Friday, June 3, 2011
These were popped in some leftover kimchee brining liquid i had used for red radishes and watermelon rinds previously.
I know I have the urge to kimchee almost everything I see (just as long as I don't kimchee anyone's grandmother I think we're ok), but who wouldn't? Spicy fermented pickling is just too desirable a method to let any produce slip by.
I'm not entirely 100% thrilled with the flavor on it's own. But it is unique and might be a nice and surprising unknown in a salad or any dish for that matter.
at 5:29 PM
Wednesday, June 1, 2011
Made from banana peels, star anise and cinnamon simmered in water for one hour.
Takes on a great roasted flavor and can either be applied to savory or sweet.
Not sure which path to choose first...
at 3:32 AM