If were inspired by our Fermentation class and you have made some Kimchi, try some of the following recipes. If you have not made your kimchi, well what are you waiting for?:
Kimchi Fried Rice
2 cups cold cooked rice
2 teaspoons oil
1 egg, beaten
green onions, thinly sliced (whites and greens), as many as you wish
Kimchi, diced coarsely, as much as you wish (I suggest 1/2 cup diced)
salt and pepper to taste
Have all of your ingredients at the ready.
Heat a medium heavy steel or cast iron frying pan till it is HOT. Pour in 2 teaspoons oil, swirl to coat pan, toss in the rice. Cook, tossing the rice constantly until it is hot. Make a well in the middle of the rice and pour in the egg; cook, stirring the egg into the rice gradually until egg is cooked. Stir in the green onions and stir fry briefly until they turn a brighter green. Toss in the Kimchi and stir fry just until it is warmed--do not overcook. Serve immediately.
How about using some chopped kimchi in a grilled cheese sandwich to spice it up?
(Thank you Serious Eats.com)
2 tablespoons butter, cut into three even pieces
2 slices hearty white bread, such as Pepperidge Farm or Arnold [some sourdough perhaps?--L. Watts]
2 slices American, Cheddar, or Jack cheese [and a good, melty Muenster would be good! -L. Watts]
1/2 cup kimchi, drained and roughly chopped
Kosher salt if desired
Melt one third of butter in a large non-stick skillet over medium heat until foaming subsides. Add both bread slices and cook, swirling occasionally, until pale golden brown on bottom side, about 2 minutes.
Transfer to a cutting board toasted-side-up. Place one cheese slice on top of one slice of bread. Top with kimchi and second cheese slice. Close sandwich, with both toasted sides facing inwards.
Melt one more piece of butter in the skillet and reduce heat to medium low. Add sandwich and cook, swirling occasionally, until deep, even golden brown, about 5 minutes. Remove sandwich using a flexible metal spatula. Add the remaining butter. Return sandwich to skillet cooked-side up. Season with salt. Cook, swirling occasionally, until second side is deep, even golden brown and cheese is thoroughly melted, about 5 minutes. Serve immediately.
And last but not least, Kimchi and Avocado Quesadillas!
(Thank you My Recipes.com )
8 flour tortillas, 7 to 8 in. in diameter
1 jar (14 oz.) kimchi, drained and chopped
2 cups shredded jack cheese
2 avocados, thinly sliced
1 tablespoon toasted sesame oil
2 tablespoons seasoned rice vinegar
1 teaspoon toasted sesame seeds
Top 4 tortillas evenly with kimchi, then with cheese, avocados, and remaining tortillas.
Mix oil, vinegar, and sesame seeds in a small bowl; set aside.
Heat a 12-in. frying pan over medium-high heat. Toast each quesadilla until lightly browned and cheese has melted, 1 to 2 minutes per side. Slice each quesadilla into wedges, sprinkle with cilantro, and serve.
Border images on right courtesy of:
Bayartai [CC0], from Wikimedia Commons
푹푹이 [CC BY 4.0 (https://creativecommons.org/licenses/by/4.0)], via Wikimedia Commons
Will you attend the Hands On Bread class tomorrow?? I hope you will be able to be there. Everyone, even if you will not be able to enjoy the class in person, please take a look at the links below about a different sort of bread . . . bread can be made in many ways . . .!
I love reading and looking through bread recipes and cookbooks. I hit on salt-rising bread (again) and it sounded interesting to me. Never made it, but have heard and read about it on and off for years. I hit on this article which I found very enjoyable. I thought I would share it with you for your general interest and little bit of educational and fascinating history.
Have you ever heard of Salt Rising Bread? Much like a sourdough, you cultivate a starter to make your bread rise. Unlike a sourdough, which is a yeast and lacto-bacilli culture, a salt rising bread relies on a culture of Clostridium Perfringens and other bacteria to make bread rise. Salt is not used to leaven the dough and the bread is not salty tasting. Cooked bread is perfectly safe to eat.
The culture can be persnickety to start, very particular to keep alive and requires a higher incubation temperature than sourdough. It is supposed to be "smelly", likened to some ripe cheeses. I guess some would call it fragrant, others say it is stinky.
Salt-rising bread is said be different tasting than sourdough, with its own certain flavor, but delicious. Have you ever made any or tasted any? If you have, please let me know what you think of it.
Any way, fermentation this is and not your usual sourdough fermentation! Read about salt-rising bread's history in a good article at Garden and Gun Magazine: "A Vanishing Appalachian Bread Tradition The story of salt-rising bread."
And for your further information here is another article Salt Rising Bread that points out exactly what Clostridium Perfringens can cause when it has the opportunity!
Additional information for your elucidation and your education (I like that beat!):
Next month, learn to bake sourdough bread! Work hands-on with the dough--for not very much dough! A great class is coming up quickly so sign up today!
Our latest class is coming up--DIY Fermetation!
Freshly fermented foods are delicious, and if you have never had home-made, home-fermented sauerkraut, you are in for a treat.
Make sure you attend this class for really good, easy-to-do, home-fermented sauerkraut.