With the current summer heat in Austin, the temperature in our house is about 80-82 degrees Fahrenheit most of the time, and it is probably warmer on top of the fridge right next to the back door, so things start fermenting there pretty quickly it seems. We started testing the okra kimchi after it had sat on top of the fridge for about 24 hours. By this morning (more like 36 hours), the vegetables had started to take on a noticeable tanginess we attributed to lactic fermentation, and we moved the jar to the fridge, but not before using it as a breakfast side dish alongside an omelette and some toast:
We must have been thinking that this okra kimchi has a natural affinity for eggs, because yesterday's taste-test included a frittata, heavy on the leeks that accidentally got left out of the kimchi:
Verdict: The okra and sweet potato greens kimchi is delicious and will probably get even better as it continues to sit in the fridge over the next week or so until we finish the jar. The okra and sweet potato stems have a nice crunchiness, and the bright, spicy kimchi flavors are a fine change of pace from the (also very delicious) brined okra pickles we have been making almost every week around here lately, a fresh batch of which will be detailed in the next update.
Note: If you do not enjoy the slimy consistency of okra, this okra kimchi is not one of those foods that's going to make it all better for you. You're still going to hate it. In fact the sweet potato greens just help to slime it up a bit more, which makes it all the better for us because we like okra slime around here. Slimy pickled okra and a runny French omelette? Sounds like breakfast!
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