I have been wanting to ferment my own vegetables for some time, and just this past week I was able to taste the results of our first attempt at making kimchi, a spicy Korean ferment of nappa cabbage with garlic, ginger, carrots, radishes, and lots of crushed red pepper flakes. We used the recipe from Amy Chaplin’s At Home in the Whole Food Kitchen.We fermented ours in an old crock we inherited from my aunt. Our kimchi looked almost comically small in the large crock.
We jarred it up after seven days of fermenting in the kitchen. Our first fermentation experiment was, I believe, a resounding success.
And here are a few more recipes from my backlog of Chaplin’s book. The turmeric lemonade was particularly awesome.
Quinoa beet salad with feta, chili, garlic, and sauteed beet greens:Fragrant eggplant curry with cardamom-infused basmati rice, tangy apricot chutney, and cucumber lime raita Sprout salad with toasted sunflower seeds and umeboshi vinaigretteTurmeric lemonade
All in all, this makes 35 completed recipes from Amy Chaplin’s book.