A fridge full of quick wins is what keeps us all going. After long days running a super successful New York City food business, Angela piles this on top of her humble dinner and, wow, when can we have some? If you missed Angela’s first post on the trials and loves of starting a food business, go read that first and then bask in this beautiful spring recipe. xo, Maggie
Perhaps the most ironic part of owning a food business is that you rarely have time to eat.
During our busy season, dinner often involve a piece of fruit or a slice of peanut butter toast consumed at an unreasonably late hour while we hover, half-asleep, at our kitchen island. As a result, I’ve learned to stock our fridge with simple foods that can quickly serve as companions to late night meals.
This Scallion Kimchi, which is lovingly adapted from Not Without Salt, is the perfect fridge staple for those moments. It costs next to nothing to make, it can be whipped up in ten minutes flat and it keeps well in our fridge for a few weeks.
After a long day, it is the perfect thing to have on hand to quickly transform something as simple as a poached egg or a bowl of rice noodles into something that feels just a little bit special and reminiscent of a proper meal.
Because the truth is, no matter how organized you are or how much money you have saved or how inspired your business plan, the day you open your business is the day you’ll become a bit of a mess. Period.
Owning a food shop, just like parenting a child, is crazy, all-consuming work. Some days, you will completely forget to eat or do ridiculous things like only remember to apply mascara to one of your eyes. But it won’t matter, because you’ll have to keep pushing forward anyway.
When things get busy, you can’t just pass a task off to someone else or pause to apply shimmering lip-gloss or prepare a glamorous meal. You’re the captain of this ship and, without you, it will fail. It’s as simple as that.
And at the end of those very long days, having something half decent to eat, something that feels just a little bit special, is enough to make you feel slightly human again after working nearly seventy-two hours straight. Sometimes, it’s what gives you the motivation and the nourishment – both physically and mentally – to be crazy enough to want to start the whole thing over again the next morning.
- 2 large bunches scallions
- 2 teaspoons salt
- 4 garlic cloves, thinly sliced
- 1 tablespoon light brown sugar
- 1 tablespoon freshly grated ginger
- 1 tablespoon red pepper flakes
- 1 tablespoon toasted sesame oil
- 1 tablespoon toasted sesame seeds
- 1 tablespoon fish sauce
- 1 tablespoon white vinegar
- Wash and trim the scallions and cut into thirds. Add the sliced scallions to a large bowl and sprinkle with the salt. Give the scallions a gentle mix and allow to stand for 10 minutes.
- In a separate bowl, mix together the garlic, the sugar, the ginger, the red pepper flakes, the sesame oil, the sesame seeds, the fish sauce, and the vinegar. Pour the mixture over the scallions and toss well to coat.
- At this point, you have two options. If you’d like, you can eat the mixture right away. Think of this more like a “quick pickle” as opposed to a true kimchi (though the taste is still very good!). If you’d like to ferment, lay a plate over the bowl of scallions and leave it covered in a warm, but not hot, place (about 70 degrees) for 24 hours. Regardless of which method you prefer, the mixture will keep well for 3-4 weeks when stored in an airtight jar and kept refrigerated.
Photos courtesy of Angela.
Eat Boutique discovers the best small batch foods by boutique food makers and shares our version of #foodgiftlove. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on Twitter, Facebook, Instagram, Tumblr and Pinterest.
Latest posts by Angela Brown (see all)
- Owning a NYC Food Business is Hard, but this Killer Scallion Kimchi Helps (Part 2) - June 24, 2014
- Owning a NYC Food Business is Grand, and Other Lies Pinterest Told Me (Part 1) - June 23, 2014
- Pickled Radishes - May 26, 2014