Below are the recipes presented by Steven Michael Goff of King James Public House at the 2014 Spring Conference in a class called Easy Kimchi at Home. Enjoy!
Confit Chicken with Kimchi Collards, Roasted Potatoes and Kimchi Beurre Blanc
- 3 cups water
- ½ cup flour
- ½ cup sugar
- 1 onion (diced)
- 3 T. garlic (chopped)
- 3 T. ginger (chopped)
- 1 leek (diced)
- ¾ cups rice vinegar
- 2 oz arboles (re constituted)
- Scant fish sauce (if desired, adds flavor and complexity but is no longer vegan…..)
- 4 heads napa cabbage (rough chop)
- 3 carrots shredded
- Cook flour and water until it looks translucent, then add sugar. Sauté onion, garlic, ginger and leek. Caramelize until nutty, deglaze with vinegar, add chilies. Puree in blender or use immersion blender.
- Salt cabbage and carrots evenly, bruise, let sit 2 hours minimum, 4 hours maximum. Rinse, squeeze out excess liquid (reserve)
- Mix flour and onion puree to taste into veggies. Add reserved liquid to cover if needed. Ferment in ball jars, a crock, stainless steel or food grade plastic at room temperature for at least one month.
- Cure: 60% Salt
- 40% Sugar
- 4 Sprigs of Thyme
- 2 Sliced Shallot
- 4 Garlic Clove (crushed not minced)
Quarter chicken and coat in cure. Sit overnight in refrigerator. Rinse off chicken and pat dry. Put in deep baking dish and cover with fat, 5 more sprigs of thyme and 2 crushed garlic cloves. Fat can be EVOO, pork, chicken or duck fat. Bake in 325 degree oven for 2 hours. Pull what you need out of the fat, leave the rest in fat until ready to use.
- 2 bunches collards
- 2 yellow onions
- 1-2 cups kimchi
- ½ cup brown sugar
- ½ cup cider vinegar
Clean and rinse collards then chop to medium dice Dice onions and sauté. Put collards in a pot with onions, brown sugar, cider vinegar, and 1 cup of kimchi. Cook down slowly over 1 hour or so.
Kimchi Beurre Blanc
- 1 cup white wine (or acid i.e. vinegar, kombucha, citrus juice…….)
- 1tsp black peppercorn
- 4 sprigs of thyme
- 8 oz butter
- To taste kimchi juice
Add all to a small pot and reduce to almost dry (a couple tablespoons of liquid left). Reduce heat to low and add butter slowly one cube at a time. Finish with kimchi juice.
Strain before using.
- 10 new potatoes, quartered
- 3 Tbsp chicken fat (from Confit)
- 1 sprig rosemary
- Salt and pepper
Coat potatoes in fat. Season well with rosemary, salt and black pepper. Roast in 400 degree oven for 1 hour.
Author: Jenn Cloke
Jenn Cloke, originally from Atlanta, has lived in Western North Carolina for since 2006 and wears her Appalachian mantle proudly. Jenn was the Communications Coordinator for Organic Growers School from 2012 to 2014. She and her family run a small farm at the foot of Cold Mountain.