Daikon Water Kimchi
Daikon Water Kimchi

Daikon Water Kimchi

Most people are familiar with the Korean Kimchi composed of cabbage, fermented in huge pots, and colored a brilliant, vivid red from lashings of Gochujang, or Chili Powder. There are thousands of types of Kimchi however, and many of these involve vegetables other than cabbage being fermented in brine, without a lot of other ingredients. These sorts of simple pickle are referred to generally, as varieties of ‘Water Kimchi’, in Korea, and radishes, especially those known by the Japanese name ‘Daikon’ are probably the most popular. The process is not complicated, and crisp, tangy pickles can be prepared, and ready for the table, in as little as two, or three days.


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Roasted Red Pepper Sauce
Roasted Red Pepper Sauce

Roasted Red Pepper Sauce

This sauce enhances the lovely sweet and smoky flavors of Roasted Red Bell Peppers with the mellowed bite of lightly fried garlic. Other than a little optional salt and sugar, no other flavorings are added, which makes the result very extendable. It can be used as a sauce, dip, or condiment in its own right, but is largely designed to be an ingredient in other dishes, or a starting point for other condiments and sauces.


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Cantaloupe Sauce
Cantaloupe Sauce

Cantaloupe Sauce

The translucent, orange condiment that is known as ‘Duck Sauce’ in America, is chiefly made from plums, and supposedly is so named as it is similar to a plum-based sauce sometimes served with Peking Duck. We have the same sauce here in Canada, where it is almost de rigeur with Egg Rolls, but most of us, perhaps a bit unimaginatively, simply call it ‘Plum Sauce’.

Almost twenty years ago, living in the far north, I tried to replicate the restaurant classic but found plums completely unavailable. I was able to buy cantaloupe, though, and I used this instead with very nice results. Since then, I have always made my ‘plum sauce’ with cantaloupe out of choice rather than necessity, and I think it every bit as good the sauce you get in those little plastic packets with Chinese take-out. It is also way easier, I have to say, to make a sauce using a single cantaloupe rather than having to de-stone and peel a crap-load of plums.


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A Bowl of Tzatziki
A Bowl of Tzatziki

Tzatziki is one of those condiments based on Yoghurt that are popular all the way from Eastern Europe, through the Middle East and Central Asia, to all across India.

The condiment by this name is the Greek take on the basic theme, and it has a counterpart in the Turkish Cacik , as well as the Iranian ‘Mast-o-khiar’. There is an Afghan sauce for grilled meat which is very similar, and India has the popular Cucumber Raita used as a ‘cool-down’ accompaniment to spicy-hot dishes.

All are easy to prepare….


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Basic Cabbage Kimchi
Basic Cabbage Kimchi

As Basic Cabbage Kimchi recipes go, this one can rightfully be called the Simplest and the Most Basic version for a couple of reasons. First, it requires you to have on hand only four ingredients; Cabbage, Green Onion, Salt, and Korean Chili Paste. Secondly, the fermentation process uses the traditional Korean method for salt-pickling, which is dead easy to follow.


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A Basic Bacon Jam
A Basic Bacon Jam

Bacon Jam, also known as Bacon Marmalade, is a very versatile condiment. Many people love the salty, sweet richness of it spread on crackers, or crostini, while others use it with grilled meats and sausages, or as an ingredient in dressings and sauces.

My favorite use for the jam is as a topping for hamburgers. I LOVE bacon on my burgers, but it is often too much trouble to cook up just a few slices if you are only cooking for one or two people. The beauty of this Bacon Jam, however, is that it keeps for ages in the fridge (much longer than actual bacon), and you can enjoy the smoky richness of it on your burgers whenever you like.

There are many different ways to make Bacon Jam, of course. Many people, for instance like to spice it up with a little hot sauce, and many enjoy the added warmth provided by Maple Syrup. My recipe here, however, is relatively basic and will allow you lots of scope for enhancing it with such other flavorings as suit your fancy.

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Simple Cauliflower Pickle
Simple Cauliflower Pickle

I often buy a commercially made pickle consisting of sections of gherkin, cocktail onions, and cauliflower florets with turmeric as a main flavoring component. The cauliflower is my favorite part but I usually find that there are too few pieces in each jar and, with most brands, they are often just a tad too sweet. This simple cauliflower pickle recipe contains nothing but cauliflower florets, just a little sugar, and a nicely complimentary spice blend that is both tangy and mildly spicy.


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Kimchi with Conpoy and Dried Shrimp
Kimchi with Conpoy and Dried Shrimp

Many recipes for Kimchi call for fermenting cabbage, or other vegetables, with some type of seafood in order to add an extra umami dimension. The seafood typically used is often Korean brined-shrimp, but oysters, octopus, and even fish guts are sometimes used. Here, in a twist on the more traditional blends, Conpoy and Dried Shrimp being added as the umami boosters.

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