andrew deery notes from the kitchen

Andrew Deery, Culinary Director at Manor of Hope

IT’S ALIVE! Early summer is in full bloom, and warm, sunny days coupled with good rainfall make our gardens grow!

kimchi canned

What do we do when the beds give up five pounds of bok choy without the bat of an eyelash?  kimchi is our answer!

Kimchi is the heart and soul of Korean cooking… basically a traditionally spicy, fermented cabbage, kind of like the idea of sauerkraut, but with Korean flavors of garlic, ginger, and chilies. White Kimchi (Baek Kimchi)… is not-spicy kimchi, it’s flavored with fruity salty kimchi brine. It’s mild, refreshing, and gentle on your stomach. It is a very flavorful and, surprisingly, versatile preparation, and is a great means of preserving garden vegetables for later use.

But the best thing about Kimchi?

IT’S ALIVE! Full of living, healthy good bacteria, or probiotics, that boost immunity, energize the body, and aid digestion, it is believed to fight cancer,  lower cholesterol and regulate blood sugars.  What’s not to love about kimchi?!

We encourage healthy eating… and give thanks to the Manor of Hope which provides us with the space to grow and strengthen our minds and bodies with nourishing food and the love and support of our fellow brothers.

White Kimchi (Baek Kimchi):
½ Asian pear
1 2-inch piece ginger
4 garlic cloves
2 tablespoons kosher salt
2 pounds bok choy or napa cabbage
½ daikon, peeled and thinly sliced
4 scallions, thinly sliced

kimchi

Peel and chop pear, ginger, and garlic. Place in a food processor, add salt, and process to a fine paste. Transfer to a large bowl and add bok choy (or cabbage), daikon, and scallions. Massage mixture with your hands until very well combined and cabbage starts releasing its liquid. Continue massaging until there is enough liquid to completely submerge cabbage (press it down into the bowl to check).

Transfer cabbage and liquid to a large crock or jar. Place a plate on top of cabbage and weight with a jar filled with pie weights or water so cabbage stays submerged. Seal crock or cover with cheesecloth and secure with a rubber band. Let sit at room temperature 5–7 days to ferment.

The longer it sits, the more pronounced the flavor will be.

Chill and enjoy.  It can be safely stored in the refrigerator for 3-6 months, where it will slowly continue to ferment.