I just opened my jar of bok choy kimchi that I made over the summer...I only made one jar and it sort of got pushed to the side with my daughter and I eating the napa cabbage kimchi I also made at that time.
All I can say is ...WOW! This is soooo gooood! Bok choy, carrots, scallions, ginger, fish sauce, salt salt salt...Korean pepper flakes and some grated orange rind.
We had wonton soup tonight from box stock and frozen wontons...I needed some kind of veggie side so I decided to open the jar....I am so pleased with the result! Next fall I'll have to make a few more jars of this recipe because I can see it being a weekly menu item.
I hope I remember where I put the recipe (I'm sure I bookmarked it on to Pinterest) 😀
I'm the lady you're stuck behind in the grocery store with the over loaded cart filled with cases of tuna, peanut butter, huge bags of rice and the weary looking husband
that's awesome! sounds delightful.. Fee free to share that recipe with the rest of us.
http://livingmydreamlifeonthefarm.wordpress.com/
Yes it does. I was just looking up recipes on the Internet.
I would love that recipe if you can find it.
Thanks!! 😀
If your home library contains more volumes about survival-related topics than your local public library, you might be a prepper.
My sauerkraut was so good I would like to give Kimchee a try too for variety.
http://www.instructables.com/id/How-to-Make-Kimchi-Kim-Chee/ and http://books.google.ca/books?id=s4_w572f1MgC&pg=PA36&lpg=PA36&dq=bok+choy+carrot+kimchi&source=bl&ots=Fga609fLo6&sig=1wpRuaJfU-yktlbwN6P7mbiMKMk&hl=en&sa=X&ei=QBT6UOCiJKrU2QW1_IFg&ved=0CH0Q6AEwCQ#v=onepage&q=bok%20choy%20carrot%20kimchi&f=false are the closest to what I made...I didn't have any dried Korean type anchovies so I just added a few spashes of Thai fish sauce and I added some orange rind. I added the orange after reading about kimchi online and the many variations.
I'll try and find the exact recipe I used ...so far no luck...knowing me, I took a basic bok choy carrot one and tweaked it with the seasonings a little.
Most of the recipes are very similar.
I'm the lady you're stuck behind in the grocery store with the over loaded cart filled with cases of tuna, peanut butter, huge bags of rice and the weary looking husband
http://www.easykoreanfood.com/Kimchi-Recipe.html OK this was in my "Tried and True" recipe folder...this is the one I used for the nappa and I think it's the same base sauce I used for the bok choy /carrot one with the addition of some orange rind for extra flavour. I also had no sweet rice flour (mochi) so I know I used this recipe because it has none in it.
By doing a search in the Canadian Prepper forums...it was actually March that I made the kimchi... WOW...now I really am impressed with the kimchi. You'd think I made the bok choy one less than a month ago, the texture is that crisp and the colour that bold/bright.
I'm the lady you're stuck behind in the grocery store with the over loaded cart filled with cases of tuna, peanut butter, huge bags of rice and the weary looking husband
Thanks so much. I'm copying and pasting that right now. You're the best!!
If your home library contains more volumes about survival-related topics than your local public library, you might be a prepper.
I have a young Asian friend and she came over and showed me how her mother makes kimchi. She adds 7-up rather than sugar and water called for in some of the recipes. Apparently soda pop has been available in Asia for a long time, as it is now a treasured family recipe.
"It's better to look ahead and prepare than to look back and regret"