldquoIt&rsquos a lot of work, but it&rsquos great to see how many people appreciate good pickles. It&rsquos a good feeling to see people enjoy something you make.&rdquo

Roegels&rsquo original dill pickle chips quickly expanded to spicy dills, pickled jalapeños and dill pickle relish &mdash all made in-house. The barbecue joint even makes its own sauerkraut for its famous smoked pastrami Reuben sandwich.

Escabeche, pickled carrots with jalapeño and onion, is a familiar condiment at Houston&rsquos Mexican and Tex-Mex restaurants. And it is believed that Molina&rsquos Cantina was the first to offer the spicy coins of vinegary carrots, which are presented to the table with chips and salsa.

&ldquoWe always called it relish or pickle relish,&rdquo said Ricardo Molina, who co-owns Molina&rsquos Cantina restaurants, founded by his grandfather Raul Molina, with his brothers Raul III and Roberto.

Once the founding Molina and his chef perfected the recipe, it has been a staple since the mid- to late-1940s, Ricardo said.

During the pandemic when Molina&rsquos switched to curbside pickup, the kitchen stopped making the relish in order to streamline the work flow. When customers got home without a container of the pickled carrots, they immediately let Molina&rsquos know.

&ldquoWe started making it again,&rdquo Ricardo said. &ldquoI was pretty surprised.&rdquo


Joe Jencks

Many of you know I LOVE to cook. I love to cook even more than I love to eat. As such, cooking for a group of people is always fun because I can cook a lot &ndash and then the food is gone, and there is a chance to cook some more. I am missing cooking for people. It is a love language. It is joyful service, and one of the ways I say, &ldquoI Love You.&rdquo

So, I thought I would start sharing more of what is happening with Adventure from Joe&rsquos Kitchen. This week: Refrigerator Pickles. Carrots with some dried chili peppers and Montreal steak seasoning Napa Cabbage (Kimchi-Style) with Sambal Olek chili paste, granulated garlic, a dash of fish sauce, and some dried chili flakes Asparagus with rosemary, granulated garlic, a dash of dill and English Cucumber with lots of dill, some granulate garlic, and Chipotle chili flakes.

My mom was a Master Canner. I spent what felt like weeks every summer and fall, helping with canning. Tomatoes in many forms (stewed, sauce, chili sauce, whole, diced, Tomato Marmalade &ndash YUM!) as well as many other jams, jellies, apple sauce (including some with berries, rhubarb, pears, or other fruits), peaches and apricots, cherries, and of course phenomenal pickles. But when I am cooking for myself or just a few friends, canning on that scale is a lot of work. And I have found that a small amount of effort invested in micro-batches of Refrigerator Pickles, scratches that particular culinary itch.

This week I got on a late-night kick of making Refrigerator Pickles. I do this several times a year. And my style of making pickles is influenced by a combination something my Aunt Barbara made when I was a kid with fresh cucumbers, Korean kimchi, and Japanese style fresh pickles and &ldquopressure&rdquo pickles. But I still invoke my mother&rsquos sense of adventure in playing with ingredients and spices. It&rsquos always delightful and usually a colorful adventure. Joyful.

I most frequently pickle Napa Cabbage (Kimchi style), cucumbers, or large Korean Radishes (a cousin of Japanese Daikon, only bigger and more bulbous. But you can pickle almost any veg, and figure out what flavors taste right to you, in what proportion. This week it was: English Cucumbers, Napa Cabbage, Asparagus, and Carrots. Next week, maybe some green cabbage (with caraway seeds, sauerkraut style) and some more green cabbage with a little sugar. (Like what a good Teriyaki place would serve. ALL cooking is subject to interpretation and improvisation in Joe&rsquos kitchen. Sort of like music on Joe&rsquos stage. You can rehearse, but it&rsquos never quite the same two times in a row.

Here is the basic process:

*I take the veg, clean it, cut it up and put it in the jars.

*I then put a pinch of kosher rock salt and whatever spices, garlic, etc. I wish to add.

*Then I prepare a light brine of Water with some salt and distilled or light vinegar.

*I prepare this every time by taste.

*But it should taste like pickle juice.

*Salty but not too salty, tart, but not too tart.

*Then I boil it good, and pour it over the veg and spices and herbs.

*Fill it to the top, or until all veg is covered.

*If possible fill the jar with brine to within about ¼ to ½ inch of the top.

*The fluid level will drop ever so little as it cools.

*Let it cool till you can hold the jar with your bare hands and it feels warm, not hot.

*Then put the canning lids on them, tight, but not ridiculous.

*Then I gently rotate the jars on several axis to mix all the stuff up in the canning jars.

*Then refrigerate for 24 hours.

*The next day, turn the jars a few times again to mix up the flavors and herbs and spices.

*Place them back in the refrigerator upside down.

*On day three, rotate them again to mix the stuff, and them leave them right-side up.

*Keep refrigerated when not using.

*There is usually not quite enough salt or vinegar or natural fermentation to keep Refrigerator Pickles out for days. But I also play with letting some of the Kimchi-Style pickles ferment just a little. They will eventually get a little mushy if not eaten. They RARELY last that long in my kitchen. But if they do, there are MANY Korean recipes that call for &ldquoAged Kimchi&rdquo as part of sauces, broths, etc. So even fresh pickles that have become a little more fragrant, can still be pureed, sautéed, used in stir-fry, etc. The Korean radishes can become fragrant quite early on in the process. Don&rsquot be alarmed. They are still totally edible and very yummy. Working in smaller batches at first is useful, till you get your sea-legs, and figure out what you like and what your rate of consumption is.


Make Your Veggies Last Longer With Pickling

The great thing about pickling is that you can pickle almost anything to extend its shelf life &ndash fruits, veggies, and even seafood and dried fruit taste delicious and last longer when the art of pickling is applied to them. Used across cultures for centuries, different preservation techniques are applied depending on the cuisine.


In India, there are three basic ways to pickle &ndash in vinegar, in salt, or in oils like mustard or sesame. The core ingredients are first dried in the sun and then are cured with one or more ingredients like salt, spices, brine and on. The treated foods are placed in an airtight jar (since moisture isn&rsquot good for the pickling process and can spoil it entirely by causing mould) and left out in the sun. In fact, now is the perfect season for pickling, since summer is setting in!

Pickles aren&rsquot just easy to make, they&rsquove got a great many health benefits. Since pickle is a fermented food, it contains probiotics or bacteria that is good for the gut, as well as local spices that are beneficial to the system. They are also low-calorie. It is best to make your pickles at home though so that you&rsquore only using quality ingredients, which store-bought pickles may not promise.

Also, heavily salted and spicy pickles should be avoided by people with blood pressure and cardiovascular problems. And pickles should ideally be consumed in limited quantities, like a small dollop with every meal.


In Europe and parts of America, pickling typically uses veggies like cucumber, radish, carrots and cabbage in a suitable vinegar, with more subtle herbs and spices like garlic, dill and jalapenos. In Korea, Kimchi is a traditional side dish of salted and fermented veggies like cabbage and radish, using the same process as Sauerkraut in Germany.

Healthy Garlic Pickle


Stock up on easy-to-make and healthy garlic pickle, which requires very little preparation


Ingredients:
30 garlic cloves, peeled and chopped finely
½ tsp turmeric
½ tsp chilli powder
1 tsp methi seeds
½ tbsp jeera
½ tbsp coriander seeds
40ml freshly squeezed lemon juice
80-100ml oil of your choice

Method
1) In a pan, dry roast the methi seeds, jeera and coriander seeds. Grind this roasted mix into a powder.
2) In another pan, add 25-30ml of the oil, and sauté all the chopped garlic cloves for a few minutes. Then add the roasted powder mix and sauté for another few minutes.
3) Finally, add salt, chilli powder, turmeric and the lemon juice, and cook till you have a thick paste.
4) Add the remaining oil and cook for another 10 minutes. Once done, pour this mixture into an airtight bottle.


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SUNDUBU JJIGAE SEASONING SECRETS AND RECIPE

  • Add 1.5 tablespoons of red pepper oil, 1 tablespoon of fine red pepper powder, kimchi, 100g ground pork, and 100ml water and boil

Understanding and Making Kimchi – Food Smart Colorado

  • Prepare saltwater solution of 1/2 cup course, non-iodized salt and 1 gallon cold water in large mixing bowl
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How to Make Kimchi: Easy Kimchi Recipe and Tips

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  • In springtime, wild ramp kimchi is a favored variation on pa-kimchi, which uses scallions or green onions instead of cabbage
  • Baek-kimchi follows the same process, but leaves out the spicy red pepper powder, giving a much milder flavor

Kimchi Recipe, Easy, Fast, Mak Kimchi

  • Pour the cabbage and carrots and liquid into a strainer
  • Lob off the white bits of the green onions and put them in a food …

Chonggak Kimchi (Ponytail Radish Kimchi)

  • Chonggak kimchi is a popular kimchi in Korea
  • It’s made with a small variety of white radish with long leafy stems, which is firmer and crunchier than the large varieties
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Traditional Kimchi Recipe Allrecipes

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  • I used an apple instead of persimmon as the recipe submitter mentioned left out the optional cucumber and used sambal oelek instead of the red pepper flakes
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Easy Kimchi Recipe Authentic and Delicious

  • Cut the cabbage heads into quarters and remove the core from each quarter
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How to Make the Best Cabbage Kimchi Recipe All She Cooks

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  • Slice the cabbage into 2-inch-wide strips
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Amazon.com : TOKTOK Korean Kimchi Seasoning Powder Mix

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Easy Kimchi Recipe using the Blender Kimchimari

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Ingredients in blender for seasoning paste for Kimchi In a Blender, add following and blend until smooth Korean radish (Daikon radish), peeled and …

Simple Kimchi: A Basic Recipe for Getting Started

  • In a food processor, blend the garlic, ginger and chili flakes into a paste
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An Easy Kimchi Recipe that's Packed with Flavor

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Spicy Kimchi and Natto (Fermented Soy Bean) Recipe

Ingredients 1/2 cup kimchi (spicy Korean nappa cabbage pickles) 2 40-gram packages of natto (fermented soy beans, with seasoning sauce included with package) Optional: soy sauce (or seasoned "dashi" soy sauce)

Amazon.com : SEOUL SISTERS 2EA Korean Kimchi Powder

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HEXA Salted Egg Sauce Premix 40gm *2 + HEXA HALAL Kimchi

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Mom's Authentic Radish Kimchi Recipe (Kkakdugi) 깍두기

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  • Meanwhile, prepare kimchi seasoning
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  • Cover and let it sit over night
  • Refrigerate and let it ferment as you enjoy this delicious kimchi
  • What to Serve it With: So many things
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Fresh Kimchi Salad with Spring Cabbage (Bomdong Geotjeori

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  • Make seasoning by mixing chili powder, anchovy sauce, sugar, vinegar, garlic, guk ganjang and salt
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Quick & Easy Authentic Kimchi Recipe (Korean Sauerkraut)

  • Kimchi is a fermented side made from vegetables and spices
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Easy Kimchi Malaysian-Style (11 Ingredients, 30 minutes

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SPAM KIMCHI-JJIGAE EASY RECIPE FOOD RECIPES

Ingredients: 200g kimchi, half tofu, one small spam, 1/4 cabbage, 1/4 green onion, 1/2 onion Seasoning: 1 tablespoon of red pepper powder, 1/4 spoon of chicken powder 1 Add 2 tablespoons of cooking oil and fry green onions.


Watch the video: Korean angel lalaking marangal after work instant #sajangmyon #soju #kimchi (November 2021).