shiva82
Well-known member
possibly . it is an idea for sure . raw it is quite strong , tastes rich in iron
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Shiva Grows
- Thread starter shiva82
- Start date
zaprjaques
da boveda kid
Kale stem kimchi
- 500g of kale, washed thoroughly
- 3 carrots, no need to peel – just scrub and grate
- 5 spring onions, finely sliced
- 3 tbsp of fine sea salt, heaped
- 5 garlic cloves, crushed
- 25g of gochugaru, (Korean red pepper flakes)
- 1 knob of ginger, 5cm in length, finely grated (no need to peel it first)
- 2 tbsp of fish sauce, or Korean anchovy sauce if you can find it
- 3 tbsp of water
Method
1
Slice the leaves off of the kale. Finely chop the stems and roughly chop the leaves. Put the kale in a big bowl with the grated carrot and spring onions and sprinkle over the salt. Toss everything together until the salt has been evenly distributed and leave to sit at room temperature for 4–6 hours, to allow the vegetables to release most of their liquid
2
Rinse the vegetables very thoroughly and leave to drain in a colander over the sink while you prepare the gochugaru paste
3
Mix the crushed garlic, Korean red pepper flakes, ginger, fish/anchovy sauce and water together to make a loose paste
4
Put the drained vegetables back in the bowl (make sure to rinse away any residual salt first). Pour the red paste over the top and toss thoroughly until everything is coated
5
Transfer the kimchi to a sterilised jar and press down. If there isn’t enough liquid to cover the vegetables, add a little more water. Seal the jar and leave it to ferment somewhere cool for 2–5 days for a mild, gingery kimchi, or for a few weeks for a fuller-bodied, sour and stinky kimchi. You will need to 'burp' the kimchi every couple of days, which simply involves opening the lid to release excess gases and pressing the vegetables down into the liquid with a spoon. Once the kimchi has fermented to your personal taste, transfer the jar to the fridge, where it should keep indefinitely.
They said knob of ginger, tee hee
strain_hunter
Well-known member
Kale is a traditional vegetable here in autumn and we eat a lot of it.
I roast an onion in a pan, add kale, broth, mustard and smoked pork sausages / smoked tofu and let it simmer for an hour or till it‘s tasty.
I love kimchi too but had no luck with my own. Hadn‘t the right pot and the vegetables didn’t stay under water. So it was rotten. Next time I would buy a special kimchi pot with a stone to weight the vegetables down.
I roast an onion in a pan, add kale, broth, mustard and smoked pork sausages / smoked tofu and let it simmer for an hour or till it‘s tasty.
I love kimchi too but had no luck with my own. Hadn‘t the right pot and the vegetables didn’t stay under water. So it was rotten. Next time I would buy a special kimchi pot with a stone to weight the vegetables down.
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shiva82
Well-known member
no ginger knobs in my kimchi
strain_hunter
Well-known member
It's crazy that you can harvest kale in August these days.
As it warms the body, I prefer to eat it in the cold season.
As it warms the body, I prefer to eat it in the cold season.
shiva82
Well-known member
i intended to grow it outside. but i used some in the polytunnel as space filler as my friend killed many of the chilli plants that were meant to grow there lol. the kale i planted outside are still small plants and far off harvesting older leaves. the same with the cucumbers . the polytunnel crushes it . i have been eating the polytunnel kale since july
strain_hunter
Well-known member
The newer varieties no longer need frost to prevent them from tasting too bitter. Is this one of these varieties?
shiva82
Well-known member
it can be harvested up to the frosts and beyond . the larger the leaf becomes the more bitter they becomes. maybe the frost will take the bitterness away from the larger older leaves. when you take them smaller they are not so bitter . from the ground up . they will get taller this way too
Still have several varieties of hash remaining from last season. My favorite is Nevil Haze x Positronics (>Tom Hill Haze )
shiva82
Well-known member
a classic nevil haze x posi hybrid . good choice . i imagine big plants too
DaEarl73
Well-known member
I make chips out of them in the oven, bit of salt and spices for around 15min 150c. Dehidrate would maybe be best. Nice stuff! The reason I didn’t finish school!
the prickle jaque! Still have to try your aivar recipe, still got the screenshots! And revegs tortilla de papa boludo
Have a nice one!
shiva82
Well-known member
i should of dropped more kale instead of lsd at school haha
strain_hunter
Well-known member
Good morning. Another day given to us. Let's make the best of it. Have a nice Sunday.
