Tag Archives: Putting Food By

Philly’s Easy Kim Chi

Recipe and photos by Philly Markowitz

Finished Kimi Chi w/Rice
Finished Kimi Chi w/Rice

This is a non-traditional recipe for those who don’t have easy access to dried shrimp or don’t want to use it. It makes about 3.5 litres –
if you have a glass gallon jar it will be the perfect size to hold the batch.

As the recipe makes a gallon, it’s great for hostess gifts and parties. Or, you can change the number of servings on the selector below, and the site will automatically divide the recipe for you.

Joel’s Smoked Mackerel Kim Chi

Recipe by Joel Loughead, photo by Gayle Hurmuses

A Canadian fusion Kim Chi, very non-traditional, inspired by the availability of ingredients in Joel’s kitchen one night.

“My kimchi recipe was dead simple. i accidentally realized i had the ingredients on hand so i just threw it together.

i used smoked mackerel because i had part of one laying around! from what i understand, traditional korean kimchi often uses all sorts of seafood–dried shrimp, anchovies, i’ve even heard raw oysters! i thought smoked mackerel would work, and behold, it did. you can pick it up at any decent grocer. check the seafood section.”

Philly, who did one of our other Kim Chi recipes says of Joel’s version:

“Smokey and delicious; a deep complex flavour. Over rice, it would be a meal”. 

Chai packets

Recipe, article and photos by Gayle Hurmuses

I love chai, but am not a fan of commercial blends, preferring to make my own. This recipe is my personal blend.

Make sure to always buy the freshest spices you can get. They do last quite a while at some level, but you’ll notice the difference as soon as you get something fresh and new. I had this brought home to me last year at SIAL Canada where I tasted spices that were directly off of plantations. The difference between these and my ‘pretty fresh’ spices was dramatic.

Also, be sure that you are using genuine cinnamon, which has many feathery layers curling around each other like a crinoline, where cassia, which can legally be sold as cinnamon, but isn’t really the same thing, has only the single thick layer. There are huge flavour differences, and cassia does not have the health benefits of true cinnamon. I enjoy having the vanilla in the cup as well, but it’s an expensive indulgence and the tea is still good without it. My standard tea for this is orange pekoe, but Earl Grey blends  an also be a nice addition.

These instructions in this recipe are for making a single pot of chai, but since the biggest amount of bother with making the tea is getting all the ingredients assembled, I make enough for 20 pots of tea at a time and keep it all in individual snack bags. If you keep pinch pots or small fruit dishes, those are great to use as receptacles for the spices both for containing the ingredients and for preparing the mixtures before putting them into the bags.