A non-spicy Brussels sprouts mul kimchee with a very ripe avocado drizzled with EVO and sea salt—I love avocados when they get very creamy and a little black. The fermented sprouts taste like brined palm hearts.
Yo, Brooklyn! You can buy our Kimcheelicious Fine-aged Foods on March 9, at the Gluten-free EatUP! Find out more on the blog.http://www.kimcheelicious.com/p/blog-page_26.html
Kimcheelicious confection! I wrote a Gochu-Sesame Brittle recipe for the cookbook; it’s a standard brittle candy recipe made with Korean chili paste (gochuchang), toasted sesame seeds and a little orange water. I’m having this over my ice cream tonight.
I’ve been working hard at getting Kimcheelicous foods ready for the Gluten-free EatUP! on March 9—Napa Cabbage Kimchee, Fermented Korean Radish, Sweet-hot Seasoned Chili Paste and Hanguk Saffrom (powdered kimchee seasoning). Now I can have some dinner, whew!
Kimcheelicious 16 oz jars are labeled and ready to fill. I’m getting ready for March 9 at the Gluten-free EatUP! The Brussels Sprouts Kimchee sold well but this month i go back to the basics with Napa Cabbage Kimchee (mak kimchee) and Fermented Korean Radish (kkakdugi). Our foods are made gluten-free an vegan.
Gluten-free, crisp Gochu Water Crackers made with my Korean chili paste (gochuchang) and rice, tapioca and chickpea flours with a litte sesame seed and nori. These are also vegan… until they meet the kimchee-pistachio cheese kiss. I declare this recipe a WINNER for the Kimcheelicious cookbook.
Gone crackers! I made a small batch of gochuchang and white miso water crackers. this is another easy recipe for the cookbook. Verdict? Crisp, mildly spiced and absolutely delicious! Now to make the gluten-free version.
Thanks to everyone who came out to the Gluten-free EatUP! at Freddy’s Bar and big hugs and kisses to Deb Goldstein who organized and Tweeted until her thumbs were sore! This past Sunday, Feb 9, was crowded from the moment we opened the doors well into the evening as local musician John Pinamonti showed up for his late afternoon set. We literally took-down the doors for Monsieur Singh Lassi Pops as a line of eager people spilled out the front door. This all demonstrates the need for more better gluten-free foods. I’m very proud to be a part of it.
We had twelve wonderful vendors that made record sales with new customers, Freddy’s had the busiest Sunday ever, from afternoon well into evening. I personally pressed over 60 grilled Kim-cheese sandwiches and sold a lot of Napa cabbage kimchee! People even enjoyed a hot Yum Pie or two. Some folks came from as far as Princeton, NJ, as well as the other boroughs. Many people from the neighborhood stopped by for a look-see.
We meet again on March 9, same gluten-free time, same gluten-free place. The Gluten-free EatUP! thanks all the vendors who made this event deliciously unique: Dauphin Bakery, City Saucery, Sans Bakery, I Heart Keenwah, Monsieur Singh Lassi Pops, Krumvile Bake Shop, Nutcase Crunch, Brooklyn Porridge Co., Povilho Bakery, Gone Pie Vegan Bakery, Chic-a-Peas, Kimcheelicious Fine-aged Foods, Bards Beer and The Gluten Free Bakery in Chatham NY. Please visit these vendors websites and give them some love. And mostly I personally thank Matt, Don and Matt at Freddy’s Bar for giving us this opportunity to make it all happen.
The Gluten-free EatUP! is an event sponsored by Levine’s General Store, a provisioner of fine gluten-free foods and products. Photos: Deb Goldstein.