People's Republic of Fermentation // Episode 08: South Of The Clouds, Back To The Land

In Yunnan Province, we meet Chinese back-to-the-land picklers in Dali, and prepare a meal at a farm to table restaurant in Kunming.

// PEOPLE'S REPUBLIC OF FERMENTATION //

presented by: The Foundation For Fermentation Fervor

with: Sandor Katz
http://www.wildfermentation.com/

and Mara King
http://ozuke.com/

directed, filmed, edited by: Mattia Sacco Botto
https://mattiasaccobotto.pixieset.com...

additional editing: Fabrizio Grasso
http://fabriziograsso.com/

// EPISODE 8 RECIPES // by Mara King

Guizhou Douchi-inspired Twice Cooked Pork with cabbage

2 lbs Pork Belly
1 "biscuit" of Guizhou Douchi (can subs 2 tbs of regular douchi or 1 5oz packet of natto)
1/2 lb green cabbage cut into 1 - 2 inch chunks
1 clove garlic minced
1 small piece ginger minced (about 1/2 tsp)
1/2 tsp sugar
1/2 tsp salt
1 tsp light soy
2-3 oz green onions cut into 1 in pieces

Place pork belly in boiling water for 3-5 minutes (depending on thickness of pork). You want the inside of the meat to be pink and the outside firm. After taking out of boiling water run under cool water so you can handle it. Then slice as thinly as you can.

Heat wok or pan, then add pork. If fat side is substantial, no need to add any other fat for frying. If the fat side is more meat than fat then add a little butter or oil so the meat doesn't stick to the pan. Sprinkle with salt and sugar and move vigorously at high heat. Add the douchi or natto, garlic, and ginger. Again stir vigorously, add cut cabbage, and sprinkle another pinch of salt. Once cabbage has wilted and is tender but still crunchy, drizzle soy and vinegar, and stir in the green onions. Once incorporated and the onions begin to soften a little, the dish is ready!


Easy Gnocchi: (I dumbed down Mark Bittman's recipe to make it super bombproof)

2lb potatoes
1lb beets
1 egg
2 tbs ricotta
1 cup (plus) all purpose flour

Cook potatoes and beets together until soft - I did 8 minutes high pressure in the instant pot, waiting another 8 minutes after it beeped to do a quick release. With this method they are easy to peel so no need to do that before hand... just cut in half then cook and the peels slide right off. If you don't have a pressure cooker, you can do the beets and potatoes in the oven for 1 hour at 400°F, letting them cool naturally until you can handle.

Pass beets and potatoes through a food mill, or mash with masher until very smooth. Sprinkle 1/2 cup of flour on counter or wooden board and pile your potato beet mash on there, making a bowl in the center. Add egg and ricotta to the center. Using the flour, start to knead it all together. Add flour as you go, and stop when it all comes together and begins to show a little bit of elasticity. You can test when you are done by pinching off a piece and dropping in salted boiling water. If the gnocchi dough holds its shape it's good.

Roll gnocchi dough out on well floured board and cut into pieces. I like fatties - about 1 inch long and 1/2 inch wide. If you wish to freeze them, lay them flat on a well floured baking sheet and put them in the freezer. The following day you can transfer them into a plastic baggie. They are easy to cook from frozen, or cook them fresh. Boil just a few minutes and when they float and look a little worn/ragged they are done.

Beet Gnocchi with Brown Butter and Doubanjiang

3 cups beet gnocchi
3 tbs butter
1 clove garlic sliced
1 tbs doubanjiang
about 1 tbs of gnocchi cooking water
2 tbs chopped green onions
fresh grated parmesan

Brown butter at medium heat in a large skillet for 1-2 minutes. Add garlic slices and cook for another minute. Add doubanjiang mixed with a tiny bit of water to loosen it up to the butter then toss in the cooked gnocchi with more cooking water as needed to make sure they are coated. Top with cheese and enjoy.

I didn't add any salt as I use salted butter, and the douban and the parmesan are salty too, but add salt as desired.

Glossary / Notes:

Guizhou Douchi - The afternoon following the spontaneous feast we were invited to in Ximicun (Episide 7), feeling tipsy and with a bit of a dodgy liquor headache... back in Qinfen Village, Mattia had climbed up to the top of the hill with his camera equipment to get some sunset "b-roll", I was contemplating a nap when I heard an exclamation from Sandor. He had wandered over to one of the granny's houses and had discovered that she was processing something that appeared quite definitively to be natto. To make a long story short, the Dong people and we also saw that the Bai in Yunnan have their own version of natto. It is pounded, mixed with chiles, salt, and flowerpepper, then dehydrated over low coals and formed into cookies. A great way to preserve the natto with no refrigeration. They called it "douchi" but it had nothing in common with the blackened soy beans you see in other parts of China that goes by the same name.