Kim Chee

Our first Korean female Homestay got me hooked on Kim Chee. A fermented spicy side dish made from Chinese cabbage. I think I finally have a handle on this.

1 lg head of sui choi- the lighter in color, the better. Slice in half lengthwise and salt liberally getting it in all the nooks and crannies. Cover and let sit for 3-5hrs. You want the cabbage to be limp.

In the meantime in a separate bowl:

1 bunch of green onions - slice into 2” pieces

2 c grated daikon radish

handful of onion sliced thin (opt)

1 tbsp minced ginger

2 tbsp minced garlic

2 tsp sugar

1 1/2 tbsp fish sauce

1 minced pear

In a small saucepan whisk 1/4 c flour with 3/4 c water. Cook until thickened. Consistency looks like thin icing.

Add to above

Add approx. 1/2 c hot pepper powder if you like spice add more!

When cabbage is ready, drain excess liquid and take the mixture and spread onto the leaves. Make sure you get into all layers.

Cover and let sit on counter for one day. Cut into 1” pieces, place into a container with lid and refrigerate.

Enjoy!

Thanks Jenny 😘

Smoked Oysters

It has been quite a while since I’ve posted here. Lots of things have been happening and I’ve been posting on my main blog more.

Christmas has come and gone, one Homestay has left and we are preparing for the next one. Brent is counting the days to his retirement later this year....Sept 28 will be his last day! Yippee!

Our most recent gift is a smoker....and a skookum one at that! We found it at Cabellas and our first attempt were ribs. They were ok...not the best but still ok. We found a recipe on Pinterest and tried to follow it...it was a 3, 2, 1 method. Smoke for 3, tinfoil with beer for 2 and bbq sauce for 1. We found that they were a bit over smoked. Used black cherry chips that were soaked. 225 °. 

We spent the morning watching various utube videos...what a hoot! One guy was packing his gun on his hip (y'all), a gal had her boobs hanging out of her top and chewing gum, and Brent’s fav was a cute blonde!  😂 😂😂

The next attempt was oysters OMG! Another recipe on Pinterest. Marinated them for 24 hrs. Drained and placed on the special racks so they didn’t fall through. Need to find more racks in order to do all of them at once. Smoked at 225 for 1 1/2 hrs. Used Alder chips and did not soak them first. Replaced chips every 30 min.

Sorry Uncle George, but this now my fav way for smoked oysters 🤤