Project 258 by Zakary Pelaccio & Peter Barett
May 5, 2017 by JennyZak’s first title Eat with Your Hands is a keeper (the Caramel Pork and Hong Kong Noodles are one of the best dishes I have ever made). For Project 258, he had the assist of talented food writer, Peter Barrett – who also did all the illustrations and photographs which are spectacular and include the landscape, restaurant staff and, of course, the beautiful food. Mark my word (again) this book is going to be a big name at the cookbook awards next year.
Special thanks to the publisher and authors for sharing Jori’s Ramp Kimchi (remember Jori, she’s Zak’s wife). I wish I could get ramps in this part of the country – I’d sell my soul – which is as unpure as the heavily driven snow – to make this kimchi – thankfully there is a recipe for cherry kimchi I can try. Head over to our contest page to enter our giveaway for two copies of Project 258 – you want this book.
Jori’s Ramp Kimchi
3 lbs ramps
1 cup water
1/4 cup sea salt
1 large hand fresh ginger, juiced
1/4 cup high quality fish sauce (Mega Chef, Red Boat,
homemade)
1/4 cup unpasteurized yogurt (optional)
75g Korean chili flakes
25g black sesame seeds, toasted
8g anise seed
Toss ingredients together, and allow them to macerate for 24 hours
at room temperature. Pack the mixture into fermentation crock or
lidded mason jar submerged in larger jar full of water* and store
in a cool place.
Fermentation takes 3-8 weeks depending on temperature and batch size.
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