Gryffon Ridge Spice Merchants



Preserves & Pickles

Coriander & Mint Chutney

Makes about 1 1/2 Cups

2 1/2 Cups Fresh Cilantro
1/2 cup Fresh Mint leaves
1/2 Small onion, coarsely chopped
8 Cloves Garlic
1” cube of Fresh Ginger, peeled and chopped
2 Green Chile Peppers (the small, hot ones)
1/4 Cup Lemon juice (fresh)
2-3 Tbsp. Water
1 Tsp. Cumin seeds
Sea Salt to taste

Blend or puree all ingredients above to a smooth consistency in either a food processor or blender.  Store in an airtight container in your refrigerator for up to a week, or freeze and use as needed.



Mild Kimchi with Pear & Apple

1 Head of Napa cabbage
1/4 Cup Sea Salt
Water
1/4 Cup Korean Chile Flakes
2 Tbsp. Garlic, minced
1 Tbsp. Ginger, minced
4 Green onions, sliced
2 Tbsp. Fish sauce
1/2 Apple
1/2 Pear

Separate cabbage leaves and chop into bite-size pieces.   Dissolve a quarter cup of sea salt in a bowl of warm water, then pour salt water over cabbage leaves. Give cabbage a gentle toss to distribute salt water. Allow salted cabbage to sit for at least four hours.

Give cabbage a good rinse to remove excess salt and then transfer cabbage to a large bowl.

Combine the Korean Chile flakes with sufficient water to make a thick paste then add to cabbage.   Add the minced garlic, ginger, green onions, and fish sauce.

Blend the apple and pear with one cup of water in a Food Processor or Blender and then add to the cabbage.  Put on a pair of rubber gloves and give everything a thorough toss and rubdown. You want to evenly distribute all ingredients, especially the red chile paste.

Transfer seasoned cabbage leaves into a large glass bottle.  Be sure to use firm pressure with your hands to push down on cabbage leaves as they stack up inside the bottle.  Transfer any liquid that accumulated during the mixing process into the bottle as well.  This liquid will become Kimchi brine.  Some liquid will also come out of the cabbage leaves as you press down on them as they are stacked in the bottle.

Be sure to leave about 2 inches of room at the top of the bottle before capping it tightly with a lid.  Allow the bottle of Kimchi to sit at room temperature for 24 hours.

Your Kimchi is now ready to eat.  Refrigerate and take out portions as needed.  The refrigerated Kimchi will continue to ferment slowly in the refrigerator over time.  So long as you use clean utensils to take out small portions, it will keep for up to a month or more in your refrigerator.



Kimchi

Makes 3 – 4 Cups

1 Large Napa cabbage (about 2 pounds)
2 Tbsp. Coarse Salt (Kosher Salt is a good choice)
1/3 Cup White Rice Vinegar (Not Seasoned)
2 Tbsp. Fish Sauce
2 Tbsp. Minced garlic
1/2-4 Tsp. Cayenne (Depending on how hot you want your kimchi)
4 Tbsp. Korean Chile Pepper
1/2 tablespoon Minced Fresh Ginger
4 Scallions, sliced in 2-inch pieces, including the green part

Remove the tough outer leaves of the cabbage and slice it lengthwise in half. Remove the core.Cut the cabbage into 2-inch pieces. Toss the cabbage with the salt in a large bowl, then transfer it to a non-reactive colander. Set a plate on top then weigh it down with something heavy for 24 hours over a bowl or in your sink. Mix together the vinegar, fish sauce, garlic, chili powder, cayenne, and ginger in a large, non-reactive bowl. Add the cabbage in handfuls to the marinade, taking small bunches at the time and squeezing them of any excess water before adding them to the marinade. Mix the cabbage with the marinade, adding the scallions, and blend well to ensure everything is well coated. Pack into a jar, cover tightly, and let stand at room temperature for 48 hours, and then chill for 3-4 days before serving.



Mustard Pickles

12 to 18 Small Cucumbers
1/2 Quart Water
1/4 Cup Kosher Salt
1/4 Cup Sugar
1/2 Quart Cider Vinegar
1/3 Cup Mustard Powder
2 Tablespoons Pickling Spices
8-12 Garlic Cloves (Optional)

Container large enough to hold all the ingredients with lid.

Wash the cucumbers and then slice them lengthwise either into quarters or halves.  Place the cucumbers into your container.  Heat the water in a larger pot just enough to enable you to dissolve the salt and sugar in it.  Stir well and then add the remaining ingredients.  Once all your ingredients are incorporated pour the contents over your cucumbers ensuring that there is sufficient liquid to cover them.  If more liquid is needed scale the recipe up or down as desired.  Place a loose cover on your container or use an airlock.  A large old 1 gallon crock also works well.  Place the container in a cool dark place and allow to age until the flavor develops.




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