The hot stuff

Barlow Farms Kimchi

This is a great way to use cabbage for something other than cole slaw, Kimchi is FANTASTIC! It’s a spicy Korean condiment that is often fermented or aged  for months. We had fun with this recipe and shortened it's fermenting time to one week, only because we couldn't wait to try it! It’s traditionally served with steamed white rice.(it is good alone also). For this recipe, we did not use the cabbage we grew here on the farm, we had to buy Napa Cabbage from the co-op! After trying this recipe, we will be growing it come fall.

Ingredients

• 1/2 cup kosher salt, divided
• 2 3/4 pounds napa (Chinese) cabbage, quartered lengthwise (about two)
• 2 cups thinly sliced green onions (about 2 bunches) 
• 2 cups finely grated peeled daikon radish (about 1 medium) 
• 1 1/2 cups water
• 1/2 cup rice vinegar
• 2 tablespoons sugar
• 2 tablespoons minced fresh garlic
• 1 1/2 tablespoons grated peeled fresh ginger
• 3 tablespoons sambal oelek (ground fresh chile paste)

Preparation

1.  Reserve 1/2 teaspoon salt; set aside. Place cabbage in a large bowl; sprinkle remaining salt over cabbage, sprinkling between leaves. Weigh down cabbage with a smaller bowl filled with cans or anything heavy. Let stand at room temperature for 2 hours; drain. Rinse cabbage thoroughly under cold water; drain. Remove cabbage leaves from core; discard core.
2.  Combine reserved 1/2 teaspoon salt, onions, and remaining ingredients in a medium bowl. Arrange cabbage leaves in layers in a 1-quart airtight container, spread radish and other ingredient mixture onto cabbage leaves in layers; press leaves to compress mixture. Top leaves with any remaining radish mixture. Cover and refrigerate 1 week. Store in an airtight container in refrigerator up to 2 weeks.

What the heck is  Sambal Oelek ! 

Let's start here.... there is a company called Huy Fong Foods that has a  US market for hot sauces. They own the rights to use brand name Sriracha in the US. All of the labels have the rooster on them, with a green top. 

Sriracha is named after the Thai port city of Si Racha and is mostly used as a condiment or dipping sauce. This is the sauce that had become a huge favorite of the eating masses. Because of the big white rooster label it is commonly called,“cock sauce”. 
It’s pretty much made from sun-ripened chili peppers, vinegar, garlic, sugar, and salt.  It is even  kosher! People put it on almost  anything and everything!.


Sambal Oelek is more of Indonesian and Malaysian origin. It is made from a variety of different chilies, but mostly cayenne. It is simply ground chilies.  
It is what we use in our Kimchi. Sambal Oelek is used  when you want to add heat without impacting the flavor of the dish. It is used for cooking.

Chili Garlic Sauce

Huy Fong Foods   also makes a chili garlic sauce. It has more of a garlic taste. It is made from  chilies, garlic, salt, sugar, and white vinegar. It is great in stir fried vegetables and is a great addition to hot and sour soup.  The garlic flavor make it  really great for adding  to cooked dishes.