Because it's just as easy to make more, I often double this recipe so that I'll have plenty of leftovers. The squash halves are easy to reheat in the oven, and on a winter's night they go wonderfully with a hearty soup.
(serves two adults and two children)
¼ c dried porcini mushrooms
1 demibaguette (or half of a standard baguette)
olive oil
kosher salt
2 Tbs crumbled dried herbs (such as thyme, rosemary, or herbes de Provence)
3 acorn squash
freshly ground black pepper
brown sugar
1 medium onion
1 lb sweet sausage
1. Preheat the oven to 500 degrees Fahrenheit.
2. Place the porcinis in a small bowl and cover with 2 cups boiling water.
3. Remove the ends of the demibaguette and cut the remainder (including the crust) into crouton-sized cubes to yield about 4 cups. Toss with a few tablespoons of olive oil, a little salt, and the crumbled dried herbs. Spread on a baking sheet lined with aluminum foil and toast in the oven until crisp, about 6-8 minutes.
4. Halve the acorn squash and use a spoon to scrape out the seeds. Working with one piece at a time, rub with olive oil, season with salt and pepper, and sprinkle with brown sugar (about a tablespoon per squash half). Roast in the oven until just cooked through, about 25-30 minutes.
5. While the squash cooks, remove the porcinis from their soaking liquid (reserving the liquid) and chop coarsely, Chop the onion.
6. In a large skillet over medium heat, brown the sausage, breaking up any clumps. Remove the sausage meat with a slotted spoon and set aside. In the same skillet (adding a little olive oil if the pan seems dry), sauté the onion until golden brown, about 4-5 minutes. Return the sausage to the skillet along with any accumulated juices. Add the toasted baguette cubes, the porcinis, and their soaking liquid. Cook, stirring occasionally, until the bread cubes absorb all of the liquid, about 1-2 minutes. Remove from the heat, cover, and let stand for a few minutes as the flavors combine.
7. Distribute the filling evenly among the squash halves and return to the oven. Continue to roast until both the squash and the filling are pleasantly hot. Use the broiler at the end, if you like, to crisp the top.
TIPS
• My method for chopping the baguette is to slice it lengthwise into strips—bisecting the whole into halfs, the halfs into quarters, and the quarters into eighths. Then I cut the strips crosswise into croutons. This way, each crouton has a puff of bread attached to a bit of crust.
• A nice variation is to add a green leafy vegetable (such as kale) to the stuffing. Chop it and sauté it along with the onion.
• As for leftovers, I reheat them in a 300-degree oven for about 45 minutes. The outside layers of squash become hot much more quickly than the core of the stuffing, so I leave the squash in the turned-off oven for about 10-15 minutes while the temperatures equalize.
Tuesday, January 4, 2011
Stir-fried Tilapia with Black Bean Sauce
Although tilapia has been a supermarket staple for years, I've generally avoided the fish because it tends to be a little bland and rubbery. But in this recipe, those qualities are actually advantages: the taste of the fish never competes with the sauce, and its texture stands up to the relative rough cooking method.
(serves two adults and two children)
3 Tbs black bean sauce with chili (or black bean garlic sauce)
1 Tbs oyster sauce
1 Tbs soy sauce
1 tsp sesame oil
1 tsp rice vinegar
1 lb tilapia filets
1 bunch green onions
1 Tbs peanut oil
1. In a mixing bowl, combine the black bean sauce, oyster sauce, soy sauce, sesame oil, and rice vinegar. Cut each tilapia filet in half lengthwise, then cut each half into 2-inch slices. Add the slices to the marinade and toss gently to coat. Cover with plastic wrap and let stand for at least 20 minutes. Meanwhile, trim and slice the green onions into 1-inch lengths.
2. in a wok (or large nonstick skillet), heat the peanut oil over a high flame until very hot. (The oil should be shimmering.) Add the fish pieces. Distribute them evenly around the pan but do not stir. After 3 minutes, add the green onions and stir gently, turning the fish pieces over. Cook, stirring occasionally but gently, until the thickest parts of the fish are cooked through, about another 3 minutes. Serve over rice with an Asian chili sauce such as Sriracha.
TIP
• If you don't like black bean sauce, don't worry. Almost any Asian cooking sauce will do. The first time I made this recipe, I was out of black bean sauce, so I substituted chili paste with garlic. The result was a very enjoyable take on Kung Pao fish.
(serves two adults and two children)
3 Tbs black bean sauce with chili (or black bean garlic sauce)
1 Tbs oyster sauce
1 Tbs soy sauce
1 tsp sesame oil
1 tsp rice vinegar
1 lb tilapia filets
1 bunch green onions
1 Tbs peanut oil
1. In a mixing bowl, combine the black bean sauce, oyster sauce, soy sauce, sesame oil, and rice vinegar. Cut each tilapia filet in half lengthwise, then cut each half into 2-inch slices. Add the slices to the marinade and toss gently to coat. Cover with plastic wrap and let stand for at least 20 minutes. Meanwhile, trim and slice the green onions into 1-inch lengths.
2. in a wok (or large nonstick skillet), heat the peanut oil over a high flame until very hot. (The oil should be shimmering.) Add the fish pieces. Distribute them evenly around the pan but do not stir. After 3 minutes, add the green onions and stir gently, turning the fish pieces over. Cook, stirring occasionally but gently, until the thickest parts of the fish are cooked through, about another 3 minutes. Serve over rice with an Asian chili sauce such as Sriracha.
TIP
• If you don't like black bean sauce, don't worry. Almost any Asian cooking sauce will do. The first time I made this recipe, I was out of black bean sauce, so I substituted chili paste with garlic. The result was a very enjoyable take on Kung Pao fish.
Black Bean Soup
Because of all the beans, this soup can end up thick, but it dilutes easily with a little chicken stock or water.
1 lb dried black beans
4 oz bacon
3 Tbs canola oil
1 large carrot
1 large onion
4 cloves garlic
4 c chicken broth
1 Tbs sherry
1 Tbs sherry vinegar
1 tsp Tabasco sauce
kosher salt
freshly ground black pepper
1. Pick over the beans to remove any stones. Rinse well. Place in a stock pot and add 6 cups cold water. Bring to a boil over high heat. Cook for two minutes, then remove from the heat, cover, and let sit for 1 hour.Transfer the beans and their cooking liquid to a large bowl..
2. Finely dice the bacon. Wipe the stock pot dry with a paper towel. Add the canola oil and sauté the bacon over medium-low heat until the fat has rendered, about 10 minutes. Meanwhile, finely dice the carrot and onion and mince the garlic. Once the bacon fat has rendered, add the carrot, onion, and garlic and sweat for 15 minutes.
3. Add the chicken stock, reserved beans, and bean water (there should be about 4 cups). Bring to a boil over high heat. Reduce the heat and simmer for 1½–2 hours. Remove from the heat.
4. Once the soup has cooled a little, use an immersion blender or a food processor to puree to your desired consistency. Finish with sherry, sherry vinegar, Tabasco, salt, and pepper to taste. (The amounts listed above are merely suggestions.) Serve with garnishes such as chopped onion, cilantro, sour cream, or chopped hard-boiled egg.
TIPS
• Replacing some of the chicken stock with beer or red wine gives the soup a richer flavor.
• To make a vegetarian version, omit the bacon and instead add a bit of dried chipotle pepper and some shaved dark chocolate to give the soup a deep, smoky tang. (Chipotles are smoked jalapeno peppers.)
1 lb dried black beans
4 oz bacon
3 Tbs canola oil
1 large carrot
1 large onion
4 cloves garlic
4 c chicken broth
1 Tbs sherry
1 Tbs sherry vinegar
1 tsp Tabasco sauce
kosher salt
freshly ground black pepper
1. Pick over the beans to remove any stones. Rinse well. Place in a stock pot and add 6 cups cold water. Bring to a boil over high heat. Cook for two minutes, then remove from the heat, cover, and let sit for 1 hour.Transfer the beans and their cooking liquid to a large bowl..
2. Finely dice the bacon. Wipe the stock pot dry with a paper towel. Add the canola oil and sauté the bacon over medium-low heat until the fat has rendered, about 10 minutes. Meanwhile, finely dice the carrot and onion and mince the garlic. Once the bacon fat has rendered, add the carrot, onion, and garlic and sweat for 15 minutes.
3. Add the chicken stock, reserved beans, and bean water (there should be about 4 cups). Bring to a boil over high heat. Reduce the heat and simmer for 1½–2 hours. Remove from the heat.
4. Once the soup has cooled a little, use an immersion blender or a food processor to puree to your desired consistency. Finish with sherry, sherry vinegar, Tabasco, salt, and pepper to taste. (The amounts listed above are merely suggestions.) Serve with garnishes such as chopped onion, cilantro, sour cream, or chopped hard-boiled egg.
TIPS
• Replacing some of the chicken stock with beer or red wine gives the soup a richer flavor.
• To make a vegetarian version, omit the bacon and instead add a bit of dried chipotle pepper and some shaved dark chocolate to give the soup a deep, smoky tang. (Chipotles are smoked jalapeno peppers.)
Fruitcake
I started making this recipe after buying on a whim a piece of cooking equipment from a company called Nordic Ware. Made out of heavy-duty cast aluminum, it's a baking pan comprised of two 5-cup bundt pans, each of which has a fun decorative design. But even more fun than the pan is what goes in it. Not your mother's fruitcakes, these little gems are tender, flavorful, and make excellent gifts.
4 oz dried apricots
3 oz dried currants
3 oz assorted dried fruit (such as pineapple, apple, or mango)
zest of an orange, grated
¾ c dark rum
5 oz unbleached flour
½ tsp ground allspice
½ tsp ground cinnamon
¼ tsp ground cardamom
¼ tsp freshly grated nutmeg (or slightly less ground nutmeg)
large pinch of ground cloves
10 Tbs unsalted butter
1 c brown sugar
3 eggs, at room temperature
½ tsp vanilla extract
¼ tsp kosher salt
3½ oz crystallized ginger
¼ c dark rum
1. Chop the dried fruit as necessary into small (¼- to ½-inch) pieces. Place in a saucepan with the grated orange zest and rum. Cover and cook over medium heat until the rum has been absorbed, about 2-3 minutes. Remove from the heat and let cool. Refrigerate for at least 24 hours and up to 3 days. Before proceeding, remove from the refrigerator and warm to room temperature.
2. Preheat the oven to 325 degrees Fahrenheit. Using vegetable shortening or a canola-oil spray, grease two 5-cup bundt pans and flour them, knocking out any excess.
3. In a mixing bowl, whisk together the flour, allspice, cinnamon, cardamom, nutmeg, and cloves.
4. Using a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium-high speed until the butter is fluffy and no lumps of sugar remain, pausing to scrape down the bowl as necessary, about 2-3 minutes. Add the eggs, one and a time, scraping down the bowl and beating for 30-60 seconds following each addition. Beat in the vanilla extract and salt.
5. Add 2 tablespoons of the flour mixture and beat to incorporate. Reserving 2 additional tablespoons, add the remaining flour and beat on low speed long enough to moisten the flour (so that it doesn't fly up in your face). Returning the mixer to medium-high speed, beat for 1 minute.
6. Chop the crystallized ginger into small pieces. Combine with the macerated fruit. Remove the paddle attachment and place the fruit on top of the batter. Sprinkle with the reserved flour. Using a spatula, fold the fruit into the batter so that the fruit is evenly distributed. Scrape the batter into the prepared pans, pressing down as you go to eliminate air pockets.
7. Bake for 15 minutes. Reduce the oven temperature to 300 degrees Fahrenheit and continue baking until a knife inserted into the center of each cake comes out clean (or with just a few moist crumbs), about another 1½ hours.
8. Remove the pan from the oven and cool on a rack for at least 30 minutes. Invert the pan and tap gently to remove the cakes. Place each cake on a large piece of plastic wrap and baste with 2 tablespoons dark rum. Cover tightly with the plastic wrap and cover the plastic wrap tightly with aluminum foil. Store at room temperature for at least 2 days before serving with freshly whipped cream.
TIPS
• For obvious reasons, freshly grated nutmeg produces a much better result than the ground variety your grandmother used to keep in that small tin on her spice shelf. (You're not still trying to use that tin up, are you?) Instead, buy your nutmeg whole and grate it as you need it. Microplame rasps make quick work of the task,
• Adding a little flour to the batter before adding the bulk of the flour helps to emulsify and aerate the batter.
• If you plan to store the cakes for longer than a week, you need to continue basting them. Do so once a week, using an additional 1-2 tablespoons of rum and changing the wrappings each time.
4 oz dried apricots
3 oz dried currants
3 oz assorted dried fruit (such as pineapple, apple, or mango)
zest of an orange, grated
¾ c dark rum
5 oz unbleached flour
½ tsp ground allspice
½ tsp ground cinnamon
¼ tsp ground cardamom
¼ tsp freshly grated nutmeg (or slightly less ground nutmeg)
large pinch of ground cloves
10 Tbs unsalted butter
1 c brown sugar
3 eggs, at room temperature
½ tsp vanilla extract
¼ tsp kosher salt
3½ oz crystallized ginger
¼ c dark rum
1. Chop the dried fruit as necessary into small (¼- to ½-inch) pieces. Place in a saucepan with the grated orange zest and rum. Cover and cook over medium heat until the rum has been absorbed, about 2-3 minutes. Remove from the heat and let cool. Refrigerate for at least 24 hours and up to 3 days. Before proceeding, remove from the refrigerator and warm to room temperature.
2. Preheat the oven to 325 degrees Fahrenheit. Using vegetable shortening or a canola-oil spray, grease two 5-cup bundt pans and flour them, knocking out any excess.
3. In a mixing bowl, whisk together the flour, allspice, cinnamon, cardamom, nutmeg, and cloves.
4. Using a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium-high speed until the butter is fluffy and no lumps of sugar remain, pausing to scrape down the bowl as necessary, about 2-3 minutes. Add the eggs, one and a time, scraping down the bowl and beating for 30-60 seconds following each addition. Beat in the vanilla extract and salt.
5. Add 2 tablespoons of the flour mixture and beat to incorporate. Reserving 2 additional tablespoons, add the remaining flour and beat on low speed long enough to moisten the flour (so that it doesn't fly up in your face). Returning the mixer to medium-high speed, beat for 1 minute.
6. Chop the crystallized ginger into small pieces. Combine with the macerated fruit. Remove the paddle attachment and place the fruit on top of the batter. Sprinkle with the reserved flour. Using a spatula, fold the fruit into the batter so that the fruit is evenly distributed. Scrape the batter into the prepared pans, pressing down as you go to eliminate air pockets.
7. Bake for 15 minutes. Reduce the oven temperature to 300 degrees Fahrenheit and continue baking until a knife inserted into the center of each cake comes out clean (or with just a few moist crumbs), about another 1½ hours.
8. Remove the pan from the oven and cool on a rack for at least 30 minutes. Invert the pan and tap gently to remove the cakes. Place each cake on a large piece of plastic wrap and baste with 2 tablespoons dark rum. Cover tightly with the plastic wrap and cover the plastic wrap tightly with aluminum foil. Store at room temperature for at least 2 days before serving with freshly whipped cream.
TIPS
• For obvious reasons, freshly grated nutmeg produces a much better result than the ground variety your grandmother used to keep in that small tin on her spice shelf. (You're not still trying to use that tin up, are you?) Instead, buy your nutmeg whole and grate it as you need it. Microplame rasps make quick work of the task,
• Adding a little flour to the batter before adding the bulk of the flour helps to emulsify and aerate the batter.
• If you plan to store the cakes for longer than a week, you need to continue basting them. Do so once a week, using an additional 1-2 tablespoons of rum and changing the wrappings each time.
Tuesday, December 21, 2010
Emergency Chicken Rub
One night, when I had neglected to plan ahead for dinner, I bought several bone-in chickn breasts and threw together this rub. It was a big hit, so I saved the recipe. The name comes from my daughter, Abigail, who believes that no plans for dinner constitutes an emergency.
½ cup brown sugar
¼ cup seasoned salt
2 Tbs paprika
2 Tbs freshly ground black pepper
1 Tbs garlic powder
1 Tbs dry mustard
2 tsp cayenne pepper
1. Combine all of the rub ingredients. Store in a sealed glass jar.
TIP
• Remove the skin from the breast before applying the rub.
½ cup brown sugar
¼ cup seasoned salt
2 Tbs paprika
2 Tbs freshly ground black pepper
1 Tbs garlic powder
1 Tbs dry mustard
2 tsp cayenne pepper
1. Combine all of the rub ingredients. Store in a sealed glass jar.
TIP
• Remove the skin from the breast before applying the rub.
Friday, December 10, 2010
Grandma's Rugelach
I grew up on these Hanukkah cookies and, fortunately, inherited the recipe from my grandmother.
2 c flour
½ c confectioners' sugar
½ tsp fresh lemon juice
½ tsp vanilla extract
2 4-oz sticks unsalted butter, softened
1 8-oz pkg cream cheese (preferably Philadelphia)
granulated sugar
ground cinnamon
1 c small walnut pieces
1 c currants (or raisins)
1 egg, beaten
1. Into the bowl of a food processor fitted with a metal blade, measure the flour, confectioner's sugar, lemon juice, and vanilla extract. Cut each stick of butter into eight pieces and add to the food processor. Cut the block of cream cheese into eight pieces and add to the food processor. Pulse until the dough is well blended and collects in a ball.
2. Remove the dough from the food processor and shape into a ball. (If the dough seems overly sticky, knead in a little more flour.) Seal the dough in plastic wrap and refrigerate for at least an hour.
3. Preheat the oven to 350 degrees Fahrenheit.
4. Cut the dough into quarters. Working with one quarter at a time, roll the dough into an 8-inch-by-10-inch rectangle. Sprinkle 1 teaspoon granulated sugar and a few shakes of ground cinnamon over the rectangle. Rub in with the palm of your hand.
5. Spread one-quarter of the walnuts and one-quarter of the currants evenly over the dough, leaving a margin of about one inch on each of the short sides and about three inches on the top. (In other words, the area covered should be about eight inches across by five inches high.) Press the nuts and currants into the dough so that they don't slide around. Beginning at the bottom, roll the dough to create a tight cylinder (as though the dough were a cigar wrapper). Seal by pinching at the seam and at the two ends. Place the log seam-side up on a platter and refrigerate while repeating this procedure with the remaining dough quarters.
6. Brush the top of each log with the beaten egg and sprinkle with additional granulated sugar. Refrigerate for about 15 minutes, then slice each log into 8–10 inch-thick rounds.
7. Place the cookies on baking sheets lined with silicon mats (or parchment paper). Bake until golden brown, about 25–30 minutes.
TIPS
• It's important that the sides of the dough rectangle be roughly parallel. You can achieve this easily by folding any unevenness back into the rectangle.
• Because currants (and raisins) tend to stick together, I microwave them first for 20-30 seconds. This loosens and also plumps them.
2 c flour
½ c confectioners' sugar
½ tsp fresh lemon juice
½ tsp vanilla extract
2 4-oz sticks unsalted butter, softened
1 8-oz pkg cream cheese (preferably Philadelphia)
granulated sugar
ground cinnamon
1 c small walnut pieces
1 c currants (or raisins)
1 egg, beaten
1. Into the bowl of a food processor fitted with a metal blade, measure the flour, confectioner's sugar, lemon juice, and vanilla extract. Cut each stick of butter into eight pieces and add to the food processor. Cut the block of cream cheese into eight pieces and add to the food processor. Pulse until the dough is well blended and collects in a ball.
2. Remove the dough from the food processor and shape into a ball. (If the dough seems overly sticky, knead in a little more flour.) Seal the dough in plastic wrap and refrigerate for at least an hour.
3. Preheat the oven to 350 degrees Fahrenheit.
4. Cut the dough into quarters. Working with one quarter at a time, roll the dough into an 8-inch-by-10-inch rectangle. Sprinkle 1 teaspoon granulated sugar and a few shakes of ground cinnamon over the rectangle. Rub in with the palm of your hand.
5. Spread one-quarter of the walnuts and one-quarter of the currants evenly over the dough, leaving a margin of about one inch on each of the short sides and about three inches on the top. (In other words, the area covered should be about eight inches across by five inches high.) Press the nuts and currants into the dough so that they don't slide around. Beginning at the bottom, roll the dough to create a tight cylinder (as though the dough were a cigar wrapper). Seal by pinching at the seam and at the two ends. Place the log seam-side up on a platter and refrigerate while repeating this procedure with the remaining dough quarters.
6. Brush the top of each log with the beaten egg and sprinkle with additional granulated sugar. Refrigerate for about 15 minutes, then slice each log into 8–10 inch-thick rounds.
7. Place the cookies on baking sheets lined with silicon mats (or parchment paper). Bake until golden brown, about 25–30 minutes.
TIPS
• It's important that the sides of the dough rectangle be roughly parallel. You can achieve this easily by folding any unevenness back into the rectangle.
• Because currants (and raisins) tend to stick together, I microwave them first for 20-30 seconds. This loosens and also plumps them.
Thursday, December 9, 2010
Kimchi
Koreans eat kimchi several times every day because it's such a great digestive. American cuisine is a bit too diversified for that—I wouldn't serve kimchi with spaghetti carbonara, for instance—but I do eat it often as a snack before dinner.
1 large head napa cabbage (about 4 lb)
1 c kosher salt
10 c cold water
1 large daikon (Japanese white radish)
1 lb carrots
1 bunch green onions
½ lb fresh ginger, peeled and coarsely chopped
1 large head garlic, peeled and trimmed
1 large apple or pear, peeled and cored
1 large white onion, peeled, trimmed, and quartered
½ c fish sauce (nam pla)
½ c sugar
½–1 c hot red pepper powder
1. Remove any damaged outer leaves from the cabbage and trim the root end. Cut the head lengthwise into quarters. Cut each quarter across its width to create slices about three inches long and a quarter of an inch thick.
2. In a large stockpot or crock, combine the salt and water to make a 10 percent brine. Add the sliced cabbage and soak for 2-3 hours. (The brine should cover the cabbage. If not, make and add more 10 percent brine.)
3. While the cabbage is soaking, peel and trim the daikon and carrots and chop into bite-sized pieces. Trim the green onions and chop into pieces about one inch long. Add the sauce ingredients to the bowl of a food processor and puree. In a large mixing bowl, combine the chopped daikon, carrots, and green onions with the sauce and toss to coat.
4. When the cabbage has soaked sufficiently, rinse it three times with cold water and drain well. Add to the sauced ingredients and mix well. Cover with plastic wrap and let stand overnight. The next day, transfer to storage containers and refrigerate.
TIPS
• Although Asian market typically sell the freshest (and cheapest) kimchi ingredients, you can probably find what you need in your local supermarket—except for the hot red pepper powder that gives kimchi its distinctive zip. Fortunately, the powder keeps forever, so a single trip to an Asian market can keep you in kimchi for a year or more.
• The way the cabbage is sliced has no effect on the kimchi's taste. I find it expedient to use the method described above, but feel free to make the pieces larger or smaller to suit your taste. Similarly, cut the daikon and carrots as you wish. I tend to slice the daikon and julienne the carrots.
• Even after three rinsings, the brined cabbage will still have a slightly salty taste—but only slightly salty.
• I store my kimchi in large Ball jars. Make sure to leave a little headroom so that the juice doesn't overflow onto your refrigerator shelf.
• Kimchi belongs to the same food family (fermented vegetables) as sauerkraut. Thus, if you prefer, you can store your kimchi at room temperature in the same way you would store sauerkraut—that is, with the vegetables completely submerged in the briny juice. This anaerobic ("without air") environment prevents harmful bacteria from growing.
• Although kimchi tastes good (at least to me) on the day that it's made, I recommend waiting about a week for the flavors time to develop.
1 large head napa cabbage (about 4 lb)
1 c kosher salt
10 c cold water
1 large daikon (Japanese white radish)
1 lb carrots
1 bunch green onions
½ lb fresh ginger, peeled and coarsely chopped
1 large head garlic, peeled and trimmed
1 large apple or pear, peeled and cored
1 large white onion, peeled, trimmed, and quartered
½ c fish sauce (nam pla)
½ c sugar
½–1 c hot red pepper powder
1. Remove any damaged outer leaves from the cabbage and trim the root end. Cut the head lengthwise into quarters. Cut each quarter across its width to create slices about three inches long and a quarter of an inch thick.
2. In a large stockpot or crock, combine the salt and water to make a 10 percent brine. Add the sliced cabbage and soak for 2-3 hours. (The brine should cover the cabbage. If not, make and add more 10 percent brine.)
3. While the cabbage is soaking, peel and trim the daikon and carrots and chop into bite-sized pieces. Trim the green onions and chop into pieces about one inch long. Add the sauce ingredients to the bowl of a food processor and puree. In a large mixing bowl, combine the chopped daikon, carrots, and green onions with the sauce and toss to coat.
4. When the cabbage has soaked sufficiently, rinse it three times with cold water and drain well. Add to the sauced ingredients and mix well. Cover with plastic wrap and let stand overnight. The next day, transfer to storage containers and refrigerate.
TIPS
• Although Asian market typically sell the freshest (and cheapest) kimchi ingredients, you can probably find what you need in your local supermarket—except for the hot red pepper powder that gives kimchi its distinctive zip. Fortunately, the powder keeps forever, so a single trip to an Asian market can keep you in kimchi for a year or more.
• The way the cabbage is sliced has no effect on the kimchi's taste. I find it expedient to use the method described above, but feel free to make the pieces larger or smaller to suit your taste. Similarly, cut the daikon and carrots as you wish. I tend to slice the daikon and julienne the carrots.
• Even after three rinsings, the brined cabbage will still have a slightly salty taste—but only slightly salty.
• I store my kimchi in large Ball jars. Make sure to leave a little headroom so that the juice doesn't overflow onto your refrigerator shelf.
• Kimchi belongs to the same food family (fermented vegetables) as sauerkraut. Thus, if you prefer, you can store your kimchi at room temperature in the same way you would store sauerkraut—that is, with the vegetables completely submerged in the briny juice. This anaerobic ("without air") environment prevents harmful bacteria from growing.
• Although kimchi tastes good (at least to me) on the day that it's made, I recommend waiting about a week for the flavors time to develop.
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