Maangchi's Mak-kimchi

A condensed version of Maangchi’s Mak-kimchi, or easy kimchi. The original recipe calls for 10 pounds of cabbage, I usually make much less, so quantities are 25% of the original. It also calls for salty squid, which I’ve omitted since I haven’t had a chance to try. I also subbed in daikon for the leeks.

Ingredients

  • 2 ½ lb napa cabbage
  • ¼ cup kosher salt
  • ¾ cup water
  • 2 tbsp sweet rice flour/chapssal garu (I’ve used normal rice flour with success)
  • 1 tbsp sugar
  • ¼ cup fish sauch
  • ⅔ cup gochugaru hot pepper flakes
  • ¼ cup garlic, crushed
  • 2 tsp ginger, minced
  • ¼ cup onion, minced
  • 2-3 scallions/green onions, julienned
  • ½ cup daikon, chopped
  • ½ cup radish, chopped
  • ½ cup carrot, julienned

Procedure

Brine Cabbage

  1. Trim any discolored leaves from cabbage, chop into quarters lengthwise and remove cores. Chop into bite-size pieces.
  2. Soak cabbage in cold water in a large bowl, sprinkle salt.
  3. Every 30 minutes, turn the cabbage over to salt evenly. Brine for 90 minutes.

Rice Porridge

  1. Mix ¾ cup water and rice flour well in a pot.
  2. Bring to a boil.
  3. Keep stirring until bubbles form, around 5 minutes.
  4. Stir in sugar.
  5. Keep stirring and cooking for a few more minutes until it’s translucent.
  6. Let cool.

Kimchi Paste

  1. Use a food processor for the garlic, ginger, and onion.
  2. Place cold porridge in large bowl.
  3. Add fish sauce, gochugaru, garlic, ginger, and onion.
  4. Add scallions, daikon, radish, and carrot.
  5. Mix well.

Mix

  1. Add cabbage to bowl and mix well. Maangchi suggests mixing by hand (maybe use gloves).
  2. Transfer to airtight sealed glass jars or plastic container.
  3. You can keep the bulk in the fridge, and keep small amounts at room temperature so they ferment faster.

Roti

Ingredients

  • 1 cup whole wheat flour
  • ½ cup water

Procedure

Mix

  1. Start with flour in mixing bowl and slowly add water while kneading and scraping the sides. You want to use the least amount of water to form a smooth single mass. The actual amount of water you use depends on the flour, you may end up using less or more than called for in the ingredients. Towards the end, you can drip a few drops onto your hand to remove flour stuck to your hands and the bowl.
  2. Keep kneading for 4-5 minutes.
  3. Cover and put in the fridge to rest for 15-20 minutes.

Shape

  1. Heat tava/griddle on med/high for 5 minutes while you roll out your first roti.
  2. Take a piece that’s slightly larger than a ping pong ball from the dough, shape it in to a disc by hand, and dredge in dry flour.
  3. Roll out evenly with a rolling pin paying attention to the edges, you want it thin a mm or 2, and maybe 10 cm / 4 in in diameter. Rotate and flip it as you go to prevent it from sticking too much. You can dredge it again if you’re having issues with sticking, and maybe use a little less water next time. Its easier to roll out smaller ones, so if you’re worried make smaller rotis.

Cook

  1. Place rolled out dough on tava, flip after 1 minute.
  2. Wait for bubbles on the top.
  3. Using tongs, hold up top side of the dough directly to the flame for a couple of seconds. You should see the roti inflate slightly, flip and apply flame to the other side for a couple of seconds.
  4. Apply ghee immediately and serve or keep somewhere warm.

Mumma’s Dry Aloo

Note: I need to measure quantities next time I make this. I think it might also be nice to try brining the potatoes before cooking, to get them salty throughout.

Ingredients

  • 2-3 medium size potatoes
  • mustard oil
  • ½ tsp nigella seeds
  • 1 dried red chili pepper
  • turmeric
  • amchoor powder
  • 1 tbsp coriander powder
  • cilantro, chopped

Procedure

  1. Wash and scrub potatoes, them cut them into bite-size chunks.
  2. Heat mustard oil
  3. Add nigella seeds, then the red chili pepper, fry for a minute or two.
  4. Remove from heat and add turmeric.
  5. Add potatoes, add salt, stir to evenly coat.
  6. Cover and cook on medium low for 20-30min or until the potato is cooked through.
  7. Remove lid, add amchoor and coriander powder and increase heat to medium high.
  8. Fry until potatoes skin is crunchy. Stir often, as parts of the masala will start sticking to the bottom.
  9. Add chopped cilantro at the end.

Sourdough Crumpets

Based on the recipe from King Arthur

Ingredients

  • 227 g mature sourdough starter
  • 1 tsp sugar
  • ¼ to ½ tsp salt
  • ⅜ tsp baking soda

Procedure

  1. Stir sugar, salt, and baking soda into starter. It should rise, and bubble, becoming billowy
  2. Heat griddle on medium low, lightly grease with oil, if non-stick add some butter.
  3. Lightly grease 4 english muffin rings (or jar lids with their tops removed)
  4. Place rings on griddle, and pour ¼ cup of batter into each.
  5. Cook for about 5 minutes, until tops are set and full of holes.
  6. Flip and cook for 3 minutes, until golden on the bottom.

You can eat them warm, or let them cool so they set a bit, and then toast them.

Rye Sourdough And Smørrebrød

A condensed version of Perfect Loaf’s sourdough rye. Note: try using 75% of the quantities in the recipe, this is too much to fit in our pan.

Ingredients

Leaven

  • 47 g 100% hydration mature sourdough starter (20%)
  • 234 g sifted rye flour (100%)
  • 234 g water (100%)

Soaker

  • 65 g sunflower seeds (unsalted)
  • 65 g pumpkin seeds (hulled & unsalted)
  • 30 g flaxseeds (raw)

Dough

  • 176 g whole grain rye flour
  • 176 g whole grain spelt
  • 234 g water
  • 88 g dark beer
  • 12 g salt
  • 515 g mature leavain

Procedure

Leaven & Soaker (day before baking)

  1. Mix all ingredients for leaven.
  2. Ferment for 10-12 hours at around 72-74°F / 22-23°C.
  3. Toast seeds on parchment paper in a pan. Save the parchment paper for baking.
  4. Soak in hot water for the same duration as leaven.

Mix

  1. Drain the seed mixture using a fine-mesh sieve, and set aside.
  2. Add leaven to mixing bowl with beer and water, stirring to dissolve the leaven.
  3. Add in all dry ingredients and the drained seed mixture.
  4. Mix well with wet hands or a spatula, there should be no dry bits of flour.

Bulk Fermentation

  1. Cover the bowl and let ferment for 30 minutes at 74°F (23°C) ambient temperature.

Proof

  1. Lightly grease pan.
  2. Scoop the dough into the pan.
  3. Smooth the top with wet hands or a spatula.
  4. Cover and proof for 1.5 to 2 hours at around 74°F (23°C). The dough should rise to about 1” below the top rim of your pan.

Bake

  1. Preheat the oven to 400°F (204°C).
  2. Place pan on a baking sheet lined with parchment paper you saved from the toasting.
  3. Use a lid for the pan, if you don’t have one, try 2 sheets of foil or steam the oven.
  4. Bake for 35 minutes at 400°F (204°C).
  5. Turn the heat down to 350°F (176°C) and bake for 1.5 to 2 hours until the internal temperature reaches 208-210°F (97-98°C). Check the loaf occasionally in the last 20 minutes to check for doneness.

Rest

  1. Remove lid and cool on wire rack until pan is cool to the touch.
  2. Gently remove the bread from the pan, wrap in a cloth, and rest on the counter for 24-48 hours. Be patient!

Labneh

Ingredients

  • 245 g yogurt
  • pinch of salt
  • ¼ tsp lemon juice
  • 3 tbsp olive oil
  • 1 tbsp za’atar

Procedure

  1. Combine yogurt, salt, and lemon juice in a small bowl. Stir to incorporate.
  2. Line a strainer with a several layers of cheesecloth and set over another bowl.
  3. Spoon yogurt mixture into the strainer and fold layers of cheesecloth over the yogurt to cover completely.
  4. Transfer to the refrigerator for 12-24 hours. The longer you wait, the thicker the labneh.
  5. Remove labneh from the fridge, unfold cloth, and transfer labneh to a bowl or jar.
  6. Drizzle oil and sprinkle za’atar.

Beginner's Sourdough

Surprise, this is a condensed version of Perfect Loaf’s beginner’s sourdough. Makes 2 loaves.

Ingredients

Leaven

  • 37 g 100% hydration mature sourdough starter (50%)
  • 37 g whole wheat (50%)
  • 37 g bread flour (50%)
  • 74 g water (100%)

Dough

Final dough temperature target is 78°F (25°C).

  • 748 g bread flour (82.5%)
  • 110 g whole wheat flour (12%)
  • 49 g dark rye flour (5.5%)
  • 691 g water (76.2%)
  • 18 g sea salt (2%)
  • 184 g leaven (20.2%)

Procedure

Leaven

  1. Mix everything together in the leaven ingredients section.
  2. Keep at room temperature for 5-6 hours.
  3. Ready when expanded, bubbly on top & at the sides, and smell almost a little sour.

Autolyse

Start an hour before your leaven is complete.

  1. Reserve 50g of water from dough ingredients for later.
  2. Mix flour and remaining water until all dry parts are incorporated.
  3. Leave covered at room temperature.

Mix

  1. Add salt, reserved 50g of water, and leaven to dough mix. Spread it out on top, and pinch together by hand.
  2. Transfer to bulk fermentation container.
  3. Take the temperature, compare to 78°F (25°C), adjust water temperature accordingly next time.

Bulk Fermentation

  1. Set timer for 4 hours.
  2. Perform 3 sets of stretch and folds, every 30 min.
  3. By the end, dough should have risen 20-50%, and have a few bubbles on the top.

Divide & Preshape

  1. Flour work surface.
  2. Dump out dough.
  3. Divide into half with bench knife.
  4. Flour hands, and lightly turn and pull dough towards you to form a round circle.
  5. Let it rest uncovered for 25 minutes.

Shape

  1. Lightly flour surface and tops of the dough.
  2. Flip dough, so flour side is down.
  3. Stretch dough towards you, and fold it 2/3 up on itself. Stretch and fold over the sides, and finally the top to create an envelope.
  4. Flip or roll the dough, so the envelope seams are on the bottom.
  5. Using both hands, cup and pull the dough towards you to create rounds.
  6. Let rest for a few minutes.

Rest & Proof

  1. Place inside a basket with a towel lightly dusted with rice flour seam side up.
  2. Seal baskets inside reusable plastic bags.
  3. Rest for 20 minutes.
  4. Place in fridge to proof for 16 hours.

Bake

  1. Preheat oven at 500°F (260°C) with dutch oven inside for 1 hour.
  2. Place sheet of parchment paper and stiff surface on top of basket with dough, flip it to take the dough out.
  3. Score the loaf with a razor or scissors.
  4. Carefully open the oven, and using the parchment paper, transfer the dough into the dutch oven. Cover with lid to create a seal.
  5. Turn oven down to 475°F (246°C) and bake for 20 minutes.
  6. Remove the lid, turn oven down to 450°F (232°C) and bake for additional 30 minutes.
  7. Carefully remove bread using parchment paper and cool on wire rack.
  8. Turn oven back up to 500°F (260°C) and repeat for second loaf.

Wait 1-2 hours to slice the bread.

Sourdough Starter Banana Bread

A condensed version of Perfect Loaf’s baker’s banana bread.

Ingredients

  • 240 g (2 cups) spelt, whole wheat, einkorn, all-purpose flour, or a mix
  • 3 g (½ tsp) baking soda
  • 3 g (½ tsp) sea salt
  • 125 g (1 cup) chopped walnuts (and/or pecans)
  • 126 g (½ cup or 1 stick) butter, at room temperature
  • 100 g (½ cup lightly packed) brown sugar
  • 2 eggs
  • 125 g (¾ cup, stirred down) sourdough starter
  • 42 g (2 tbsp) raw honey
  • 3 super ripe medium mashed bananas (black and mushy)
  • 28 g (2 tbsp) extra virgin olive oil
  • 4 g (1 tsp) vanilla
  • zest of 1 lemon (optional)

Bake in a 9″ x 5″ loaf pan.

Procedure

  1. Remove butter from fridge 30-40 min before starting so it can come to room temperature.
  2. Preheat oven to 350ºF.
  3. Mix flour, baking soda, and salt in a large mixing bowl.
  4. Mix a few handfuls chopped walnuts and pinches of sugar.
  5. Cream butter and sugar until fluffy.
  6. Add eggs to cream one at a time, scrape the sides of the bowl while mixing.
  7. Add in sourdough starter, honey, mashed bananas, and olive oil.
  8. Add in the vanilla.
  9. Add in the flour mixture slowly, scrape sides if necessary.
  10. Fold in walnuts and lemon zest.
  11. Pour batter into pan, smooth the top with a spatula. Sprinkle walnuts and sugar.
  12. Bake for 55-65 min.
  13. Cool in the pan for 10 minutes, then move to a wire rack.

Tartine Croissants

Haven’t actually made these yet, but writing down the recipe in the hopes that will change soon. Seems… complicated.

Makes 14 to 16 croissants (maybe try half or ¼, though its unclear how that would affect the dimensions during lamination/shaping).

Ingredients

Poolish

  • 200 g all-purpose flour
  • 200 g water (75°F/23.9°C)
  • 3 g active dry yeast

Leaven

  • 1 tbsp mature starter
  • 220 g all-purpose flour
  • 220 g water (80°F/26.7°C)

Croissants

Baker percentages in parentheses.

  • 450 g whole milk (45%)
  • 300 g leaven (30%)
  • 400 g poolish (40%)
  • 1 kg bread flour (100%)
  • 28 g salt (2.8%)
  • 85 g sugar (8.5%)
  • 10 g active dry yeast (1%)
  • 400 g cold unsalted butter (40%)
  • ½ cup all-purpose flour (for butter)

Egg Wash

  • 2 large egg yolks
  • 1 tbsp heavy cream

Procedure

This is a multi-day affair. Make the leaven and poolish the night before. Mix at 8AM, bulk fermentation should be done by mid/late afternoon, lamination by the evening. Proof overnight, and bake the next morning.

Leaven

  1. Mix starter, flour and water in a bowl.
  2. Let ferment overnight at room temperature, it’s ready when it passes the float test (drop a bit in some water to see if it floats, if not, its a witch and you should burn it).
  3. If the leaven smells too vinegary, you can discard half, feed it 100g flour and 100g, and wait a couple of hours.

Poolish

  1. Mix flour, water, and yeast in a bowl.
  2. Let stand for 3 to 4 hours at a warm room temperature (75° to 80°F) or overnight in the refrigerator.

Mix

  1. Before mixing, remove milk from fridge and let it come to room temperature
  2. Pour milk into large mixing bowl
  3. Add the leaven and the poolish and stir to disperse.
  4. Add the flour, salt, sugar, and yeast. Using your hands, mix thoroughly until no bits of dry flour remain.
  5. Let the dough rest for 25 to 40 minutes.

Bulk Fermentation

  1. Fold dough onto itself and transfer to bulk fermentation container.
  2. Ferment at warm room temperature (75° to 80°F) for 1½ hours. Turn the dough every 30 minutes (4 sets of stretches and folds).
  3. Transfer the dough to a plastic bag, press to flatten it into a rectangle, and chill it in the refrigerator for 2 to 3 hours.

Butter Prep

  1. Cut cold butter into cubes.
  2. Pound cubes with rolling pin until they come together in a single cohesive mass. Incorporate flour as you pound. You want the butter to be the same consistency as the dough without making it too warm.
  3. Mold butter into 8”x12” rectangle, place on parchment paper and keep cool (not so chill that it becomes stiff again).

Lamination

Work quickly so the butter doesn’t warm up too much.

  1. Place dough on surface dusted with flour, and roll out a 12” x 20” rectangle oriented horizontally.
  2. Place butter in the center.
  3. Fold the right and left portions of the dough over the butter as if you are folding a letter.
  4. Turn the dough 90 degrees and roll it again into a 12” x 20” rectangle again.
  5. Repeat the letter fold, taking care to keep the edges of the rectangle even and unbroken. This is your first turn.
  6. Wrap dough in parchment paper and refrigerate for 1 hour. If you leave it too long, and the butter gets too hard, give it 15 extra minutes to warm up.
  7. Flour surface, roll out into a 12” x 20” horizontal rectangle and fold edges again similar to step 3 to complete the second turn.
  8. Refrigerate for another hour.
  9. Perform a third turn, you’ll have a 8” x 12” x 2” rectangle of dough, called a block.
  10. Wrap block in parchment paper or plastic wrap, place in the freezer, and chill for 1-2 hours. If finishing in the morning, leave in the freezer and transfer to fridge right before bed.

Shaping & Proof

  1. Line two baking sheets with parchment paper.
  2. Roll dough into a 18” x 24” x ½” rectangle.
  3. Cut in half along the long edge, so you have two 9” x 24” rectangles.
  4. Cut each rectangle into six to eight equal-sized triangles.
  5. Roll up each triangle, beginning at the widest side.
  6. Place croissants on baking sheets, spaced at least 1½” apart.
  7. Let them rise at warm room temperate for about 2 hours. They’ll be ready to bake when they’re 50% larger, firm but puffed up. If you have the shaped croissants in the evening and want to bake in the morning, wrap the sheets loosely in plastic wrap and stick them in the fridge.

Bake

  1. Preheat oven to 425°F.
  2. Stir egg yolks and cream together in a small bowl to make the egg wash.
  3. Brush the top of each croissant with egg wash
  4. Bake until croissants are deep golden brown, about 30 minutes.

Ari's Lecso

Ingredients

  • a generous amount of paprika (Hot & Sweet)
  • 1 spanish onion, halved and cut into thin half-moons
  • 3-4 peppers (Hungarian wax, bell, poblano etc.), cut into thin strips
  • 2 garlic cloves, thinly sliced
  • 1 can of tomatoes
  • 12 oz cured sausage
  • 1 tbsp tomato paste if you have it

Procedure

  1. Saute onions in olive oil.
  2. Add peppers and garlic, cook for a few minutes.
  3. Add sausages, cook through.
  4. Add tomatoes, break them up with a spoon, simmer until saucy.
  5. Add paprika, salt and pepper
  6. Add tomato paste, its done when the peppers are very soft
  7. Adjust paprika, salt, and pepper to taste.

Enjoy over rice!