King of kimchis in my opinion. There is nothing like crunchy, garlicky, spicy, fermented daikon. We like having a jar of this in the fridge AND fermenting under the stairs at all times. It usually takes about 5 days to ferment during mild seasons but when it’s hot out, it takes less time and ofContinue reading “Kkakdugi-Kimchi Daikon”
Category Archives: Pickles
Chinese Sweet & Spicy Pickles
This is a really easy and quick recipe for a delicious mixed pickles dish that even your kids will love. The first time I made these for Radical Family Farms, their kids devoured them. Then I made a jar for their daughter on her birthday and again, they were gone in minutes. They are crunchy,Continue reading “Chinese Sweet & Spicy Pickles”
Gat Kimchi or Korean “Wild Mustard” Kimchi
Jeolla Do Mustard is a variety of wild mustard from the Jeolla Do province of Korea. Long, hearty stems and large, coarse leaves, this purple and green hairy plant is a lot like Kale when it comes to cooking and eating- crunchy and with a lot of texture. And because it is a mustard variety,Continue reading “Gat Kimchi or Korean “Wild Mustard” Kimchi”
Salt-Pickled Turnips
Shiozuke is a type of salt-pickling in Japan, kept chilled and without fermentation. The result is a cold, crunchy texture with a slightly soured but salty hint to the natural flavors of the vegetable you are using, perfect for spring or summer when the temperatures go up. These pickles will only take a couple ofContinue reading “Salt-Pickled Turnips”
Pickled Chinese Mustard with Szechuan Peppercorns
If you are looking for a crunchy, sour and peppery pickle with loads of umami, this is the one for you! Chinese Mustard or gai choy is a variety of mustard with thick, wavy leaves so solid that, to me, they look like some kind of weird giant green mollusk. They look like napa cabbage’sContinue reading “Pickled Chinese Mustard with Szechuan Peppercorns”
Hakusai no Tsukemono & Kimchi
Salt Pickled Napa Cabbage 2-ways It’s not quite an apocalypse, but in times like this, it’s good to know how to make things last. Napa Cabbage is prolific (for now) and you can make it last for up to 6 months or even a year depending on who you talk to! In this post, I’veContinue reading “Hakusai no Tsukemono & Kimchi”
Recipes 