More kimchi for summer. This time a big batch of chunky style.
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Or timchi, or kimchi sauerkraut style,
Pounded savoy cabbage,
Mixed with all the other kimchi ingredients,
And put away to ferment for a month.
Still going strong!
There are only a few vegetables from the garden, but lots of pickles and pumpkins left. Now we are baking small pumpkin pies and this time a savory pumpkin pie to see how that goes. I, for one, was surprised at how delicious they are.
Size doesn’t matter here, but I must say the daikons this year are the best ever – bigger, cleaner, bug free etc.
Daikons are one of the key ingredients in kimchi, so I better pick them and make a big batch of sauerkraut-kimchi for the winter.
A big batch for winter.
I picked the early savoy cabbage. I should have picked it about 3 weeks ago. Most of it was beyond use, but I did manage to salvage a few kilos.
In our make-shift outdoor kitchen the weather was nice.
Along with some Tuscan kale and the other ingredients, we managed to get 2 jars.
The early chinese cabbage did very well this year although many have started to flower and others are infested with insects etc. I should have harvested them a couple of weeks ago, and made a big batch of kimchi.
Better late than never.
And some store bought stuff
Chunky style
6 different asian greens (hakusai, pac choi, etc) are planted and covered. Just before the rain and thunder storm.
It’s always very risky trying to grow asian greens in the spring. They usually get eaten by bugs or go to flower early, so I don’t put in many. But sometimes I do get some good crops or specimens making it worth while.
It’s a bit easier and better to try in the fall.
Being the main ingredient of kimchi, I must try to get as much as possible of my own homegrown.
The other day I learned from a korean girl visiting that there are indeed innumerable ways to make kimchi. There are areas of Korea where they don’t put in chili powder and other areas where they don’t use fish sauce. My style of kimchi is just as valid as any other. She called mine a white kimchi.
So, I don’t have to call mine timchi anymore as if it’s not a proper kimchi – but I think I’ll call it timchi anyway.
This batch of timchi is with the ingredients cut into bite sized pieces.
Put into jars
And covered with a 3% salt water solution. In the end it becomes about 1.5%. Then it’s put it away for a proper fermentation.
Another big batch of timchi (my version of kimchi that is vegan and with a lot less chili). This time I could use my own garden produce with a couple of exceptions (ginger and salt).
An argetinian friend Facundo came to help and learn.
These savoy need to be harvested.
Along with some of my carrots and daikon etc I can make a batch of kimchi (timchi). I was going to make it today, but it didn’t rain, and when the weather is perfect I’d rather be out digging than in the kitchen. They’ll just have to wait for a rainy day.
timogarden 