Adapted from my favorite source Serious Eats, this is how CFK makes a multi-layered sauce from garden produce. Tomatoes, garlic, peppers, oregano, onions and basil were all in abundance in 2020 at the split gardens between Powell and Cardington. So ya gotta make the sauce… 22.5 lbs of fresh tomatoes, cored and made into diced
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So there is some important chemistry to consider when pickling sliced cucumbers. Pectin is a fiber substance in almost all veggies and fruits that helps to hold their cellular structure together. The rub is that pectin, when left to its own devices and exposed to the wrong temps and pH degrades pretty damn fast once
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This link leads you to a delightful recipe on a really cool food blogging site for Korean cuisine! https://mykoreankitchen.com/doenjang-jjigae/ Of course I had to add a few changes to my version: As a substitute for having to wash a lot of rice that I didn’t need for the recipe — I added enough finely powdered
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