Rated one of the 5 healthiest foods on earth, Kimchi is great for your gut. With all the crazy foods I eat, I find I put a lot of strain on my digestive system. I've got to keep my tummy in fighting form and my homemade kimchi really helps set it straight. We have a new star Korean chef coming to the supper club who's has definitely inspired me to whip up a batch. There's a simple recipe for you to have fun with at the bottom of this
newsletter, tell me what you think. Or if you want someone else to cook up some amazing Korean food for you, come out to our summer Korean BBQ at the supper club with Chef Darren Gee. This is bulgogi, literally, "fire meat" in Korean BBQ lingo, yum. My mouth is already watering. It's summer, so we love to feature BBQing at the supper club, and Korea is the cultural Asian king of BBQ, in my humble opinion. So naturally, I hunted far and wide
for someone to represent at Swallow Tail. Chef Darren Gee (previously of Kinome, Farmers Apprentice) and Heather Dosman are going to cook up a storm with tons of little side dishes to sample and a feast of epic BBQ proportions for you. Grab a seat under the magnolia tree with your friends this summer.
Details: Dinner on Sat,
July 21st, 6:30-9:30pm at the underground supper club in the garden (Address in Vancouver given upon booking) - Multi-course feast for 69 Saturday, June 30th
JAPANESE GARDEN BBQ
Vegetarian Secret Supper
Chef Heather Dosman (Existential Eating, Juice Bar, Farmers Apprentice) will create a feast of epic vegetarian BBQ proportions for you. Fresh noodles, smoked and grilled yakitori of summer vegetables, fresh harvested wild seaweeds! Grab a seat under
the magnolia tree in our garden with your friends this summer. Let us do the cooking at our underground supper club in Vancouver.
JAPANESE GARDEN BBQ MENU Inari, sushi rice filled soybean skins and daikon rolls, greens & pickled radish wrapped in daikon, soy cashew dip Sake marinated tomato, mung
bean and watermelon salad Miso grilled eggplant, mushroom and tempeh yakitori Sesame squash, tomato, tofu and
radish yakitori style (Kushi) Hiyashi chuka (cold marinated noodles), wild seaweed, herbs, shoyu Summer
berries, jelly, tapioca, soy cream Details: Vegetarian dinner on Sat, June 30th, 6:30-9:30pm at the underground supper club in the garden (Address in Vancouver given upon
booking) - 6 courses for 69 Simple Kimchi Recipe
Ingredients
- 1 medium head (2 pounds) napa
cabbage
- 1/4 cups kosher salt
- Distilled Water (not tap)
- 1 tablespoon grated garlic
- 1 teaspoon grated ginger
- 1
teaspoon sugar
- 2 to 3 tablespoons shrimp paste
- 1 to 5 tablespoons Korean red pepper flakes (Gochugaru) - buy it at Kim's Mart in Vancouver
- 8 ounces Korean radish or daikon, peeled and cut into matchsticks
- 4 scallions, trimmed and cut into 1-inch pieces
DirectionsCut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips. Place the cabbage and salt in a large bowl.
Using your hands (gloves optional), massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Put a plate on top and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours. Rinse the cabbage under cold water 3 times and drain in a colander for 15 to 20 minutes. Rinse and dry the bowl you used for salting, and set it aside to use
in step 5. Meanwhile, combine the garlic, ginger, sugar, and seafood flavor (or 3 tablespoons water) in a small bowl and mix to form a smooth paste. Mix in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons). Gently squeeze any remaining water from the cabbage and
return it to the bowl along with the radish, scallions, and shrimp paste.
Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells! Pack the kimchi into the jar, pressing down on it
until the brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal the jar with the lid. Let the jar stand at room temperature for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow. Check the kimchi once a day,
pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it's best after another week or two.
Summer Culinary Trips - 50% OFF
Crab Tours Tues, Aug 21st 5-7:30pm Come on a crab tour with fishing guide, biologist and brewer Kyle Ohori. He'll teach you how to fish off the dock for Dungeness crab and then serve a crab feast on the beach! Reg $229 pp, now $114 pp
June 19, July 25, Aug 5 - Dungeness crab fishing instruction only, 2 hour guided fishing experience, casting style from a dock - on sale for $50 (reg $119)
More Fraser Valley wine tours
June 1, 16th, July 23, Sept 12, 13, 27- Take our 1/2 day
for 50% off! 12:30-5pm, all transport, wine expert guide and tastings included at 4-5 wineries. Max 6 guests gives you lots of time to ask our wine guide questions:) Reg $150, now $75 pp
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