Late this summer, I found myself frequenting various Korean restaurants around Baltimore. While I was initially drawn to the late night adventures and ethnic delights, the little side dishes (Bancham) kept me coming back for more. As with most pickled/fermented things, the salty, spicy, vinegar flavors of kimchi stole my heart. I decided to try my hand at homemade vegan kimchi. The result was an apartment that smelled like a foul Korean kitchen and VERY strong kimchi. When mixed with rice/quinoa it’s bearable, but not as readably palatable as I had hoped. Disappointed with my end product, I decided to re-scour the web for alternative recipes using similar ingredients. I came across Food in Jars pickled carrots and daikon radish recipe, and figured I’d give it a go. I modified the recipe slightly by using packed brown sugar rather than white sugar. I figured it would result in a sweeter, richer flavor. While I haven’t opened the jars yet, I can already say that the aroma is 100x better than my late kimchi. ENJOY! and Happy All Hallow’s Eve!
“36 pounds of apples?! What are you going to do with all them apples?” A couple of weekends ago, we borrowed a car and drove out to Baugher’s Orchard near Westminster, MD. Though the parking was atrocious, the lines were long, and the harvest activities were in full force, I had applesauce on the mind, ALOT of applesauce. After our rigged up tractor ride, we manage to pick 36 lbs of every sweet variety available from Ida Red to Crispin. To say the least, after tasting 8 different varieties of apples TWICE, the beau was taking a bite for the taste then promptly spitting out apple chunks. I was originally inspired by A Beautiful Mess’s Maple Whisky Applesauce, but since I don’t have a slow cooker and didn’t have time to get to the liquor store Sunday afternoon, I ended up modifying the recipe to my liking. With 22 pounds of apples left, I ended up making another 6 pints of Cranberry apple sauce (Crap’plesauce) the following evening. To make this yourself, add 1-2 cups of frozen cranberries to the first step listed above. Instead of throwing out all of your apple peelings and cores you could use them in another recipe such as apple jam. Another option is to toss the peels with brown sugar and spices then bake them for an hour or two. Chopped up these would make a nice addition to overnight oats or cereals.
Are you a beet hater? I personally always thought they tasted like dirt until someone cooked them for me correctly…. Since then I’ve been roasting and preparing them on my own mostly for salads, pastas, etc. I came across these golden beets at our local farmers market last Saturday and figured I’d 1) be a pain in the ass and ask the farmer if he could cut off the greens and weigh out 6lbs for me (while there was a line), and 2) give Old Fashion Family’s pickled beets a try. Just the other day someone mentioned that shredded pickled beets are a common condiment in South Africa and that she wasn’t surprised at all that I was considering the recipe. Though I’ve never tried pickled beets before, these are apparently not your typical pickled beets in that they have a hint of spice and onion. Rather than tossing the remaining beet juice, reserve it for another recipe calling for beet(le) juice, or better yet a natural tie-dye project.