I made some delicious kimchi (Korean Sauerkraut) over the weekend and am totally enjoying eating some with each meal! This is the recipe I used. It is from Nourishing Traditions by Sally Fallon
Makes 2 quarts:
1 head Napa cabbage, cored and shredded
1 bunch green onions, chopped (green and white parts)
1 cup carrots, grated (about 2-3 carrots)
1/2 cup daikon radish, grated (optional but I would include it if I were you)
1 Tablespoon freshly grated ginger
3 cloves of garlic, peeled and minced
1/2 teaspoon of dried chile flakes (I added 1 full teaspoon)
2 Tablespoons of sea salt
Place vegetables, ginger, garlic, red chile flakes and salt in a bowl and pound with a wooden pounder or a meat hammer to release juices. Place in a quart-sized, wide mouth jar and press down firmly with a pounder or meat hammer until the juices come to the top of the cabbage. The top of the vegetables should be covered completely by juices. Cover tightly and keep at room temperature in a warm place out of direct sunlight (I put them on top of my fridge) for about 3 days before transferring to the fridge for cold storage. They should taste sour and a bit tangy when ready!
For more information about cultured foods, check out this article below!
Belfast Natural Medicine's new convenient location:
38 Spring Street right behind the Belfast Free Library.
Come visit me today at the Belfast Coop. I will be manning a booth at their customer appreciation day from 10am to 2pm. Stop by and say hello!
I have been trying to find creative ways to eat all the delicious cucumbers this season has bestowed me! I can't wait to try this recipe from Ali and Tom (the authors of my favorite cookbook of all time and fellow Bastyr grads). This recipe was on their website this week! I'm sure it will be delish!
Don't forget to eat your breakfast- here's more reasons why!http://www.huffingtonpost.com/michael-stanclift-nd/breakfast-health_b_1598590.html?utm_hp_ref=healthy-living