Daikon Radish Kimchi

Quart-sized jars sit on my countertop, filled with fermenting vegetables: jars of fermented hot chile sauce and pickled green tomatoes, and huge crocks of homemade sauerkraut or sour pickles.  I serve fermented vegetables and cultured foods as side dishes where they give everything a little pick-me-up.  This radish kimchi, made with gorgeous purple daikon radishes, is one of our favorites because of its intense and complex flavor and gorgeous coloring.

Making Radish Kimchi

Traditionally, cooks prepare radish kimchi (kkadugi) by cubing daikon radish before salting, seasoning and fermenting the radish until pleasantly sour.  While I like the pleasant, crisp crunch of traditionally prepared radish kimchi, I prefer the visual appeal of thinly sliced disks of daikon radish packed in a jar and covered in the vivid red paste of chile, salt, ginger, garlic and green onion.

In Korea, the autumn harvest marks the days of the radish harvest and farmers and home cooks traditionally prepare radish kimchi at that time from the fresh, juicy roots pairing them with gochugaru, traditional Korean chile pepper, and other seasonings.  As with other fermented foods, you’d traditionally prepare radish kimchi in huge volumes, packed away in stoneware crocks where you’d allow them to ferment for months in an evenly cool environment, like a fermentation nook tucked away in the ground.

Of course, you don’t need to wait until autumn (spring daikon work just fine).  You don’t need to make large volumes (unless you like!), and neither do you need to bury your kimchi in a crock underground.

Instead you can make just a quart, and seal it with an airlock, and allow your kimchi to ferment out of direct sunlight for a few weeks until marvelously complex with just the right punch of heat and acidity.

Serving Radish Kimchi

Radish kimchi is traditionally served as a side dish, among many side dishes, on the Korean dinner table.  You might serve it with Seollongtang, a Korean Ox Bone Soup, or with Galbitang, a Korean Beef Short Rib Stew.  In both these dishes the acidity and heat of Radish Kimchi helps to cut the richness of beef.

If you’re not a traditionalist, you might serve it alongside eggs in the morning where its acidity, heat and ever-so-slight sweetness add a bit of complex brightness.  It’s also nice served with rice over steamed vegetables and stir-fried meat.  Or even over sausages, just as sauekraut is served, where it helps to cut the richness of meat.

Serve a little at time, just a condiment size of a few tablespoons or a few slices of radish.  Too much will overpower your meal, and too little will leave you wanting.

The Goodness of Kimchi

Like all fermented and cultured foods, kimchi is an excellent source of beneficial bacteria – those little tiny microbes that help to support your immune system and build up your digestive system health.  Kimchi has some pretty amazing properties owing to those microorganisms.  Researchers have found that it’s these organisms that are likely responsible for kimchi’s anticancer, antiobesity, and antioxidative effects (read more about it here).

Daikon Radish Kimchi

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Recipe type: Ferment
Cuisine: Korean
Author:
Prep time:
Total time:
Serves: 1 quart
Ingredients
  • 1½ pounds daikon radish, peeled and thinly sliced
  • 5 green onions, chopped fine
  • 1 1-inch knob ginger, julienned
  • 7 cloves garlic, sliced thin
  • ¼ cup gochugaru (Korean Chile Powder)
  • 2 tablespoons finely ground sea salt
Instructions
  1. Combine all ingredients in a medium-sized mixing bowl. Stir gently until the gochugaru and salt evenly coats the vegetables. Cover the bowl, and allow them to marinate in the salt until the daikon releases its juice, about 2 hours.
  2. Pack the contents of the bowl tightly into a quart-sized mason jar, pressing firmly down as you go to allow air bubbles to escape and to fully fill the jar, and so that the brine covers the vegetables. Weigh down the vegetables with a glass weight (like this), and then seal the jar with an airlocked lid like this. Allow the daikon to ferment for 2 weeks, and then transfer to the refrigerator.

How To Ferment Radish Kimchi Safely

To ferment vegetables safely and to minimize the risk of cross-contamination by molds or yeasts, you must keep the vegetables submerged in brine.  Optimal vegetable fermentation is also an anaerobic process; that is, vegetables ferment best in an environment that is deprived of oxygen.

To prepare this kimchi recipe safely and to achieve optimal results, you’ll need to weigh your radish and other seasonings down so that they remain submerged in brine.  These glass weights help to keep vegetables submerged when you’re using mason jars.

This airlock fits on top of a mason jar, and it allows for the carbon dioxide that accumulates during fermentation to escape while preventing oxygen from coming in.  Using an airlock helps to prevent mold and stray microbes from contaminating your kimchi, delivering superior and consistent results.

 

Other Favorite Kimchi (and Fermented Vegetable Recipes)

Fermented vegetables are easy and fun to make when you get the hang of it.  They’re also a great way to not only add variety to your meals, but to give a boost to your diet with probiotics.

This Easy Kimchi Recipe is pretty simple to make.

Hot Pink Jalapeno Garlic Kraut is an all-time favorite of Nourished Kitchen readers.

Homemade Sauerkraut is an easy classic.

Fermented Hot Chile Sauce is simple to make but explosive on the tastebuds.

 

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Frozen Gingered Peach Pecan Crumble Bars


In the Pacific Northwest, summer days are long and bright. We spend those long, late sunny summer evenings entertaining friends, sometimes twenty or thirty at a time, in the best way my husband and I know how: with a table overflowing with good food and good drink.

As those afternoon barbecues linger on into evenings, I like to serve a little something a little sweet, but mostly decadent. Something to delight our guests, and something that makes the most of summer time fruits.

That’s when I whip up these Frozen Gingered Peach Pecan Crumble Bars. Shortbread sweetened ever so slightly by maple syrup forms the base, and creamy layers of peach follow while a sprinkling of chopped pecans a candied ginger tops them off for just the right balance of crunch and creaminess, sweetness and spice.

Frozen Gingered Peach Pecan Crumble Bars
5 from 1 reviews

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Recipe type: dessert
Cuisine: american
Author:
Prep time:
Cook time:
Total time:
Serves: 16 servings
A hint of ginger gives a vibrant punch to these icy, dreamy peach crumble bars while chopped fresh pecans and a maple-sweetened shortbread crust gives them a wonderful crunch. Better yet, it’s free from both dairy and gluten, so even those with sensitive bellies can enjoy it. This recipe was developed in partnership with So Delicious Dairy Free. They have an incredibly delicious new line of creamy dairy-free treats out including the Peach Maple Pecan flavor we used in this recipe, a Blueberry Cardamom flavor, and several others
Ingredients
For the Shortbread Crust

  • 1 cup sprouted rolled oats, certified gluten-free if you need it
  • 1 cup blanched almond flour
  • ⅓ cup pecans
  • 3 tablespoons arrowroot starch
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup
  • 2 teaspoons powdered ginger
  • ½ teaspoon sea salt
For the Filling

For the Topping

  • 1 cup chopped pecans
  • 2 tablespoons finely chopped crystalized ginger
Instructions
  1. Heat the oven to 350 F, and line a 8-by-8 cake pan with parchment paper, allowing the parchment paper to hang over the sides of the pan by about 6 inches.
  2. Toss all ingredients for the crust into a food processor, and process about 1 minute until they form a sticky and consistently uniform dough.
  3. Turn the dough out into the prepared pan, and press it down to form a thin, even layer. Transfer the pan to the oven and bake 12 to 15 minutes, or until a caramel brown color barely tinges the edges of the crust, and the crust is evenly cooked through. Remove from the oven and allow it to cool completely.
  4. Spoon one pint of So Delicious Peachy Maple Pecan Dairy-Free Frozen Dessert over the crust, and spread it into a smooth, even layer with a spatula. Generously spoon the chopped peaches over the first layer of frozen dessert, pressing them in very slightly. Spoon the second pint of So Delicious Peachy Maple Pecan Dairy-Free Frozen Dessert over the peaches, and spread it smoothly, but gently into the pan. Evenly scatter the chopped pecans and crystallized ginger over the final layer of frozen dessert.
  5. Fold the overhung parchment paper over the final layer of pecans and ginger, gently pressing them into the tin. Freeze overnight.
  6. Holding the parchment paper, lift the bars out of the cake tin and set them on a cutting board. Warm a knife under hot water, and then slice the dessert at 1-inch intervals to form long bars. Slice these bars in half to form 16 small bars, approximately 1-inch thick and 4 inches wide.

How to Make Dessert (Nearly) Everyone Can Enjoy

When you entertain, there’s good reason to make sure you serve food that everyone can enjoy, and with rapidly increasing rates of food allergies and sensitivities, that’s no small task. Every time we entertain, I calculate half a dozen allergies into my menus: gluten sensitivity (friends), dairy sensitivity (my husband), egg white allergy (me!) which makes this dessert earn a particularly welcome place at the table.

So Delicious has a great line of super creamy, dairy-free frozen treats that are based on coconut and cashew. Check them out here.

Our Other Favorite Summertime Treats

Summer is the time of vibrantly bright berries and honey-sweet, tree-ripened stone fruit. They blend beautifully together and while they make a good enough dessert to eat out of hand, it can be fun to

transform them into special treats, too. Here’s some of our favorite recipes that make the best of summertime fruit:

Peach Butter is a great way to use up boxes of late summer peaches from the farmers market, and there’s no sweetener added.

Melted Apricots with Fresh Raspberries are a marvelously easy dessert, and excellent served with the lightest dusting of finely chopped pistachios.

Strawberry Mint Sorbet is vibrantly fresh, blending the sweetness of early summer strawberries with the bright green notes of fresh mint.

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No-Drip Raspberry Popsicles

Easy No-Drip Raspberry Popsicles on a bed of frozen raspberries

Ruby red, delicately floral and sweet with a punch of tartness, raspberry popsicles always seem to have a place in my freezer, tucked away for lazy afternoons. When the boys are playing outside and inevitably come in, desperate for a treat, it’s easy enough to pluck a popsicle out of the freezer and hand it over, knowing that it’ll cool them down and provide some element of joy.

I enjoy them too, on summer evenings when the sun lingers in the sky. Sometimes I’ll pair it with Prosecco or my homemade raspberry liqueur.

Making Raspberry Popsicles

Raspberries only really reach their peak of ripeness – sweetness, flavor and antioxidant capacity – in the summer. Just like all berries, raspberries are fragile and if picked too early, they lack flavor. This makes frozen raspberries a particularly good year-round choice, since they’re picked at the peak of ripeness and flash-frozen to preserve their flavor, nutrition and the overall integrity of the fruit.

To make raspberry popsicles, you’ll start by sweetening the fruit with just a touch of honey and reinforcing the raspberries’ acidity with a splash of lemon juice, simmering them together before straining away the seeds.

How to Make No-Drip Popsicles

No one likes sticky hands. To keep popsicles from dripping, before pouring the popsicle juice into molds and freezing them, whisk in a little gelatin. The protein structure in gelatin will help keep the popsicles in a semi-solid state as they thaw. So instead of dripping and running down your hands, the popsicles resemble Jello as they thaw – making clean up much easier.

Because gelatin contains protein, you’re not only preventing sticky hands, you’re also adding a boost of nutrition too.

Easy No-Drip Raspberry Popsicles

No-Drip Raspberry Popsicles
5 from 1 reviews

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Recipe type: Dessert
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 8 popsicles
Sweet and tart bright red raspberries blend beautifully with the floral notes of honey and just a touch of lemon juice and raspberry liqueur for an easy, wholesome summertime treat.
Ingredients
  • 20 ounces frozen raspberries
  • ½ cup honey
  • Juice of 1 lemon
  • ¼ cup gelatin
  • ¼ cup water
  • 2 tablespoons Creme de Framboise, optional
Instructions
  1. Warm the raspberries, honey and lemon juice in a saucepan over medium-high heat until they soften, and lose their form, about 8 minutes.
  2. Set a fine-mesh sieve over a clean saucepan, and strain the raspberries through the sieve, pressing down to preserve the pulp. Discard the seeds.
  3. Spoon the gelatin into a small bowl, cover it with water and allow it to soften.
  4. Transfer the puree back to the stove, and bring to a boil over medium-high heat.
  5. When the raspberry puree begins to bubble, whisk in the softened gelatin. Remove the raspberries from the heat, stir in the Creme de Frambroise and pour the puree into popsicle molds.
  6. Freeze overnight or until solid.
  7. Dip the bottoms of the molds into lukewarm water to loosen them, then serve.
Notes
If you can get your hands on raspberry honey for this recipe, do it! It’ll give these popsicles subtle, floral notes steeped with raspberry flavor. Just a level up. But don’t worry: Any honey will do.

Creme de Framboise is a ruby red, sweet raspberry liqueur. In this recipe it helps to enhance and reinforce the flavor of raspberries. It’s a tiny amount spread over 8 popsicles, and I let my children enjoy it; however, you can omit it if you like.

This recipe was developed in partnership with the National Processed Red Raspberry Council.

Frozen Raspberries in a Bowl

Pair it with a Cocktail

For a grownup treat, pair these popsicles with Prosecco brightened by a splash of Creme de Framboise or other raspberry liqueur.

No-Drip Raspberry Popsicle in a Prosecco Cocktail

Our Favorite Ways to Use Berries

No one likes to feel deprived, so here are some of our favorite ways to use raspberries (and other berries!). You can find frozen berries year-round, and they’re picked at the peak of ripeness. No more waiting until summertime.

Raspberry Yogurt Bark is super simple to make and a nice, wholesome treat for grownups (or kids).

Raspberry Whole Fruit Sorbet is an easy sorbet that you can make in your blender with just three ingredients.

Kefir Berry Pops  are super fun for July 4th and include strawberry puree, blueberries and a dollop of kefir for probiotic goodness.

Blackberry Mint Popsicles  are delightful to make late in the summer, when the berries are at their darkest and their ripest.

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Rhubarb Sauce

I harvested my rhubarb this weekend, taking care to get to the garden before the elephant-eared plants bolted in the growing heat as spring turns to summer.  I sorted through that mountain of green and red plant life, trimming away the greens and chopping my way through the ruby red stalks – some as thick as my thumb.

While rhubarb pies and cakes and breads and muffins hold a worthy place in every springtime kitchen, rhubarb sauce is the easy way out.  It’s simple to prepare, you can make a little or a lot by simply scaling the recipe, and it tastes delicious.

How to Make Rhubarb Sauce

At its simplest, rhubarb sauce only needs three ingredients (rhubarb, a sweetener and water) and a pot in which to stew them altogether until the rhubarb loses its crispness and softens.  The splash of water prevents the rhubarb from burning before it begins to release its juices.

If you have a little more time on your hands, or want to experiment with flavors, adding vanilla bean, citrus, ginger, or even cardamom can enhance the flavor of the sauce, giving it a more balanced, complex flavor.  In this recipe, I’ve used honey, lemon (zest and juice) and vanilla beans because it makes for a sauce that is at once simple in flavor enough to be versatile and complex enough to delight.

Simmer the rhubarb about ten minutes, or until those tough and crisp stalks finally yield to the heat of the pot and soften.  You can leave the sauce as it is, or, blend it as I do with an immersion blender until it’s velvety smooth.  The sauce will thicken ever so slightly as it cools.  And you can eat it right away, store it in the fridge up to two weeks, in the freezer for several months or can it, if you like.

How to Use Rhubarb Sauce

Rhubarb sauce, like all fruit sauces, is versatile.  You can serve it on its own as you might serve applesauce: warmed up with a spoonful of cream.  Or serve it stirred into custard, over homemade yogurt, drizzled over vanilla bean ice cream, or spooned onto sourdough pancakes.  You can also use it in savory dishes too, as a balance to roasted pork or grilled duck.

Other Ways to Flavor Rhubarb Sauce

Rhubarb sauce is versatile, and you can make this recipe your own by making the smallest adjustments.  Instead of vanilla bean, add a teaspoon or two of freshly grated ginger.  Or stir in the finely grated rind and freshly pressed juice of an orange.  If you’re partial to floral flavors, stir in a good splash of rosewater after you’ve pulled the sauce of the heat.

Rhubarb on a White Background

Our Other Favorite Rhubarb Recipes

You can find rhubarb in the spring when its bright, ruby red stalks are plentiful at farmers markets.  It also grows easily, and can take over your garden if you let it.  Rhubarb is sharply tart, needs sweetening and pairs beautifully with ginger, citrus and, of course, strawberries.

Rhubarb Skillet Cake with Jaggery Crumb is one of a favorite easy springtime cakes to make. You cook rhubarb until soft, cover it with a whole grain batter and top it with jaggery – a natural sweetener popular in Indian cookery.

Strawberry-Rhubarb Compote is similar to this rhubarb sauce, only we serve it over a honey-sweetened stirred custard.

Cultured Rhubarb Soda is easier to make than you think!

Clumpy Granola with Stewed Rhubarb is wonderful for a springtime breakfast.

 

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