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Soup of the Day 20101106

The 9L of fresh Kimchi is now 6L of finished Kimchi. Long live the Kimchi!

It's beaut. It's got swiss chard, kale, green onions, pak choi, and leek in there with the usual suspects. That gives it a more complex, less angry flavour, but the sourness is still there and still very strong. Perfect for Soup!

It's also the night of our first hard freeze, so I'll be running down to the market for Napa Cabbage to make another batch to last until spring. I'll also have to process the tomatillos from the Oak Street plot into some kind of dish for tonight. Probably green pork burritos with the last of the years' lettuce as a salad and cumin-glazed carrots. My, do we have a lot of carrots....

Anyway, Soup of the day is NaNoWriMo ramen: frozen mirepois, sesame oil, patis, lime-out-of-a-bottle, salt, water, poured over rice noodles and a wallop of kimchi and a small handful of frozen cilantro.

Actually, it was also Soup of the Day yesterday, but I figured I'd done enuf LJ for my own good.


( 3 comments — Leave a comment )
Nov. 6th, 2010 02:15 pm (UTC)
Ooh - what's your method for making kimchi?
Nov. 6th, 2010 05:18 pm (UTC)
More or less as just posted. I take longer with the initial salt dehydration, now; sometimes three days if I can keep it from going brown (cut down air exposure). I find it gives it a finer flavour. I also find large batches work better.

Nov. 6th, 2010 06:47 pm (UTC)
Thank you!
( 3 comments — Leave a comment )