Cooking and Eating.

Took me a while to come up with a title.

I’ve been harvesting from my garden – radishes, a few turnips, lots of greens and now zucchini, ball squash, summer squash and Japanese eggplants.  In fact I can barely keep up.  I sent my daughter home with a big bag of produce this morning and then I picked more eggplant and squash.  I made two versions of quick kimchi.  Both turned out pretty darn good.  The eggplant version is definitely a keeper.

You know me, I always forget to take photos when I mean to take photos so we ate the kimchi before I thought to get out my phone, but here’s the sorta recipes.  I kinda tweaked a couple recipes I found on line.  Didn’t really feel like burying the kimchi in the yard or sticking it in a cabinet.  I figured I’d either explode something or poison someone.

Eggplant Kimchi

8 small Japanese eggplants (or 4 medium) – wrap the eggplants in foil and roast at 375′ for 30-40 minutes.  Remove from oven, cover with a towel and let cool until you can handle them.

While the eggplant is roasting, seed and thinly slice 1 jalapeno.  Slice 3-4 green onions.  Mince 2 large cloves garlic.  Mix the following:  2-3 tablespoons soy sauce, 1 tablespoon sesame oil, 1 teaspoon sugar, 1 tablespoon hot chili flakes, 1 tablespoon toasted sesame seeds.  Add the jalapeno, onions and garlic.

When the eggplant is cool enough to handle, slice in half and spoon out the middle, shredding the cooked eggplant into the above mixture.  Mix well.  Let sit for an hour.  Spoon over lettuce leaves.

It was really good.  We ate every bite.

I tried a different method with the squash.  I decided to use the ball squash.  I sliced them thin along with a white onion, dipped the slices in boiling water then chilled them in ice water.  Mixed together 2 tablespoons sesame oil, 2 tablespoons rice vinegar, 1 teaspoon sugar, 1 tablespoon Chili Crunch, salt to taste.  I drained the squash and the onion and added them to the sesame oil mixture.  Let this sit for an hour.  It was quite good but I like the eggplant better.  (Oh, Chili Crunch is a staple in our house.  Cannot do without it.)

Oh, then I pulled up the last of the radishes and turnips and planted celery, spinach and beets.  Here’s a photo of the celery – first time I’ve grown this.  Those are carrots below.

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12 Responses to Cooking and Eating.

  1. Amber Skyze says:

    I love Kimchi. I’ve never had an eggplant version, but hey it’s worth a try. Thanks for the recipe. :)

  2. In Korea they have special refrigerators that keeps the Kim Chi at the right temp (ground temp) for fermentation. I love it but, man, it is stinky!

  3. Penelope says:

    We just went to H Mart for a shopping trip….this HUGE crazy Asian market outside of Boston. It has an entire room filled with kimchi….craziness! Carl loves it….I’m going to try your eggplant recipe.

    Natty was so excited in the store….we got mango bubble teas and all of her favorite snacks….including these bizarre Japanese fizzy drinks with a marble at the top. As we were walking around she says “I love this place! I wish I could live here.”

    :)

  4. Casey Wyatt says:

    The garden looks great Julia! I’m still waiting for tomatoes. The plants in my Mom’s garden are so small this year. We had cool weather in June and I think it stunted the plants!

  5. Thanks, Casey. It’s pretty amazing, but we’ve had cold weather as well so my tomatoes are very slow to ripen.

  6. Oh Penny, I love bubble tea! Love love love love it! I would live there with Natty! The eggplant turned out so good. I was really pleased.

  7. Yes, Steph. My son makes his own kimchi but the smell is why I decided to take a few short cuts. Kimchi and sauerkraut – very similar.

  8. It’s quick and easy, Amber, and no waiting for it to ferment!

  9. I’m gonna sneak into that yummy garden and urm take a few things..hope you don’t mind..

  10. You are welcome, Savannah. Wish I could send you my extra veggies!

  11. Tom Stronach says:

    Kimchi, no idea what it was had to look it up, so at least the Julipedia is making me work…. and the recipe sounded delicious as well… smarty pants LoL xxxx

  12. Tom, my son makes aged kimchi. I’m too terrified. I’ll make quick fake kimchi!

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