Yes, we are here!

At FERMENTATION and MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-978-7464 or by email. Stay safe!


‘Snips Chi Recipe

Take advantage of a winter root vegetable surplus by making your own Korean staple side dish, kimchi.

| May 2019

snips-chi 
Photo by Grace Stufkosky

AN ANSWER FOR WHAT TO DO WITH YOUR WINTER ROOT VEGETABLES BESIDES ROASTING THEM

One winter when I lived in Queens, I was grateful for the opportunity to participate in a winter CSA. It consisted of four or five deliveries throughout the season of about 15 pounds at a time of assorted root vegetables grown on Long Island. I have a particularly vivid memory of one of the deliveries including a turnip the size of my head. Although the standard protocol for this sort of glut of winter root veggies is roasting — and roast I did — I’ve also come to love the character that they bring to ferments.

Unlike cabbage, which I don’t have to tell you makes an irresistible kimchi but doesn’t have a particularly strong flavor on its own, this combination of turnips and parsnips has a sweet, nutty, and spicy flavor that really shines through in the finished product. The traditional kimchi spices of gochugaru, ginger, and garlic give this all the mouthwatering umami of a cabbage-based kimchi, with the added complexity of the ’snips. Plus, it’s a nice option for something other than roasting all those dead-of-winter roots.

parsnips
Parsnips photo from Adobe Stock



Ingredients

  • 215 grams parsnips sliced into 1⁄16-inch-thick coins with a food processor or mandoline or as thin as you can with a knife
  • 500 grams turnips, sliced into 1⁄16-inch-thick coins with a food processor or mandoline or as thin as you can with a knife
  • 25 grams ginger, grated but not peeled
  • 10 grams minced garlic
  • 15 grams salt
  • 12 grams salt-free gochugaru Korean chili flakes

gochugaru
Gochugaru photo from Adobe Stock

Materials

  • Basic fermenting supplies
  • Mandoline or food processor (optional)

Yield: 1 scant quart






webinar-online

MOTHER EARTH NEWS FAIR ONLINE

Summer 2020
Learn at Home!

Eight courses, 56 workshop videos, interactive Q&As, exclusive offers, plus access to our private Facebook group.

LEARN MORE





Become a Fermentation Member Today!

Fermentation

Discover how EASY and HEALTHY crafting your own money-saving fermented masterpieces can be. 

Transform mealtimes like never before and stay healthy at the same time with a one-year membership to Fermentation for only $29.95. Learn to regularly include fermented food and drinks in your diet naturally, combat bad bacteria and strengthen your immune system.

Fermentation will open up your world to the foods you can eat to improve your health. You'll learn how to make them, how they originated and what tools and ingredients you'll need to create your own delicious fermented foods and drinks. Become a member today and save as much as 25% off the newsstand price!




Facebook Pinterest Instagram YouTube Twitter

fermentation


click me