White Kimchi with Pear & Fennel

Inspired by the fermenting demo at 610 Magnolia with Chef Edward Lee, I made this white kimchi with pear and fennel within days of returning home from the IACP conference in Louisville. It’s loosly based on the recipe from Smoke and Pickles by Edward Lee.

White Kimchi w/Pear and Fennel

  • Time: 1hr + 2-6hrs soaking
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*Note: Allow 2-24 hrs to soak cabbage in salted water at room temperature

Ingredients

  • 1 large savoy cabbage 3-4lbs cut into 1-2 inch pieces
  • 1 cup sea salt
  • 4-6 qts water for soaking cabbage
  • 1 bulb fennel, tops trimmed(save for something else), chopped
  • 1 medium white onion, chopped
  • 1 pear, cored, peeled and chopped
  • 1 yellow bell pepper, cored, seeded and chopped
  • 8 ounces of daikon radish,peeled and chopped
  • 6 green onions cut in ½ inch pieces
  • 1 medium jalapeño pepper, seeded and diced
  • ½ bunch cilantro, stems trimmed and discarded, chopped
  • 6 garlic cloves, minced
  • 2oz ginger, peeled and minced
  • ¼ cup sea salt
  • 2 TB fish sauce
  • 2 TB honey
  • ½ cup of whey if available

Directions

  • Cut the cabbage into quarters, cut out the core and discard. Coarsely chop cabbage into 1-2 inch pieces and place in a large bowl.
  • Toss in 1 cup of salt and massage into cabbage.
  • Cover the cabbage with water and place a weight (like a plate) on top to submerge cabbage. Let sit at room temperature for 2-6 hours (I’ll let it sit overnight even).
  • Drain cabbage and rinse. You will see it has begun to soften.
  • Chop the fennel, onion, pear, bell pepper, daikon, green onions and jalapeño pepper.
  • Mince the garlic and ginger and mix together with the ¼ cup of salt, honey, fish sauce and whey if available.
  • Mix cabbage and all remaining ingredients thoroughly and stuff into ½ gallon mason jar. Have an extra quart jar available for back up!
  • Take your fist and mash down the kimchi to bring up the liquid.
  • Place swatch of cheesecloth on the jar and place a lid on it.
  • After two days, gently open jar, “burp” it and make sure contents are under the liquid.
  • Leave at room temperature for 3-7 days and then refrigerate.
  • NOTE: I will let mine ferment on the counter for up to 2-3 weeks if it’s in a cooler pantry. This comes down to factors of room temperature and personal taste preferences. It will continue to ferment in the fridge- just not as quickly.

I packed all this into a half gallon canning jar along with another quart jar. It’s always a little give and take depending on the size of the cabbage.

I tried something Chef Lee did, putting a swatch of cheesecloth just under the lid. It keeps the contents off the underside of the lid.

After only 3 days it was burping and bubbling and the solids were completely immersed in the liquid. Using the whey does help expedite this process. You can either find someone who is making cheese, strain some from yogurt…Or just skip it. I’ve made pounds and pounds without whey and they turned out great. I also prefer not use the rice flour slurry that Chef Lee uses in his recipes.

Chef Lee and Darra Goldstein, editor of Cured Magazine, hosted this pre conference event. If Darra has a fan club, I want in. She is a walking food fact and history encyclopedia.

He prepared Chow Chow, a fermented green tomato relish I’ll surely make in August.

A white kimchi like the one I’ve made today, pickled beets and pickled watermelon with peppercorns, fennel fronds, celery, dill allspice, clove and garlic.

These deviled eggs served at Chef Lee’s demo are garnished with pickled watermelon.

I’ll be making the white kimchi again for sure as well in the summer with produce from our own gardens (and may sell it under a new business name- #StarRouteOrcas). But I could not wait until summer to try putting together this recipe. For lack of napa cabbage I went for a nice big head of savoy.

So this conference really rocked my boat. I’ve hovered over it for years waiting for the right time to land.  And 2017 was it. Ollie came with and had the opportunity to teach for a day at the University of Louisville to boot. Score: Double tax deduction. There were informative breakout sessions on writing and cookbook publishing, the workings of SEO, finding your niche, keynote address on the culture of Southern Foods and plenty of networking and good food. My elevator pitch was pretty, how shall I say, weak. But I actually have a fair amount of confidence behind my year of exploration. My midlife awakening. I was quite chuffed around 4am the night before the conference thinking about midlife crisis and how that’s not what I am experiencing. I couldn’t wait to wake up and coin the midlifeawakening hashtag. Yeah… if I had thought about it three years ago maybe. Well, I wasn’t shy to # my thoughts to an already existing stream of midlife consciousness. It’s true. I’ve never been happier than I am right this moment. I had a lucrative couple years doing a job from which I gained friendships and knowledge to carry through life but a job I don’t want to carry into the next decade. My fingernails yearn to be packed with dirt and dough.

So I’m workshopping and conferencing to my hearts content this year. This winter/early spring at least till our four does have their babies (kids) and start making buckets of milk! And then I’ll be making loads of cheese!

Happy fermenting!

xx

wendy

Cuban Ceviche

You know the feeling when you haven’t talked to an old friend or relative for ages? Maybe even one you are pretty close to and that you really like and care about? And you keep waiting for that perfect afternoon when you are carefree and ready to cozy up in your favorite chair or kick back on the couch and just dive into a conversation for hours with your 100% undivided attention? But then days go by and months and you have fleeting glimpses of perfect moments that slip through your fingers.  And you’re like hell- just pick up the damn phone and call- RIGHT NOW.

Cuban Ceviche@ wendyellenthomas.com

And really whether it’s been months or over a year- you can just start right where you left off with this person- some smiles, some laughs, maybe a little sorrow- but you are just fully present. Can you see my point here?  I don’t have to spell it out in anymore detail right? I’m picking up the damn phone and don’t have anything glorious to share here or really even the time to share it if it were. But we just got back from Florida and we had some killer ceviche in Miami and I was like BAM- get some pics of this stuff and let people know you haven’t let go of this blog thing!

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got GOATS!

Hi campers! How was your spring? We are busy little monkeys around here. I took an unspoken blogging “break”… lots of real time action for us has meant putting my photos and writing on the back burner.

We had a couple of kids last month! Basically from November 20th when our Nubian doe, Shirley had her “encounter” with Jimmy Mac until about 2 weeks before Shirley gave birth- I wasn’t 100% sure the deed was done. After all, the moment consisted of little foreplay and lasted about as long as the time it took Ollie to unscrew his coffee cup to check how hot it was. We had anticipated a little kickback time and literally it was done as he screwed the cap back on. But then Rocky and Jane happened April 22nd…

goats 5-15-2

goats 5-15-4

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NYC Feb 2015 Walk about and more…

The larger part of our week was spent roaming NYC and hanging with my awesome son who is living a totally grown up life. I’m so proud and I still can’t believe he’s been on this earth almost 27 years… WHHHAAAT?!#$%%

We often meandered from the apartment in Tribeca through Soho… Look water leaks in the big apple

IMG_6219

and north on Broadway stopping at Dean and Deluca’s – here’s a pic of one of our vendors- Big Picture Farm- great folks with lots of goats in Vermont-  These caramels are back on the shelves now at Chez Chloe in seasonal boxes and cello bags- chai, mocha latte, raspberry rhubarb… yum

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Happy New Year

Finally. Your new year probably started a couple weeks ago. But our first week felt like a hiatus between the lines of time. Now we are looking ahead at travel plans to NYC for the Gift fair. Excited to get back on track with yoga and exercise… you know that momentum of righteous resolution. After days of barely having any appetite my buds re-calibrated post holiday to not needing so much sweet and I already dropped my holiday mid waist luggage.

We nursed a gnarly flu with the following arsenal… This is how we do it.

herb pharm herb blend Herb pharm echinacea goldenseal blend. I’ll take this 2-3x day

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Raw Energy bars

Hello again…

Summer is winding up and we are flush with garden vegetables and fruits yet, I still love to make these raw nut and seed bars. They are a nice fit after yoga or to help fill in the hunger gaps creeping into my afternoons. I’m one of those people that rarely awaits the pang of hunger. Now and again I like to feel it… but rarely.

Print: {organic raw nut and seed bar}
raw bars - wendyellenthomas.comI use a base of almonds, cashews and dates and sometimes hazelnuts get thrown in depending what’s on hand. I find the cashews help a little more with binding and it’s important for it not to be too dry or they really crumble apart.  I’ve tried my new vitamix (which I LOVE) but really this recipe is working better in the cuisinart.

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new faces on the farm

We’ve been so enjoying the summer. I’m especially loving the feeling of warmth into evening. That’s maybe the only thing I miss about my home state of Florida, the sleeveless shirts worn into the evening. Although, rare is the day I wear a sleeveless shirt and I can definitely live without the sweltering heat of a day in central Florida. We did have a fantastic visit last month to my sister’s in South Florida- nice family and beach time. I also tripped down memory lane and toured Chloe around my high school. The instant we discovered my graduation stone, we looked at it, then at each other and tears welled up. A sort of cosmic connection that ventured outside of real time. She felt, for that moment, standing in front of my high school, connected to who I was at 18. A glimpse of recognition that I too have been there. It was bittersweet. My best friends Melissa and Kelly- and who we liked/”loved” at that time. Little did I know at the time that my good fortune would bring me an amazing son only a couple years later. Thanks “J”.

WPHS stoneAnd now our new farm friends:)

We have real live livestock. We put up a big fence. Built a goat shed and got ourselves three goats and two sheep. We love them! They are so sweet, funny and curious. We are all getting into a new routine and getting to know each other. The plan is to breed both goats and sheep in the fall and start milking in the spring. And here they are…

Meet blue eyed Dinah. She is a cross of La Mancha and Nigerian Dwarf. A total sweetie who craves attention. April 8th of this year, my birthday, I happened to be in the store filling in for someone. My mood lifted when I met Sherwin from Mountain Lodge Farm. Within minutes I learned she was a goat lady. I quickly stalked her farm and found there was an upcoming open house in May. Ollie was happy to go. I left out the part of the story of her four starter goats turning into over a hundred, supplying the milk for a full on dairy operation.  Point here is, Dinah is one of her babies. It was fate.

wendyellenthomas.com

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Detmold Germany 2013

Here’s a few shots, mixed iPhone/Nikon D80 photos of my trip to Germany last fall. I went to see O. You are going to meet O now. I’m getting personal. Enough with the initials and such. I’m even going to show you what we look like. Yeah, that gravatar of me is about four years old.

I arrived in Frankfurt and whilst getting my bearings after a ten hour flight, I picked up my bag and raced downstairs to the trains. Searching the depths of my mind for my German vocabulary, I panicked, and jumped on an earlier train than planned. So no pics in Frankfurt. Here is the train station in Köln (Cologne).
Detmold Germany 2013I love the kind of place where while you are waiting for your next train you are staring at an amazing CathedralDetmold Germany 2013-3

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Celebrating spring and mid life!

I want to share a little of my lovely 45th birthday and a little of our goings on…

I’ve always loved that I decided to push on through to this scene on April the Eighth. My life runs on even numbers with a real focus on the number eight. It’s a little bizarre at times… like I could sign up for some reality show about number freaks . Do they have that yet?

Here’s my new birthday boots…

Celebrating bday and more-10

 

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New York City: Day one on foot

Here’s a little visual recap of my first day in NYC. Instead of dropping my son at school with a kiss and a wave goodbye, it was at work. I watched him swipe his card to disappear behind the ’employee only’ door with a proud smile on my face.  On my own till lunch at 1.45, I began to traipse south from Madison Square Park…

Not having had breakfast, I started at the Union Square Farmer’s Market

NYC March 2013 Day 1 copy

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