Tuesday, June 17, 2014

Low-Tech Food Preservation: Kimchi!

Scurvy! Just a horrible disease, which is mostly associated with sailors in the days of yore, but really can afflict anyone who doesn't get enough Vitamin C.  Even someone as notoriously well-fed as Henry VIII might have had scurvy.  An article from History Today (from 1989, subscription only), by Susan Kybett concludes that his symptoms point to a meat-based diet with few or no fruits and vegetables (poor people ate those "dirty" foods).  

King Hank may not have been able to overcome the "dirty" label, but more difficult would be finding fruits and vegetables to eat in northern climes in late winter/early spring.  So what to do?  Preserve those greens the low-tech way by making kimchi.  


After reading an article about raw food activist Sandor Katz in the New Yorker from 2010 (subscription required), we decided to give it a try.  We bought a large glass jar with a special lid that helps keep the kimchi airtight, and began experimenting with different mixes of vegetables, amounts of chile, and fun additions (caraway seeds, lemon or lime slices).  We also got a mandoline, which is a great way to quickly turn whole veggies into uniform slices. 

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For many recipes and a thorough how-to, check out Sandor Katz's website,  Wild Fermentation.  You'll also find links to buy supplies there.  We got our jar from Pickl-It.

We've had very good luck and most of it has been delicious.  (Except the time when I added 2 cups of salt instead of 1!)  It's even been approved by my Vietnamese & Chinese co-workers, both of whom requested I bring them samples whenever we make it.  We've also discovered it's a great addition to soups (beef, turkey, chicken, bean), making them even healthier with a lovely rich taste.
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Though traditional Korean kimchi is HOT HOT HOT (see photo above), it doesn't have to be.  You don't need to add any chiles.  It's just as good with no chiles as with a few or lots.  We've done many different levels and they've all turned out yummy.

Enjoy! 

Sunday, June 1, 2014

No Space? Grow Up!!

Vertical Vegetables & Fruit (Creative Gardening Techniques for Growing Up in Small Spaces), is a 2011 book by Rhonda Massingham Hart about finding a way to grow fresh fruit & vegetables, no matter how small your space is.  

The book is full of ideas, from making the most of what you already own, to using traditional & not so traditional techniques to use your airspace (hanging, stacking, towering, etc.).  

Separate sections on annual vines and perennial fruits help you pick a few items that grow well in this environment and make the most of their traits to ensure an abundant harvest.  

Additionally, there's a great how-to section in the appendices.  Topics include growing your own seedlings and recommended varieties.  

All in all, the book will provide you with some great ideas to make the most of what you've got.  Which sounds like a song for a women's cigarette commercial, but oh well!