Kimchi Stew

Serves 4


2 cups GSPW Napa Cabbage Kimchi

1 large shallot, chopped

3 cloves garlic

2 tablespoons ginger, chopped

2 cups shiitake mushrooms, sliced

1/2 lb ground pork

1 package tofu

2 cups bone broth or chicken stock

2 cups water

4 scallions, chopped

4 eggs

4 cups cooked calrose rice

1/4 cup frozen peas

Place a 6 qt pot over medium heat and sauté onion, garlic and ginger, season lightly with salt until cooked through, about 10 minutes.

Add the ground pork and brown, breaking up as the veggies get incorporated, about 5 minutes, until just cooked through.

Add the mushrooms, season lightly with salt and mix in. Add the kimchi, broth, water and simmer about 10 minutes.

As the cooked rice sits, add the peas on top, cover and set aside.

Drop the eggs on the stew and cover until eggs are cooked to your liking – we like ours runny, about 5 minutes.

Add chopped scallions and stir in.

Pickle Works Rice Bowl

Serves 1


1 1/2 cups cooked rice (we love calrose, but use your favorite)

1 egg

1 sausage or smoked salmon (or a couple ounces of your choice of protein)

2 Tablespoons GSPW Slaw, we used Yellow Beet and Turmeric

2 Tablespoons GSPW Green Beans, chopped

2 each GSPW “Kosher Dill” Radishes, sliced

1 Tablespoon GSPW Hurricane Furikake

For the egg:
Bring 1 quart of water up to a boil with a teaspoon of salt. Using a slotted spoon, gently add your egg to the water and boil for 6 minutes, then drop the egg into ice water to quickly stop the cooking. Gently crack the shell and peel the egg, store in a cup of water.

To assemble:
Place rice on the bottom of the bowl, and make a dent in the center for the egg. Garnish with the sausage and fermented vegetables then sprinkle with the furikake.

Little Gem Lettuces with Ranch Dressing and Fermented Beets

Serves 2


2 heads little gem lettuces (substitute butter lettuce or romaine)

1 teaspoon salt

4 Tablespoons GSPW Ranch Dressing

3 pieces of Beets with Horseradish, sliced thinly

Chop lettuce into bite sized pieces and place in mixing bowl. Season with salt and toss with ranch dressing. Assemble in a serving bowl and garnish with sliced beets.

Crispy Duck Wings with Peanut – Ginger Sauce, Herbs and Chilies

Serves 2


6 each duck wings (ask your favorite butcher)

1 pint rendered duck fat

2 Tablespoons salt

1 teaspoon freshly ground black pepper

1/2 cup GSPW Peanut-Ginger Sauce

1 each red jalapeño, thinly sliced

1 Tablespoon cilantro, chopped

1 Tablespoon mint, chopped

Preheat your oven to 250 degrees. Generously season duck wings with salt and pepper. Place in a shallow, oven proof pan and let sit for 30 minutes. In the meantime, slowly melt down the duck fat to the liquid state. Pour warm duck fat over the wings, just until submerged. Cook the wings in the oven for 1 hour or so, until the wings are easy to pull apart, but not falling off the bone. Remove from oven and rest about 20 minutes. Using a slotted spoon, remove wings from fat and place on a tray.

Raise your oven to 425 degrees (and if you have the option of a fan). Place the tray of duck wings in the super hot oven for 10 minutes, until they sizzle and form a crispy exterior. Meanwhile, strain the warm duck fat to remove any unwanted duck pieces. Pour into container and keep in your refrigerator until next time.

After wings get crispy, toss in Peanut-Ginger Sauce, sliced chilies and chopped herbs.

You may need a wet towel.

Herb Crusted Lamb Leg Sandwiches with Apricot Ketchup

Serves 6 to 8


1 whole lamb leg (your local butcher would be happy to help you)

1 really good loaf of bread, we use epi from a local baker, baguette is a great substitute

1/2 cup GSPW Apricot Ketchup

1 bunch parsley

6 sprigs mint

1/2 bunch thyme

2 sprigs Rosemary

1 Tablespoon chopped garlic

3 Tablespoons extra virgin olive oil

Salt and Pepper

Preheat oven to 400 degrees. Roughly chop herbs and garlic. Rub olive oil on lamb leg and season with salt and pepper, and roll in herb-garlic mixture. Set on a sheet tray and roast in oven for twenty minutes, flipping it over half way through. Make sure to rest the lamb at least fifteen minutes after pulling it from the oven before slicing it as thinly as possible, it should be cooked to medium.

Place your epi / baguette in the oven for about three to four minutes, enough to crisp the outside and steam the inside.

Assemble the sandwiches by stuffing the lamb in the bread and dollop a little apricot ketchup.

These lamb sandwiches are great crowd pleaser and packed full of flavor!

Pasta Aglio e Olio

Serves 2 – 4


1 lb pasta (reserve 3 Tablespoons of the pasta cooking liquid)

1/4 cup extra virgin olive oil

1 1/2 Tablespoons fresh garlic, chopped

1 1/2 Tablespoons fermented garlic*, chopped

1/2 cup Estero Gold, grated finely (if you can’t find Estero Gold, a good substitute is Pecorino or Parmesan)

1 Tablespoon parsley, chopped

1/4 cup shredded chicken (optional)

1/4 cup kale or any other green / chard / broccoli (optional)
a handful of tomatoes (optional)

*fermented garlic is jarred with our “Kosher Dill” Radishes and Half Sour Cucumbers

Cook pasta according to instructions, to al dente, reserving 3 tablespoons of the cooking liquid.

In a separate pot, sauté the fresh and fermented garlic until tender, about 3 to 5 minutes. If you want, add kale, chicken or tomatoes, along with the cooked pasta and liquid.

Mix in all but 4 tablespoons of cheese and chopped parsley.

Once in bowls, garnish with the rest of your cheese.

Pour yourself a glass of wine, you deserve it!