Korean Style Kimchi

We have had an interestingly wet, cool, hot, cool, warm, wet, hot, cooler, warm, summer. It has my vegetable garden growing produce in abundance. I've had several heads of napa cabbage grow to Alaska size and it's wonderfully delicious in salads or stir fries. I can't find enough ways to use it as other produce is also coming on fast so I wanted to find a way to preserve the flavors of summer for winter enjoyment.
We love spicy everything, although as we age we have toned the sizzling hot down to enjoyably spicy. Having said that there is still a place at the table for a bit of sizzle now and then. Kimchi is a great pro-biotic type of condiment that goes well with rice and any topping. This recipe is pretty spicy, so adjust to your taste. If you are worried, add less chili powder than I suggest, and taste a piece of cabbage. You will know if it's too much or not enough. Let me know if you give it a try. Enjoy!

Prep Time: 15 minutes for preparation. Two sessions of resting to ferment: varying lengths of time. Yield: 1 quart

Ingredients:

• 1 head (about 2 pounds) napa (Chinese) cabbage
• 1/4 cup  sea or canning salt ( pure salt with no additives is best)
• 4-6 scallions, chopped
• 1/2 pound daikon radish or turnips, peeled and cut into thin strips
• 1 carrot, cut into thin strips
• 5-6 garlic cloves, grated
• 1/4 to 1/2 cup Korean red pepper powder (gochugaru) to taste( I used 1/4 cup)
• 1 teaspoon fresh ginger, grated, or 1/4 teaspoon dried
• 1 teaspoon cane sugar ( helps with the curing process)
• 2 tablespoons fish sauce, optional, but it gives it the characteristic umami flavor 
• Cold water, filtered or spring 

Directions:

1. Cut the cabbage lengthwise and remove the core, then chop the remaining cabbage into one-inch strips.
2. Place cabbage into a glass bowl and sprinkle with salt, mixing it together with clean hands.
3. Cover salted cabbage with cold water. Cover with plastic wrap. Let sit at room temperature for 4-24 hours. Note: You may need to place a weight on top of the cabbage to keep it completely submerged under the brine.
4. Drain the brine from the cabbage. Reserve brine.
5. Place remaining ingredients in large bowl and mix together.
6. Add cabbage to bowl and toss with clean hands.
7. Repack cabbage into individual glass jars with lids, packing tightly and adding brine if necessary to cover. Leave about one inch of space.
8. Close lids.
9. Allow to ferment at room temperature for one to seven days, depending on your preference.
10. Refrigerate once kimchi is at desired fermentation level.

Spicy Mixed Veggie Relish

Look at all that veggie goodness! pickling cukes, carrots, celery, onion red and green bells and roasted peppers all soaking up a delicious syrup of sweetness and spices. 

As usual I didn't follow the recipe, mostly due to lack of all the right veggies, but hey, I had surplus of things that needed to be used so it's all good. I doubt that anyone will be picking the relish apart....lol.

I used brown and white sugar and a combo of cider and white vinegar and added a pinch of cloves to bring the flavor level up and wow, it's good! (I'm practicing showing confidence. How am I doing?)

With all that being said, I will share the recipe I found and my changes. Either way, I think this recipe is a winner for hotdogs, burgers pulled pork sandwiches, tuna or potato salad. Anyone else getting hungry?

Spicy Mixed Veggie Relish

Ingredients

For the Relish:

• 8 large cucumbers, peeled, seeded and diced (about 2 quarts diced) (I used pickling cukes and minced celery, about half and half)
• 2 cups of chopped onion
• 3 green bell peppers, chopped ( didn't have all the peppers I needed so I minced some carrots to make up the difference.)
• 3 red bell peppers, chopped
• 1 large can of pimento, drained and chopped, optional ( I didn't have this on hand but had some Anaheim peppers, 6 to be exact, that I roasted, peeled and minced)
• 2 tablespoons of kosher salt
• All told you should have about 3 quarts of finely chopped veggies.

For the Syrup:

• 1 quart of white or cider vinegar (I did half and half)
• 4 cups of granulated sugar (I used 1 1/2 c white sugar and 2 1/2 c dark brown sugar)
• 2 teaspoons of finely minced garlic
• 2 tablespoons of mustard seed
• 2 tablespoons of celery seed
• 1/2 teaspoon of turmeric
• 1/4 teaspoon of red pepper flakes, or to taste, optional (I used 1/2 t. )

Instructions

In a large glass or plastic bowl, mix together the cucumbers, onion and peppers; toss to mix well. Add salt, stir, cover and refrigerate; let stand 6 hours or overnight, stirring occasionally. Drain well, but do not rinse.

In a large pot, mix together the vinegar, sugar, garlic, mustard seed, celery seed, and turmeric. Bring to a boil, stirring regularly until sugar is dissolved. Add in the drained vegetables and red pepper flakes, if using, return to a boil, reduce to medium and simmer for 30 minutes. Use a slotted spoon to transfer relish into sterilized jars and top off with syrup. Seal, refrigerate, or process for canning. Makes about 6 pints.

To Process for Canning: Sterilize jar and lids. Prepare a hot water bath. Pack hot pickles and liquid into hot jars, leaving 1/4-inch headspace.  Remove air bubbles. Add lids and rings and process for 15 minutes in a boiling-water canner.