Wandering Adventure Party

Bibimbap made on a bed of jasmine rice, homemade pickled daikon & carrot, sautéed sesame soy bok chet and bok choi greens from the garden, home pickled radish, thinly sliced tenderloin marinated in a homemade ponzu sauce, home fermented hot pink kimchi, farm fresh fried egg with black sesame seeds, and our house aged fermented gochujang.

Thanks for commenting, I know it seems a little pompous to talk about all of our homemade ingredients but honestly that’s what we do, we cook with passion and love to grow and make our food.

It looks like an Indian curry of sorts, I’ll take a stab: From left bottom I’d say the spices are as follows. Cloves, coriander seed, jaggery sugar, cumin seed (not sure about this as there are two very similar portions), garlic powder, cumin seed again, Methi, bay leaves, curry leaves, Cumin seeds again, although it could be anise or fennel or caraway (not so typical)? Black pepper and salt. Then aside from what looks to be green jalapenos de-seeded, onions, carrots, you have mustard oil perhaps and other clear liquids (maybe water or white vinegar.)

Edit: it looks also like you may be doing something in three phases, could it be a pickling project?

Just add Kalamata olives and I’m golden. Love the dressing idea.

Edit: wing dip I mean, I’m not a wing connoisseur.

It’s a kimchi made with both green and red cabbage and aside from the normal additions of garlic and ginger, it also has some hot chile peppers added before the ferment.

The rough proportions would be something like this given that Cesar dressings are made differently… (Side note from my point of view is that I’d use anchovies)

• Avocado oil: 60-80%
• Lemon juice and/or vinegar: 10-20%
• Water: 0-10%
• Dijon mustard: 1-3%
• Parmesan cheese: 5-10%
• Garlic powder and thyme: less than 1%
• Sea salt and black pepper: 0.1-1%
• Tamari: 0.1-1% (optional)
• Xantham gum: less than 0.1% (optional)

Thyme and vinegar are to taste, but many dressings are 3 parts oil to 1 vinegar. Dijon has vinegar or usually lemon, and often Worcestershire, so I’d suggest 10 - 20% acid in this recipe. Edit: the Kenji recipe posted here looks the bomb.

Looks like the real deal complete with the well fried egg (obviously cucumber and tomato would be the chefs kiss). It’s my second favorite fried rice, beaten only by something I used to get at a corner Thai take out which was Tom Yum fried rice. I’ve never managed to reproduce it though.

Here you go, we can keep our kimchi for months but it isn’t a traditional Korean version.

The recipe is as follows, it will make two quart jars:

INGREDIENTS:

Toss together in a large bowl

700 g Green Cabbage (1" chunks) 300 g Red Cabbage (3/4" chunks) 1 1/2 TBSP Sea Salt

Blend:

17.5 g Garlic 55 g Ginger 10 g Red Hot Chile (this is to taste, we use asian style chiles) 1/4 cup Water

** Additions.**

125 g Green Scallions (1.5" slices) 150 g Carrot (julienned)

1.75 TBSP Sea Salt. Water as needed.

DIRECTIONS:

-Wash cabbage and remove any damaged leaves and weird spots. Save 2 good outer leaves for topping each gallon jar.

-Halve, core, and chop the cabbages. Separate any big chunks. Sprinkle on the salt and mix really well. DO NOT squeeze like you would for sauerkraut. Just toss. Set aside while prepping the other ingredients.

-Wash, peel, and rough chop ginger. Peel garlic, grab the hot chiles and blend, we use these little Ninja things. Does not have to be smooth. A little texture is good.

-Peel carrots and julienne, an asian grater is great for this.

-Wash, tip, and diagonally slice scallions into 1.5" strips. With any big scallions, cut the white part in half.

DRAINING THE SALTED CABBAGE

-Clean the big sink really well with soap and rinse it down. You will lose some pieces, so if the sink is clean, you can still use them.

-Set a large bowl or equivalent on the side of the sink and fill it with water, swish the cabbage around a bit with your hand, place your (clean) arm across the side with the pouring divot to create a dam, and tip the water out in the sink.

-Repeat 3 times. (A little water left in the bottom isn’t a big deal. You’ll have to add water later anyway.)

MIXING AND FERMENTATION

-Put on some rubber gloves, get your clean gallon jars, and put them in the sink.

-Mix the rest of the ingredients, including the salt, together with the cabbage. Mix really well. DO NOT SQUEEZE.

-Put an inch of water in each jar and start packing in the kimchi mix, using your fist to pack it down. Add a little water as needed to prevent air bubbles. Scrape the sides of the bowl as you go so that the ginger-garlic stuck on the sides gets incorporated.

-Once the mix is all in there, run a dribble of water around the rim to rinse everything down the sides of the inside of the jar until there is water just covering the kimchi.

-Press the reserved cabbage leaves over the top of the kimchi to prevent oxidation (you can rip them into big pieces if necessary - the idea is total coverage.)

-Set the gallon jars on a deep plate or something that will catch spillage during fermentation, top with the muslin and a rubber band, and set in a shady place inside.

***IMPORTANT: You will have to keep an eye on it after the first 24 hours. When the liquid level starts to rise, you have to release the air bubbles so it doesn’t overflow.

TO DO THIS, put the jar in the a sink, remove the muslin (rinse if juicy – set in a clean place) and the cabbage leaves (put them in a bowl to reuse), and then find something like a silicon spatular (we have a long thin plastic fermentation “knife”) run it down the sides of the jar pressing inwards to release the air bubbles. Replace the cabbage leaves and run a little water around the rim again to rinse anything back into the kimchi. Replace muslin, and put away. CHECK IT EVERYDAY.

Fermentation takes about 7 DAYS.

Love the look of this plate! The small details look delicious like the little enoki mushrooms and the deep color of the broth. How did you cook the pork belly?

Next level grilling technique, I don’t have such luxuries but I bet it came out as tasty as it looks.

So about the “Hot Pink Kimchi” I have to admit that it doesn’t follow a traditional Korean method, instead of using napa cabbage we use classic green and red cabbages, the green is usually cannonball sized whereby the red is always smaller by comparison. Our version is not a Beachu Kimchi and it doesn’t use any fish sauce or any seafood flavorings, in fact, the recipe was originally developed for Vegans although I myself am an omnivore by choice. I will post the recipe below/above.

It is delicious and I think the texture of it is half of the appeal. We always make huge batches of it and it never goes to waste. Best of luck with it!

Great point, and yeah, it is crucial, especially for ferments. I just weighed a tablespoon of the salt I used for it, and it’s 16.5 grams; therefore, 7 eighths of a tablespoon would be 14.5 grams and one and a half tablespoons would be 24.75 grams. I never use fine salt here as it doesn’t distribute all that well, so we use medium-ground sea salt. Also bear in mind that the one and a half tablespoons of salt in the first mix gets washed off with the water rinse.

The one I use is based on an amalgamation of Lydia’s and Michael Chiarello’s recipes although Lidia Bastianich’s Sunday Bolognese is all you need. Milk is the key in my opinion, good wine and time.