Skip to main content

Syrena's Seduction Kimchi for #TripleSBites

By
You will see this Syrena's Seduction Kimchi as part of an upcoming dish. But we will be enjoying it in many different ways.

When I received the Syrena's Seduction hot sauce from Pirate Jonny's* - for participating in the upcoming online blogging event #TripleSBites - I knew that I wanted to make some kind of kimchi. We just love homemade kimchi.


Ingredients
  • 1/4 C salt (I used a red salt from Hawaii)
  • enough warm water to submerge all the cabbage
  • 1 large head of savoy cabbage, cored and leafed
  • 4 cloves of garlic, crushed
  • 1/3 C hot sauce (I used Syrena's Seduction by Pirate Jonny's*)
  • 1/2 C apple cider vinegar
  • 3 T ginger syrup

Procedure
In a large mixing bowl place salt and cabbage pieces. Add in enough warm water to dissolve the salt. Submerge the cabbage into the salt water and weigh it down with a plate, so it stays submerged. Let cabbage soak and soften in the brine for 2 hours.


Once the cabbage has finished soaking, drain, rinse it and squeeze it gently to remove excess liquid. Tear the cabbage into 2" pieces. Place everything in a large mixing bowl.


Use your hands (or tongs instead if you have any open cuts as the vinegar can sting) to thoroughly incorporate the hot sauce mixture with the cabbage.

Pack the kimchi into a clean jar - or a few jars. Screw the lid on tightly and keep in a cool, dry place, out of direct sunlight (my pantry worked well for this) for 3-4 days. After 3 days, open the jar and look for tiny bubbles. If it’s begun to bubble, it’s ready to serve or to be refrigerated. If it hasn’t yet begun to bubble, leave it for another day. The kimchi will continue to ferment in your refrigerator and should be consumed within a month.


Thanks, Pirate Jonny's* - just one of our #TripleSBites sponsors - for ingredients used in this recipe.


*Full Disclosure: I received a bottle of Syrena's Seduction from Pirate Jonny's for participating in #TripleSBites. Feel free to use whatever hot sauce you have on-hand. I received no additional compensation for this post; all comments are 100% accurate and 100% my own.
Labels:

Comments

  1. Terri TonerJanuary 25, 2015 at 2:49 AM

    Wow! My mouth is watering! Looks Delicious! Terri

    ReplyDelete
  2. Terri again...January 25, 2015 at 2:53 AM

    Thanks Camilla for this Awesome Recipe! I love cabbage & the Syrena's, so it will happen in our house! Thank you!

    ReplyDelete
    Replies
    1. Camilla M. MannJanuary 25, 2015 at 8:29 AM

      Thank YOU for the awesome sauce. I can't wait to share what I am going to make with this kimchi...I mean besides eating it straight out of the jar!

      Delete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more