Kimchi

After many misfires over the years, we finally got a good solid crop of daikon.

So I looked online for daikon kimchi recipes and cobbled together what I thought was the best of them. I didn't write it down, so this is from memory.  First, I peeled and cut the daikon into chunks and soaked them in a quart of water that had two tablespoons of salt dissolved in it. While they were soaking, I put about 10- 15 cloves of garlic, a thumb sized or bigger piece of ginger, some fish sauce, two tablespoons of salt, two tablespoons of sugar and 1/2 cup of chili powder into a food processor and made a paste. After the daikon had soaked for a couple of hours, I drained it and mixed it with this paste. Then I placed it in a large jar, alternately adding layers of mustard greens and green onions (also from the garden). I covered this loosely (so it wouldn't explode) and let it sit at room temperature for a few days before putting it in the fridge.

This kimchi is not very spicy for some reason. I think the daikon we planted was relatively mild and the chili powder must have been also. Still, it is a delicious companion to rice and other food. We have some more daikon in the ground, so I am looking forward to making another batch.

Pickled Eggs

If you have more eggs than you can eat right away, why not pickle them? We happened to have just that problem. Sometimes we give them away, but I like pickled eggs and I happened to also have a bunch of beets. I steamed the beets and hard boiled the eggs. In a pot I cooked water, vinegar, salt and a tiny bit of sugar. I put them all into a jar and put the jar in the fridge. A week or so later and they make the perfect Easter egg.

Of course, we get Easter eggs every day from our chickens.