News
Sep 16, 2021
๐ŸŽธ Music with Chris & John this Saturday ๐ŸŽธ

๐ŸŽธ Music with Chris & John this Saturday ๐ŸŽธ

Sep 15, 2021
Village Market (at Waldorf)

Sep 14, 2021
#osoleo are back at the market this week.

#osoleo are back at the market this week. They will have a limited amount on strawberries too!

Sep 13, 2021
Donโ€™t worry.

Donโ€™t worry. Itโ€™s still tomato weather. ๐Ÿ˜ƒ

Sep 12, 2021
Thank you, @isabella.

Thank you, @isabella.morency for sharing your voice with us yesterday!

Sep 12, 2021
Timeline Photos

Timeline Photos

Sep 11, 2021
Thanks for a lovely market day โ˜๏ธ See you next Saturday โ˜๏ธ

Thanks for a lovely market day โ˜๏ธ See you next Saturday โ˜๏ธ

Sep 10, 2021
Does anything more than watermelons and butternut hanging out next to each other scream FALL TRANSITION more?

Does anything more than watermelons and butternut hanging out next to each other scream FALL TRANSITION more? Make sure to come to the market tomorrow from 8-1!

Sep 9, 2021
@isabella.

@isabella.morency is back at the market this Saturday ๐ŸŽต

Sep 8, 2021
Posted @withregram โ€ข @hansommchef Oiji ์˜ค์ด์ง€

Posted @withregram โ€ข @hansommchef Oiji ์˜ค์ด์ง€
Korean Pickled Cucumbers
Traditional Method

Before & After
This post is for those of you who were curious to inquire about when Oiji will be ready to eat.

On the third day of brining the cucumbers in salt water, the liquid was poured out and boiled to rid of any unwanted pathogens. Then it is poured back when completely cooled down.

This is the โ€œAfterโ€ shot of the cucumbers after brined for 6 days. (See the โ€œBeforeโ€ shot in the previous post.)
The cucumbers turned yellowish in color and started to shrivel.

Sometimes there is a white film developing on the top surface of the liquid called Golmaji (๊ณจ๋งˆ์ง€). It is a type of yeast/mold that is not harmful. Just remove it from the surface. However, if the green mold is spotted instead, then it shows that something went wrong in the process.

Here you can see that the brine is nice and clean with no sign of Golmaji. Now I am going to cellar Oiji at a low temperature to naturally ferment a bit longer and then eventually refrigerate it.

#oiji #pickledcucumbers #pickles #cucumbers #fermented #fermentedfoods
#traditionalrecipe
#picklingcucumbers
#koreanfood #hansik #banchan #sidedishes
#seasonal #local #sustainable
#preservation #hansommchef #hansommchefpickles
#ํ•œ์‹์‚ฌ๋ž‘ #ํ•œ์‹์ž๋ž‘ #์˜ค์ด์ง€ #์˜ค์ด์ง€๋‹ด๊ทธ๊ธฐ

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