Kimchi + Shaved Brussels Sprouts + Bacon + etc. Pizza

[dstr8]

Sorry no pics with the KK in them ... it was dark by the time pizza baking time commenced and also colder than shit outside

With some influence from a local Neapolitan pizza joint and a couple on line recipes I put these ingredients together for a first try and damn if it isn't one our favorites of all!    

Neapolitan dough (ala Jeff Varasano,  5-day cold ferment)

Mild kimchi (I would have preferred traditional spicy kimchi but need to keep the peace :D)

Shaved/thinly sliced fresh Brussels Sprouts "marinated" in a lemon vinaigrette at room temp for a couple hours before bake off

Rendered bacon (lardon size chunks mobetta)

Sauteed fresh thick slices of Portobello mushrooms ... shiitakes would have been even better but not worth the 20-mile round trip to get them

Sliced scallions

Regular NY style tomato based "pizza sauce" (saute fresh garlic, onions & oregano ... simmer for 90-minutes, reduce moisture content...)

Smoked mozzarella & regular un-aged provolone

Fresh cilantro (adorn the pie 30-60 seconds from pulling off the KK)

Baked at 700ºF atop the KK shaped stone

 

[MacKenzie]

dstr, that pie looks so so tasty and it looks equally colourful.  

Now if I can remember to put some kimchi on my next pizza.

Edited December 19, 2016 by MacKenzie

[FotonDrv]

Never thought about kimchi on a pizza but I will have to dig some out of the refrig!  Did you drain the kimchi first Dan?

 

 

[ckreef]

Definitely an interesting set of toppings. 

[dstr8]

Stephen:   Yes, squeeze the juice out of the kimchi.   Doesn't need to be super dry ... just drier than out of jar/pkg.

 

[FotonDrv]

Thanks Dan!

[Shuley]

Man.... my mouth is watering. I love kimchi


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[dstr8]

You'll make this pie ... more than once

 

[tony b]

Crazy toppings for sure! Almost a Banh Mi pizza. 

[Bruce Pearson]

 I love kimchi and a kimchi pizza sounds really good. Nicely done 

[tinyfish]

The toppings caught my attention.  Final results look great.

[Aussie Ora]

Awesome toppings that pizza turned out brilliant great crust

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[beermachine]

Here is my home made kimchi recipe.

This is just delicious. Well worth the effort.

 

 

Ingredients

1 Napa Cabbage (2-2.5lb)

4 Scallions

1/4 of small yellow onion

2 tbsp salt

For the paste

3 tbsp Korean red chilli flakes (Gochugaru)

2 tbsp fish sauce 

1 tsp fresh grated ginger

2 tsp fresh minced garlic

1 tsp sugar

 

Method

Core and chop the Napa cabbage leaves into 1x2 inch bite sizes. Place in a large bowl and mix in the salt and let it sit for 1 hour. Mix it every 20 minutes to throughly combine the salt. Chop the onion finely as well as the scallions (use all the green stems) and set aside. Mix the paste ingredients together and sit aside. After 1 hour, discard the water that collects in the bowl and then thoroughly rinse the salt out of the Napa cabbage with a colander. This will take a few rinses. Set aside and let it drain completely for another 15 minutes.

Mix all ingredients in a large bowl and make sure its throughly mixed. Place in a 2qt mason jar and press down firmly to take out all the air. You need to keep doing this as you set up the layers. Mix about 1/4 cup of cold water in the bowl to pick up the left over residue and pout on top of the jar. Close tightly and sit on a plate (in case any juices come out) for 3 days.

Try it each day until the fermented cabbage reaches your preference. You also want to let some of the gas escape the jar each day (warning, it is smelly and you may want to do that outside). I like mine well fermented and let it go for 3 days. After 3 days place in the fridge where it will keep for up to 6 months and keep slowly fermenting. It's ready to eat straight away, and only ever lasts about 2 weeks for me. After that I make another batch. It is delicious.

[tony b]

Sounds doable. Similar to making fermented hot sauce from fresh chile peppers. One difference is that you cover the jar with cheesecloth to let the gasses escape. 

[dstr8]

That looks SUPER @beermachine !

[ckreef]

I'd like to try making that one day. Never liked kimchi but I imagine it's because I've only had crap kimchi. That sounds and looks like something I would like. 

Kimchi is probably in the same category for me as Brussel sprouts. I hate brussel sprouts except when I make them. 

 

[beermachine]

21 minutes ago, ckreef said:

I'd like to try making that one day. Never liked kimchi but I imagine it's because I've only had crap kimchi. That sounds and looks like something I would like. 

Kimchi is probably in the same category for me as Brussel sprouts. I hate brussel sprouts except when I make them. 

 

The great part about Kimchi is that you get to adjust the ferment to your taste. Some people do not ferment it at all and eat it fresh. I leave mine for 3 days at room temperature and the refrigerate. I make a new batch every 2 weeks or so. I taste it every day to see how it is coming along. If you have people that don't like the stronger flavor then you can knock it down by a shorter fermentation.

Next spring I am going to grow some Napa cabbages and do a really big batch. 

Give it a go mate, you will love it! Just be sure to buy quality ingredients. The most important ingredients that need to be authentic are the fish sauce and Korean red chilli flakes (gochugaru)

Edited December 23, 2016 by beermachine

[ckreef]

34 minutes ago, beermachine said:

Just be sure to buy quality ingredients. The most important ingredients that need to be authentic are the fish sauce and Korean red chilli flakes (gochugaru)

There in lies the problem with where I live. I'll be on the lookout. Or maybe I'll mail order one day. 

[beermachine]

I buy it online. I got a pound bag for $9 but shipping was $11......

We also have a huge Korean supermarket about 1 hour from us which has everything. In the end I ordered online as there was no point driving 2 hours in the car to spend $10....

[tony b]

Amazon, baby. It's where I got mine. Next to Aleppo and Pimenton, one of my favorite red peppers.