After coming back from our road trip, I learned my good friends Julie and Eric were in the process of buying a pizza shop so I decided to get on board with them! A few weeks ago, they decided to close down the shop and do a complete overhaul of the space. Although I’d like to be working, it really has been nice to find my creative side again in the kitchen!
We have been talking about different ways to make specific ingredients last longer and taste better on the pizzas so today, I went over to Julie and Eric’s house to discuss pickling! We made a bunch of different brines to experiment and test which ones would become the baselines for the future at the pizza shop! We pickled golden beets in a apple cider and ginger brine as well as a red wine and basic spices. Purple beets in another sweet apple cider and spiced brine. And finally both the celery and carrots in a basic white vinegar, italian seasoning brine. We have more ingredients to experiment with such as eggplant, jalapenos, and garlic as well as trying to make our own siracha and ranch dressing! A note that these specific pickled items are refrigerator style pickles which help us feel better about safety!
After pickling, Julie and I headed back to my house around 630pm to make some dinner. Curt and our room mates Jamie and Matt were hanging out in the kitchen (only the best place on earth to congregate!) and Curt had started cooking some rice for dinner. I had purchased some VT Rhapsody Tempeh (fermented soybeans) and we marinated them in soy sauce and sauteed them for a bit and then added about 4 cups of Kimchi. When I made the Kimchi, I put a jar on the counter and it fermented after about 4-6 days. I read somewhere that the more fermented sour kimchi is better for cooking dishes so I just dumped that right out into the pan! We let the Tempeh and Kimchi simmer for about 10 minutes and ate it over a bed of whole grain rice. Yum. I also realized we still had a head of lettuce, Kale, Carrots, and Kohlrabi, and Tatsoi so I whipped up a salad. I added dried cranberries, sunflower seeds, and pumpkin seeds. My favorite dressing for a heartier mixed green salad to sweeten it up is:
Quick sweet salad dressing
1/4 cup olive oil
1/4 cup red wine vinegar
1 TBS honey or maple syrup
2 TBS orange juice or mango juice
I only used half the Kohlrabi and like the Carrots, I shredded them up. Make sure to take off the outer layer of skin on the Kohlrabi because it tends to be pretty tough.
With the other half I just cut it up into strips to eat with hummus or just by itself! It’s so darn good.
My cousin Abbie asked about what I was going to do with my Kohlrabi and although it’s great in a simple salad or by itself, here are some other recipes to check out!
And don’t forget you can use the leaves of Kohlrabi (if they come attached) as if they were Kale, or another hearty leafy green. Great in soups and added to salads!