[Magdalen] Community Supported Agriculture

[Jay Weigel]

SPICY KOREAN CUCUMBER KIMCHI REFRIGERATOR PICKLES

1 1/2 lbs. Kirby cucumbers (I used mini cukes)
2 1/2 teaspoons sea salt
2 tablespoons Korean chili powder (or to taste)--you can use crushed red
pepper flakes and add a pinch of chipotle chili
   powder for the smokiness of the Korean: (I only used 1 tablespoon)
2 tablespoons ginger, minced
6 garlic cloves, minced
2 tablespoons soy sauce or fish sauce or a combination
3 scallions, cut in 1 inch pieces
1 cup water

Trim ends of cucumbers and cut into spears. Place in a large non-metal bowl
and toss with salt, chili powder, ginger, garlic, soy or fish sauce, and
scallions. Put into glass jars and add water. Cover tightly and let sit on
the kitchen counter for  24 hours. Refrigerate. Serve after a few days. The
longer you refrigerate them, the more flavor they will have!

*I did not have Korean chili powder so I used crushed red chili peppers and
about 1/8 teaspoon of chipotle chili powder. I also, per S/O's request,
only used 1 tablespoon of the chili peppers because enough hot is enough!

On Wed, Jul 29, 2015 at 11:06 PM, Jay Weigel <jay.weigel at gmail.com> wrote:

> These are cucumber pickles, Grace.....
>
> On Wed, Jul 29, 2015 at 11:04 PM, Grace Cangialosi <gracecan at gmail.com>
> wrote:
>
>> I'd love the recipe, Jay--I have a cabbage in the fridge now, waiting to
>> be made into sauerkraut or kimchi
>>
>> On July 29, 2015, at 10:35 PM, Jay Weigel <jay.weigel at gmail.com> wrote:
>>
>> Fried noodle salad? Wombok? Not here in the states, Lesley. You mentioned
>> it, you have to share! (What the heck is wombok, anyway?)
>>
>> I made Korean-style fermented cucumber pickles today, too, and they are
>> sitting on the counter getting started. If anyone wants the recipe for
>> those I'll be glad to share--they are based on kimchi and are spicy, and
>> won't be ready to eat for about a week.
>>
>> On Wednesday, July 29, 2015, Lesley de Voil <lesleymdv at gmail.com> wrote:
>>
>> > Hmm, that's the vinaigrette for fried noodle salad too, isn't it?
>> > That comes in a bottle at the supermarket since FNS became a big hit a
>> > few years ago. I usually make FNS with half and half fried noodles and
>> > finely sliced wombok.
>> >
>> > Regards
>> > Lesley de voil
>> >
>> > On 7/30/15, Jay Weigel <jay.weigel at gmail.com <javascript:;>> wrote:
>> > > ​SMASHED RADISH SALAD
>> > >
>> > > 3 bunches red radishes​
>> > > 1 teaspoon salt
>> > > 1 green pepper
>> > > 2 teaspoons soy sauce
>> > > 1 1/2 tablespoons white vinegar
>> > > 1 1/2 tablespoons brown sugar
>> > > 1/2 teaspoon sesame oil
>> > >
>> > > Wash and trim radishes. Lay each one on its side and crush lightly by
>> > > pounding decisively once or twice with the flat side of a heavy knife
>> or
>> > > the bottom of a heavy glass. They should split open, but not break
>> apart.
>> > >
>> > > Sprinkle lightly with the salt and let stand for 10 minutes, then
>> drain
>> > and
>> > > transfer to a a bowl.
>> > >
>> > > Meanwhile, cut the green pepper in half, discard stem and seeds, and
>> cut
>> > in
>> > > slivers. Add to radishes.
>> > >
>> > > Combine soy sauce, white vinegar, and sugar, blending well. Pour over
>> > > vegetables, tossing to coat well.
>> > >
>> > > Refrigerate, covered, only to chill (about 20 minutes). Sprinkle with
>> the
>> > > sesame oil, toss again, and serve.
>> > >
>> > > On Wed, Jul 29, 2015 at 7:43 PM, Jay Weigel <jay.weigel at gmail.com
>> > <javascript:;>> wrote:
>> > >
>> > >> SMASHED RADISH SALAD
>> > >>
>> > >>
>> > >>
>> > >> On Wed, Jul 29, 2015 at 7:40 PM, Grace Cangialosi <
>> gracecan at gmail.com
>> > <javascript:;>>
>> > >> wrote:
>> > >>
>> > >>> OK, Jay, let's have the recipe!
>> > >>>
>> > >>> On July 29, 2015, at 5:54 PM, Jay Weigel <jay.weigel at gmail.com
>> > <javascript:;>> wrote:
>> > >>>
>> > >>> I have a recipe for a smashed radish salad that sounds wonderful
>> that I
>> > >>> haven't made yet. I use radishes in stir-fry, and did you know you
>> can
>> > >>> also
>> > >>> roast them?
>> > >>>
>> > >>>
>> > >>> On Wed, Jul 29, 2015 at 5:46 PM, Susan Hutchinson <
>> > >>> shutchinsonca at gmail.com <javascript:;>>
>> > >>> wrote:
>> > >>>
>> > >>> >
>> > >>> > On 2015-07-29, at 2:35 PM, Judy Fleener wrote:
>> > >>> >
>> > >>> > > The radishes are the size of plums and larger.  These may be the
>> > >>> > > only
>> > >>> > > things we won't finish this week.
>> > >>> >
>> > >>> >
>> > >>> > I love them finely sliced with egg salad or as crunch in a pasta
>> > >>> > salad.
>> > >>> > Yum!!
>> > >>> >
>> > >>> > love and blessings
>> > >>> > Susan
>> > >>> >
>> > >>> >
>> > >>> > The Rev. Susan Hutchinson
>> > >>> > 604-319-7148
>> > >>> > shutchinsonca at gmail.com <javascript:;>
>> > >>> >
>> > >>> >
>> > >>>
>> > >>
>> > >>
>> > >
>> >
>>
>
>