A distressed mother barges into a Rabbi’s study:
“Rabbi, my son has gone meshuge (crazy)!”
“Calm down, lady, have you taken him to a specialist? What makes you think that?”
“Specialist-shmeshalist! Who needs specialists? I am a mother, I know!”
“But, dear lady, what does he do?”
“Oy, Rabbi, he eats pigs and dances with girls!”
“Listen,” – says the Rabbi with a sigh, – “If it were the other way around, that is, if he were dancing with pigs and eating girls, you would have a cause to worry. As it is, he is young and is simply going through a stage.”
Unfortunately, even the great Salvador Dali could not come up with a way of pickling time or preserving it in any other way. Therefore, we’ll have to listen to the Rabbi and do it “the other way around.” We’ll pickle kale, and we’ll let a specialist teach us how to chunk time while working at home which is something that many of us are doing during the lockdown.
Thanks to lovely and lively Carol at Retired? No one told me!, I have found out that this week is an International Pickle Week. Following experts’ advice, I have dedicated a chunk of time to pickling.
I’ve been making kale chips (please see here) practically every day – we are meshuge (crazy) about them! The first step in making them is to remove the stems, and what should I do with a huge accumulated bundle of “superfood” stems? So I dice some into soups and stews, and I pulverize some to make Green Garlic Galettes (please see here), but the bundle still grows exponentially, threatening to take over my refrigerator space – “The Invasion of Superfood”! An intrepid adventurer, I pickled them. I figured, with lots of garlic and a little bit of time, it won’t go wrong!
And it didn’t! I used a slight variation on my standard pickling recipe (please see here): I used cilantro instead of dill and added grated ginger. Why? I have no idea! I felt that kale, cilantro, and ginger should be friends, so I introduced them to each other and gave them a couple of days to get better acquainted.
This is the incredible African American tenor and movie star Harry Belafonte singing in Hebrew: “How good and pleasant it is for brothers to be together” (Psalm 133). Searching through many variations of songs using this Psalm, I almost cried when I found this one. It is the one we used to sing saying our farewells to friends and relatives who were allowed to leave the Soviet Union, while most of us were left behind the iron curtain. It is the one that would get us arrested more often than not, yet we kept singing it, defying the communist dictatorship that separated brothers and promoted suspicion and hatred for foreigners, instead of love.
It is truly good and pleasant for all of us, brothers and sisters around the world, to be together and learn from each other. It is also good for kale stems, chunked and combined with garlic, ginger, and cilantro, to be together and enhance each other’s flavors. It takes from one to a few days, depending on the temperature and sun exposure. It is ready when the stems lose their bright green color and the brine turns muddy. I asked my husband to taste, to make sure it was ready. So he tasted, and tasted, and tasted… That’s about how much I was able to save to take a picture!
INGREDIENTS
- 2 cups of kale stems, cut into 2 – 3 inch (5 – 7 cm) lengths
- 1 head of garlic, peeled, cloves cut lengthwise
- 1 inch (2.5 cm) ginger, grated
- A loose handful of fresh cilantro
- 1 teaspoon black peppercorns
- 2 tablespoons sea salt
- 3 cups boiling water
PROCEDURE
- Place all ingredients, except cilantro, into glass, ceramic, or enamel container, shake lightly to distribute evenly.
- Dilute salt in boiling water, pour into container. Make sure kale stems are covered with saline solution. More saline solution should be added, if needed.
- Place cilantro on top, cover tightly.
- Keep in sunny room temperature place until stems lose bright color and brine looks muddy. Refrigerate when ready. Drain before serving.
Enjoy!
I’m not a fan of kale, but pickling the stems this way is just brilliant!
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Thank you so much, dear Ronit; I truly appreciate your opinion.
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Like the Rabi story. 😃
Nice recipe 😋😋
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Thank you so much, darling; I am so glad you like it!
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My pleasure 😊
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What a clever use of something that usually goes into the garbage or compost! I wouldn’t have thought the fibers broke down enough to make pickled kale stems edible.
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In my kitchen very little goes into garbage, and even compost left over from juicing is used in soups and casseroles. Pickled kale stems are so good that I add them when I pickle other veggies, such as cauliflower, for instance.
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Interesting!
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Goes back to old times in the old country where almost nothing was available in stores and almost everything on the black market. My grandmother taught me how to make six dinners for family out of one chicken and still have enough for a chicken soup on Shabbos,
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My mother’s generation, children of the Great Depression, was like that. Mom might have been able to squeeze half as many meals out of that same chicken to feed six.
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I still cannot throw bread away, even though I come form a reasonably well-to-do family and never had to go hungry.
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hen my mother burnt some potatoes au gratin, she just scraped the worst of it off and served the rest with dinner. Too my amazement, they tasted pretty good! I wo7ld have tossed them out.
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Ah! So that’s why my husband likes stuff burnt to a crisp,
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LOL!
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Thank you so much for taking me back to my teens when I played Harry Belafonte’s Hine Ma Tov time and time again – without knowing what it was about I felt it so uplifting.
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I am so pleased to have elicited good memories, Derrick, Thank you so much for stopping by and commenting.
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You always surprise me. I’ve heard of kale chips, but pickling? Does it take some of the strong flavor of the kale? I’m more accustom to rapini (Italian broccoli rabe) or collard greens.
My mother used to love that word ‘meshuge’ actually a bit longer ‘meshugena’ and she got me in the habit of using it! 🙂
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“Meshugene” is a noun pertaining to women, while “meshugener” is for men. “Meshuge” is an adjective. Now you know how to use it properly, GP!
We happen to love the flavor of kale, used in everything, from soups to salads. Pickled, with garlic and cilantro, it is slightly tangy and delicious. I still have to experiment with collard greens. That’s my next project, when my favorite farm store reopens.
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Enjoyed the funny – and the kale.
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Thank you so much, dear friend; I am so glad you like it!
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Lulu: “🎶If I could save time in a bottle—🎶”
Charlee & Chaplin: “STOP SINGING!!!”
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LOL You guys are hilarious!
The Cat Gang.
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Unity sounds so beautiful. And these sound delicious, as do kale chips, i shall have to invest in some kale soon.
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Thank you so much for stopping by, dear Mimi! Kale really is delicious, if treated right.
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I didn’t think I wanted to follow another blog, especially one about cooking, but then you managed to pickle kale. Well, I must follow you, Beautiful Person!
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I thank you for your kind comment and for following.
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This preparation sounds really interesting, and delicious. Btw. Its the first time i heared about this song sung by the famous Harry Belafonte. Thank you for sharing, Dolly! Enjoy the day, be well and stay save. Michael
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Sorry about just getting to comments and such – have been very busy getting ready for a new virtual semester.
I was also surprised when I searched for someone really good singing it, and up comes Harry Belafonte!
Be well and stay safe, dear friend!
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Dont worry, Dolly! I think i am in a time machine too. Days are leaving without notice of me. Lol Best wishes and good luck for your teaching goals.
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Thank you so much, Michael; you are so very kind.
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:-)) Enjoy the new week, Dolly!
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You too, Michael! Be well and stay safe!
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I must give this a try! Thank you for the great post,
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My pleasure, dear Suzette; I hope you like it!
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Reblogged this on By the Mighty Mumford and commented:
I’M NOT FOND OF PICKLED VEGGIES..BUT THIS SOUNDS INTERESTING!
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Thank you so much for reblogging, dear friend, and for a nice comment.
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YUPPERS! 😀
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😻
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A lovely diversified share, Dolly! It has impacted my funny bone to my hunger bone. I enjoyed the entire share. There’s no more health and famous a Kosher picking! Big Hugs and Cheers for the fullness of your day!🌺💕💕🌺
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Thank you so much, darling! Be well and stay safe!
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Oh and the processing of olives are a dance also!👍👍
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Isn’t it cool! 😻
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Pickled kelp and seafood are two you should try.💦
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Thank you for a tip, darling!
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💦🐬
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this looks terrific (& great story!). I imagine the pickling would make it easier for our bodies to get the nutrition out of the kale
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Most definitely, and naturally fermented foods are great for your gut health. Thank you for stopping by, dear da-Al!
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I think people are just scared that they’ll ruin perfectly good produce. I’ve been making cabbage kimchi which is sooo good!
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I also make cabbage kimchi, and I use red cabbage. I should post it one day.
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that would be lovely! I’ve only used napa cabbage
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I have never used napa cabbage for kimchi – thank you for this idea, dear da-Al. We had a Korean village nearby where I grew up, and I got some recipes from them, including kimchi, but they did not grow napa cabbage. I guess the climate was not right.
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shows how much I know — I thought that was the most traditional way to make kimchi lol I’m in Los Angeles, so we have plenty of it here 🙂
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Oh no, it’s napa cabbage kimchi that is traditional – you were right. It’s just that it was not grown where I am from, and kimchi was made from regular white or red cabbage. The recipe was a bit different too, as we included carrots, beets, and bell peppers.
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International Pickle Week?! Who knew! Thanks for another charming update, Dolly. Love, A. ❤
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Thank you so much for stopping by, dear Anna!
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Lol – What a wonderful posting. The beginning is famous. Michael
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Ah, so you knew the joke! It sounds better in Yiddish, like most jokes. Enjoy your weekend, Michael.
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Thats true :-). Have a beautiful weekend too, Dolly!
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Liked ad Shared ! Thank you!
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Thank you so much for sharing, dear friend!
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C’ est un plaisir, dear! Wonderful recipes! I think i’ll go for the Borsht today! I love the Ukrainian soup! Thank you!
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https://koolkosherkitchen.wordpress.com/2018/12/04/ukrainian-borsht-for-sultana-3/
…
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Thank you so much for sharing my recipes; you are so kind, dear friend!
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And you’re wonderful, dear! Thank you !
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Oh, you are too kind! It is always my pleasure.
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This recipe looks delicious! I’ve been wanting to explore the different options when it comes to pickling. I can’t wait to try. Thank you for sharing!
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Thank you so much for your interest, dear Ashley!
Good luck pickling, and please let me know how it turns out.
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