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About Vernonia's voice. (Vernonia, OR) 2007-current | View Entire Issue (May 19, 2016)
in other words may19 2016 An Unusual Culinary Column: The Mysterious Kimchi By Karen Kain I have long wanted to make kimchi, but I have been very much afraid of the process, of the ingredients and let’s face it, the smell! I was feeling a bit guilty for not just giving it a whirl, so, after a recent visit to a local Asian market, I rolled up my sleeves and made a batch. Now that I have figured it out, I want you to know that kimchi is easy to make, the ingredients can be found and yes, it is smelly. I researched a few recipes before I committed to this challenge. If you decide to make kimchi on your own, and of course I suggest that you do, you will need: Cabbage - they suggest Napa but I used regular cabbage, sea salt, garlic, ginger, sugar, Korean red pepper flakes which can also be called “go- chugaru,” shrimp or fish paste, daikon radish and scallions. Most of these ingredients are easily found, however, there are a few tricky ones in there. At my local Asian market I picked up a package of “hot pepper powder” which were the only words leg- ible to me on the package, and a 6-ounce container of fish paste; both were inex- pensive. You will also need a quart sized glass jar and canning lid, for fermenting; I used fermenting lids that I bought on- line, but you don’t have to use them. I have discovered that after the kimchi is fully fermented and in a sealed glass jar I can still smell the pungent odor each time I open the refrigerator door, but please don’t let this stop you. Now that I had made a batch of kimchi, I wasn’t exactly sure what I was going to do with it. I found a plethora of recipes online but I started out pretty slowly. I first tried stir frying chicken in some soy sauce with a teaspoon of sugar, some sesame oil with onion and broccoli and serving it with rice and kimchi; that was lovely. After that meal I found my- self craving kimchi, I decided it was be- cause our bodies need a bit of fermented foods with every meal so I had it again for breakfast the next day. I wanted to get some fun recipes together for you and here they are. I really enjoyed making kimchi and moved on to making soup, kimchi butter and Brussels sprouts with kimchi. First off, the soup turned out to be tastier than I expected. I made kimchi butter, which I am going to slather on steaks be- fore I broil it. What’s a better combina- tion than brussel sprouts and kimchi? It is definitely a combination that you will have to try to believe. I really enjoyed making all three and I think I will try some kimchi cocktails next time. Please let me know if you do. I am curious about what smelly foods you are cook- ing! the water is removed from the cabbage and add the remaining ingredients to the paste and thoroughly mix to combine working it into all the vegetables until fully coated. You can use gloves for this process as it is a bit smelly and may stain your hands. Pack the kimchi into a glass jar pressing down to leave an inch of headspace. I used a fermenting lid with a spout on it to release the gases but you can use a lid and let it ferment for 1-5 days at room temperature. You might see bubbles inside the jar as the brine may seep out of the lid so I suggest you put a plate underneath to catch it. I did not have this happen. But I will confess that I put the jar outdoors for a bit. You can check it daily pressing down on the veggies with a wooden spoon keeping it submerged into the brine and refrigerate it when ready. 9 Brussel Sprouts Kimchi Ingredients: • 1½ Pounds brussels sprouts, cleaned and quartered • ¾ Cup kimchi Directions: Boil the brussels sprouts until tender about 10-15 minutes, drain and combine the kimchi together mixing thoroughly and serve. Kimchi Soup Ingredients: • 2 Cups kimchi • 14 Ounces firm tofu, cut into bite sized pieces • 1Tablespoon sugar • Mushrooms, about 8 ounces, chopped • 6 Cups water • 5 Stalks green onions, chopped Directions: Kimchi Butter Mix a ¼ cup of kimchi with a ¼ cup of Throw everything into a stockpot and butter in the food processer and use as a cook for about 30 minutes then serve. spicy finish for steaks or broiled fish. Karen Kain can be reached at KarenKain8@icloud.com. Kimchi Ingredients: 1 Cabbage about 2 pounds • ¼ Cup sea salt or kosher salt • Water, distilled or filtered - I used our well water • 5-6 Cloves garlic • 1 Teaspoon grated ginger • 1 Teaspoon sugar • 2-3 Tablespoons shrimp paste • 1-5 Tablespoons Korean red pepper flakes, or hot pepper powder (gochugaru) • 8 Ounces daikon radish, peeled and cut into matchsticks • 4 Scallions, trimmed and cut into 1-inch pieces Directions: Cut the cabbage into lengthwise slices removing the cores. Put the cabbage into a large bowl and add the salt. Using your hands massage the salt into the cabbage until it starts to feel soft. Cover the cabbage with water and place a plate on top to weigh it down and allow to stand for 2 hours. Rinse the cabbage thoroughly and let drain for 20 minutes in a colander. Combine the garlic, ginger, sugar, and paste into a small bowl and mix together to form a paste and add the hot pepper powder; I used about 3½ tablespoons. Make sure Mariolino’s Pizza & Grill Serving breakfast, lunch & dinner Ice cream - cones, shakes & sundaes Daily Specials Family owned and operated for over 40 years. 721 Madison Avenue, Vernonia (503) 429-5018 Where Do You Read the Voice? Students and faculty from Vernonia Middle School traveled to Washington, DC as part of the Close Up trip. Dakota Willard and Lauren Ely at the FDR Monument. Instructor Rachel Wilcoxen in front of the Washington Monument. 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