Tepache by Mercado Sin Nombre

Ingredients:
rind + core of 1 pineapple (preferably organic)
1 piloncillo cone, shaved
1 Mexican cinnamon stick
2 star anise, cracked
2 cloves, cracked
3 allspice berries, cracked
3 black peppercorns, cracked
Pinch of salt

Instructions:
Place all ingredients in a ceramic or glass container. Cover with water and stir to dissolve piloncillo shavings. Ensure all pineapple rind is submerged (about 1.5 – 2 liters. Place a weight of some kind on top if needed) before covering with a lid. Let sit in a cool, dark place for 3-4 days without letting much, if any, air in.

Pour tepache through a fine mesh strainer to remove solid ingredients. If liquid is too syrupy, add water to get to your desired consistency. Serve over plenty of ice and enjoy.

If you’re looking for a brighter and nuanced tepache for those hotter days, add:
1 lemongrass stick
1 tsp coriander
1 tbs chamomile

OG Kimchi by f-stop farm

Ingredients:
1 large head of napa cabbage – approx. 5lbs (should fill a 2qt urn or jar)
1/4 cup coarse salt of choice
2 tbs raw cane sugar (optional)
1 cup water/salt brine at 3-3.5% salinity
5 cloves garlic, peeled
2-3 tbs of peeled, minced fresh ginger
1/2 cup of gochugaru chili powder
1/4 cup usiguchi light soy
1/4 cup fish sauce
2 tsp salted shrimp paste (to make vegan – substitute the last ingredients with 1/2-3/4 cup coconut aminos)
one large carrot, grated
one bunch of green onions or scallions, chopped

Instructions:

The cabbage cab be chopped, or for “pogi”/whole head style, cut the cabbage into eights long ways and keep the root end in tact.

Dry brine by adding 1/4 cup of coarse salt to the chopped cabbage in a large bowl and toss (sugar optional), or distribute evenly between the leaves of the cut head.

Cover with plastic wrap or large plate and add weights to press.

You can choose to add the brine at this point, or add the brine to the urn when you pack all of the ingredients.

Leave the cabbage to brine, pressed for up to 4 hours. Drain using a colander and save the reserve liquid!

In a separate bowl combine the other ingredients into a slurry/paste consistency.

Add the cabbage and toss to coat, or if whole heads – use your hands to spread mixture evenly through the leaves.

Pack the coated leaves/heads into your fermentation vessel and pour the brine over top.

Press everything to remove as much air as possible and submerge the cabbage. Add weights and cover.

Store in a dark cool pantry for up to a week – in a warm climate like Texas, the fermentation will happen quickly. For a fresher, crunchier version transfer to jars and refrigerate after 2 days. After 4-7 days the acidity and consistency of the cabbage will soften to be almost creamy. The flavor is more rich and a bit more sour. Once refrigerated it will keep in the fridge for months, continuing to ferment slowly over time.

Save any leftover brine liquid to use as a marinade, hot sauce, bloody mary mix, etc!

Fried Rice with Kimchi Marinated Wagyu Beef
by f-stop farm

Ingredients:
OG Kimchi (f-stop farm)
100% Wagyu Tri Tip Roast (Winters’ Family Beef)
Carolina Gold Rice
Zucchini (VRDNT Farms)
Onion (B5 Farm)
Peppers (VRDNT Farms)
Garlic Chives (VRDNT Farms)
Ginger
Soy sauce or fish sauce (or sub of choice)
Rice vinegar

Instructions:
Marinate the beef in one pint of f-stop’s OG kimchi overnight in a large ziplock bag in the fridge
Pat dry, lightly salt, and sear in a cast iron skillet to brown on all sides, then into a 300 degree oven for 20 min.
Pull from oven and rest, then slice to add to stir fry later
Dice zucchini, peppers, onions
Add 1tsp grated ginger and garlic
Sauté the veg on high heat until just cooked -then add the sliced tri-tip and 1 TBS soy sauce and or fish sauce & 1 TBS rice vinegar
Add cooked rice and toss until combined
Top with fresh diced garlic chives
Optional add-ons: Kimchi, sriracha

Wilted Greens

Recipe courtesy of Joi Chevalier of The Cook’s Nook

Description 

Leafy greens like collard greens, kale, and Swiss chard wilt very quickly over high heat, and the vinegar and onions with sugars help with the browning and crisping of the greens.  

Ingredients 

• 1 tablespoon olive oil 
• ¼ whole yellow onion 
• ½ teaspoons minced garlic 
• ½ teaspoons red pepper flakes 
• 2 oz apple cider vinegar 
• 3 bunches collard greens, kale, and swiss chard leaves, torn from stem and torn into pieces 
• 1 oz salt 
• ½ oz black pepper 

Preparation 

Heat a dutch oven or 12-14″ pan. Add the oil, heat, then the onions and red pepper flakes to saute using tongs. Cook for 3 minutes, then add the garlic and cook another 2 minutes. Toss in the kale, toss with tongs, and cover the pot, cooking for 3 minutes. Add 1oz of the vinegar, cook for 2 minutes. Add the collard greens and cook for 2-3 minutes tossing with tongs. Add the last 1oz of vinegar, cook for 1m. Add the swiss chard and cook for another 2-3 minutes. Salt and pepper at this point to taste.