Pickles and Pork

Full scale Kimchi pickle

So a while ago, while writing on my old blog Offalboy, i made a small batch of kimchi. Or at least i think it is kimchi, having never eaten the real deal. Anyhow, i loved it. So here we go again, in larger quantities.

Constructed as follows:
Chinese cabbage (also works great with pac choi)
2% Seasalt to the weight of the cabbage
As much as you want of:
Spring onions
Fresh ginger
Garlic
Chili

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Pasta

Come on people, don't let the marketers fool you. That stuff in the stores does not deserve to be called fresh pasta! Your just carrying home extra water, and worse yet, paying extra for it too!

Homemade pasta is so soft end smooth, its like eating silk...if silk was a really tasty food that is.

2 parts egg
3 parts flour (the high protein stuff)

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Pickle Of The..Many months later

So i finally got around to making them! One of my favorite foods EVER! I don't know if it's that balance between fermented salt/sour that does it for me. Or i guess it could also be the case that my grandmother used to make them and i'm just hit with a huge wave of nostalgia. On the other hand the malolactic process is fascinating and the cherry on top is that it is not really a food that big industry can tame! As we say. The revolution will not be microwavable.

The recipe is marvelously simple:
4,5% Brine
Flowering dill
Garlic
(Chili if you want a added kick)
Time

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I love dill!

So it kind of shows I'm on a bit of a summer haitus when it comes to this blog thing...

Anyhow, Its summer, to hot to be in my tiny kitchen for to long, and you don't want to cook the wonderful vedge that is springing out of the gound and onto our plates anyways.

The reason for this post though is just a quick share of a successfull experiment. I made a dill, chili and garlic pickle and newpotatoe sallad and it was just great :P

I made the mayonnayse from scratch adding a ton of dill and chili and garlic to taste. Boild up the new potatoes in really salty water and some dill stalks. Cut two pickles in small cubes, and hay presto a awsome sallad! I'm reallt happy with it and warmly recomend this dill/chili/garlic mayo!

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Umeboshi!

After beeing thoroughly warned about these I just had to make them ;)

Hehe actually I was not planning to, but i walked past a guy selling green plums at the market...more text to come

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Pickle Of The Month #1

Radish, satranais and szechuanpeppar!

After weeks of trying to find a dykon worth its name (ok so i havent looked that hard) I sort of caved and whent with the traditional radishes we get here in Sweden. I still wanted to keep a asian feel to the pickle, hence the spices.

3% salt seems to be the golden rule when it comes to dykon so i'll start this one with that.