Jeesun Pak

+ Follow
since Nov 10, 2019
Merit badge: bb list bbv list
For More
USDA zone 6a
Apples and Likes
Apples
Total received
15
In last 30 days
0
Total given
0
Likes
Total received
86
Received in last 30 days
0
Total given
130
Given in last 30 days
0
Forums and Threads
Scavenger Hunt
expand First Scavenger Hunt

Recent posts by Jeesun Pak

The secret of sweeter radish is the cool weather.
For Kimchi and winter storage, try Korean radish seeds.
Korean radish is shorter than Daikon, but the flesh is denser and crunchier, perfect for making winter kimchi and Fall storage.
You can buy seeds from Kitazawa, Etsy, eBay, or Walmart. Make sure the radish is not Altari radish, a small radish type.
I bought Kitazawa seeds from Walmart at the same price but with free shipping.
In zone 6b, direct sow radish from early August to the end of August. A light frost sweetens the radish, but don't let the roots freeze.
https://en.wikipedia.org/wiki/Korean_radish
10 months ago

greg mosser wrote:several months ago when alan carter was here and there was a giveaway for his book, he mentioned here about some woody possibilities for the forest garden, namely koshiabura and harigiri, both woody members of araliaceae that grow wild in japan, and whose shoots are foraged in the springtime as sansai - ‘mountain vegetables’.

does anyone have leads on seeds or cuttings for these plants, or others used similarly? the latin names for the two mentioned are Kalopanax septemlobus and Chengiopanax sciadophylloides. i know of some wild domestic araliaceae and have access to several - that’s not what i’m looking for here. alan is in the uk and the sources on his website don’t seem geared towards the us, but i haven’t dug into them too deeply.



I tried to search Chengiopanax sciadophylloides by synonyms. No Chengiopanax sciadophylloides sourcing information in the US was found.

http://www.theplantlist.org/tpl1.1/record/kew-38898

Chengiopanax sciadophylloides synonym:
Acanthopanax sciadophylloides Franch. & Sav.
Acanthopanax sciadophylloides f. albovariegatus Sugaya
Eleutherococcus sciadophylloides (Franch. & Sav.) H.Ohashi
Eleutherococcus sciadophylloides f. albovariegatus (Sugaya) H.Ohashi
Kalopanax sciadophylloides (Franch. & Sav.) Harms

More on the Eleutherococcus family
http://rslandscapedesign.blogspot.com/2010/03/fothergilla.html

I don't have koshiabura and harigiri growing here, but I found Eleutherococcus sieboldianus growing bottom of the hill of my property when I moved here. My neighbor planted it a long time ago to mark the property line (?), I am guessing.  
Also edible. Spring shoots, and the new growth. You can use dried branches to make tea or stuff inside chicken when you make soup. Poor man's ginseng. :)
1 year ago
Wood nettle flower and seed pods.
1 year ago

Kathryn Lawson wrote:Anyone know of a source for Giant Korean Celery (Dystaenia takesimana) that has them in stock? I've found a very few sources, but all are sold out.


I have some Dystaenia seeds collected in 2021 but not sure of the seed viability.
Since I  live in the city, I try to contain most of the perennial seeds spreading by burning them at the end of the year.
If you want to wait for fresh seeds, I can send you some this year. It blooms around July.

Saralee Couchoud wrote:Can this be made without the spice. I don't do even a little spicy. Thanks


2:58 Substitute for ginger syrup, use sugar and minced ginger
1 year ago

Saralee Couchoud wrote:Can this be made without the spice. I don't do even a little spicy. Thanks



You can make White Kimchi. Read the note under the video

1:00 Rinse cabbages
1:15 Salt the cabbages and let them stand for 45 minutes. Rotate the cabbage upside down after 20~25 minutes
Once the soaking process is finished, rinse the cabbages in running water, place them in a colander and drain for 1 hour
1:48 You can use flour, rice flour, and barley flour.
2:25  You can use mini bell pepper, carrot, and sweet onion slice
2:58 Substitute for ginger syrup, use sugar and minced
3:20 Add salt
4:35 Leave it out at room temperature for 6 to 24 hours, then move it to the refrigerator
1 year ago
Yes, You used way too much salt.
Follow the basic steps to make kimchi but to your taste. Be creative.
Now for your salty kimchi, add some radish and sweet onion if you have.

1. 1cup kosher or sea salt to brine the cabbage.
2. Rinse the well-brined cabbage (soft) a few times.
3. Add one or two tablespoons of salt (if you are not using fish sauce) and gently mix all ingredients.
4. Taste it and add more salt to your taste. Don't follow the exact amount of salt the recipe calls.

Kimchi (Vegetarian version)


KIMCHI: EASY SMALL BATCH KIMCHI RECIPE (COMPLETE TUTORIAL) Whole & Sliced Kimchi
2 years ago