Adventures in (organic!) kimchi
On Saturday, my seven-year-old daughter, Audrey, picked a Really Big daikon radish from the fields at Crooked Sky Farms during CSA Member Day.
My husband Martin asked me, doubtingly, “What are you going to do with that?”
I replied, “I’m pretty sure you can make kimchi out of daikon.”
Martin gave me one of those looks and said, “I hope you don’t expect me to eat that.”
I think the grand count is now up to six or seven things I’ve made in our nearly-20 years of marriage that he doesn’t like. Maybe eight. I think his presupposition that he won’t like radish kimchi is based solely upon reputation, and report of friends who have gone to South Korea on ministry trips.
I found a recipe, and I’m making it right now — waiting for 30 minutes while the cubed radish “sweats”.
I’m really happy with all the ingredients. Nearly all of them are organic: the daikon, of course; the green onion; the dried red chile; the sugar — all from Crooked Sky Farms, save the sugar. I’ve also used sea salt, fresh garlic, and gluten-free soy sauce, simply because I’m out of fish sauce.
I just realized that I do not have fresh ginger, so my kimchi will be ginger-less.
And that big daikon only made one quart plus about 1½ cups of kimchi. I’m only fermenting the quart container. The end result didn’t seem as “wet” as the recipe suggested, so I ended up pouring all the “radish juice” back into the mixture. From other fermented items I’ve made, the veggies must all be submerged in the liquid, and it took adding it all back in to bring the liquid to the top of the quart jar.
I had the thought, “I wonder if slightly adventurous cooks in Korea get a hold of, say, tomatoes, and determine that they will make ketchup, that ubiquitous and widely eaten American condiment.” And their spouses look askance and wonder if they have to eat it.
The author of the recipe suggests that kkakdugi pairs well with a simple bone-broth soup. Sounds good to me; I have bone broth in the fridge right now! I wonder which of my family will eat Korean Ox-Bone Soup accompanied by Kkakdugi… I’ll try to remember to report back.
On a tangential note, there is a lady in the weekly small group Bible study I attend, and one of her daughters is a health-nut. Nearly every week, my friend will report to me of the inedible culinary disasters her daughter has created in the name of health. When I make a dish, I simply cannot make it in the name of health alone; it must actually TASTE GOOD. What’s the point of cooking your asparagus in coconut oil if no one enjoys the flavor, and it ends up in the trash? (Personally, I think coconut oil is over-used. However, that is a tangent to my tangent.) I’ve only brought snacks twice in the last number of months, and both times, she asked repeatedly, while eating with gusto, “This is gluten free?? It’s healthy??” To which I usually reply, “Well, it’s not healthy, as it has way more sugar than anyone should be eating. But, it’s gluten-free and it’s nearly all organic.” She just can’t believe that homemade goods can be better-for-you AND tasty. I believe that they should be tasty. I don’t believe in eating something solely because it’s good for you; food should be enjoyed.
Posted on February 3, 2014, in Clean Eating, Community-Supported Agriculture (CSA), Cooking/Baking/Food/Recipes, Dairy-free, Family, GFCF, gluten-free, Health, Herder-gatherer Paleo Diet, Low-carb, The Dear Hubby. Bookmark the permalink. 3 Comments.