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.
Tag Archives: fermenting
kimchi bacon fried rice and eggs
So this is far from Irish… but I’m not so on top of the calendar:)
Spring is so near I can practically touch it. The sun and cold do their dance like a strip tease that excites and taunts. You don’t know what’s coming next. I picked delicate new spinach and arugula leaves from plants in the greenhouse creating a bed for my baked salmon lunch today. This first minimal picking sparked a little excitement for the coming growing season. What I realize too, is I don’t mind the winter break and it almost takes a strong nudge to get me in the growing mood. Fresh garden food does not arrive without somebody’s hard work. My first little seeds, planted last weekend will become the seedlings for the first of spring planting. Brassica’s, lettuces, peas… the tomatoes and peppers will grow longer in the glass house.
What we relied on this winter besides store bought veggies was our fermented foods.