Spice a dish up with chong gak kimchi
Anna Derby planted the popular Korean vegetable YulMu in late fall so it would be ready to harvest in March. (See more information about the process of planting and harvesting YulMu in the March 11 issue of LW Weekly.) Derby received many inquiries about what meals could be made using YulMu and she recomends Chong Gak Kimchi.
After washing the YulMu, salt the vegetable for 6-8 hours before draining to season. Derby’s method of seasoning is one of many that depends on local preferences. Her ingredients for this dish include Korean chile flakes, ground ginger, minced garlic, fish sauce, a little bit of fermented anchovy sauce, salted tiny shrimp, sweet rice powder porridge, cut scallions, salt, plus a pinch of sugar.
After mixing the ingredients together, store it in a glass jar on the kitchen counter to ferment before placing it in the refrigerator.
Chong gak kimchi is often served over steamed rice or noodle dishes. It provides a crunchy, spicy taste to the meal.
Kimchi is full of living, healthy, good bacteria, or probiotics, that boost immunity, energize the body and aid digestion. It is believed to help fight cancer, lower cholesterol and regulate blood sugar.
Those interested in buying kimchi can do so at a Korean market. Be sure to purchase it in the refrigerated section of the store; check for preservatives, and stay away from nitrates. It is usually fine as long as it is refrigerated.
