For Christmas, Nova bought me this very unhealthy cook book called Street Food Diaries by Matt Basile. You can tell it’s not going to be good for you based on the chapter on bacon. I love it. I’ve made two recipes so far: kimchi and the lamb ramen. I have read good things about the pad thai fries which may be on the menu tonight at the 50 Projects house. For this recipe we’re going to need to make some kimchi.
- 1/2 cup kosher salt
- 1 napa cabbage
- 2 full apples skin on
- 2 pears skin on
- 6 cloves of garlic
- 4 oz fresh ginger
- 1 bunch green onions
- 2 lemons
- 2 cans chipotle peppers in adobo sauce
- 2 cups rice wine vinegar
- 1 cup sriracha sauce
- 1/2 + 2 tablespoons sesame oil
- 1 tablespoon fish sauce
- 1 bunch cilantro stems removed
- 1 table spoon cayenne pepper
First thing, you’ll realize is that there is a lot of ingredients, but only when you’re at the grocery store trying to check them off and realize that you never really walk around checking things off like that while grocery shopping, so substitute away (I did). I subbed about half the sriracha and the chipotle peppers out for chili paste. I couldn’t find the peppers and I thought I had more sriracha.
Boil a pot of water on high, add salt, and turn off the heat. Let cool for about 10 minutes. Cut the cabbage into 1 inch squares. Soak the cabbage in the cooked water for 30 minutes to 1 hour, then drain for at least 1 hour to get as much of the salt water out of the cabbage.
While cabbage is draining, make your kimchi marinade. The nice part about this recipe is that everything else (aside from the cabbage) goes into a food processor or blender and turned into a pasty goo. Mark advises taking the apples, pears, garlic, ginger, green onion and lemon (with the peel) in one blendy batch, and all the other ingredients in a second, then mixing the pastes together. That’s what I did in the blender, but on the second go around, I’ll worry less about what I put in with what, and just know that everything will be mixed together.
Add more sesame oil and salt to taste then mix the paste with the cabbage in a large bowl. Mix well and let it rest for at least 24 hrs. I jarred the kimchi in three large mason jars at this point and put them in the cold cellar. It looks like a lot of kmichi, maybe it was, but I managed to knock off all three jars in a couple months. Next time I may double the recipe.
Kimchi Turkey Burger
- your favorite pre-fab turkcy burger patties
- calabrese bun
- last jar of January’s kimchi
Fire up the Traeger and get cooking. Use a meat thermometer with the Traeger as you don’t want to overcook your turkey burgers. When ready, cut your calabrese bun, slap on the patty and top with some kimchi. It’s a pretty simple sandwich, but one that lets you savour both the turkey and the kimchi without a lot of noise.
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