Another Kimchi Adventure. . .

Today I realized I had lots of vegetables that would be great chopped up and naturally ferment into Kimchi.

when using cabbage and the right vegetables, combined with Kosher or Himalayan pink salt, no vinegar is needed and this natural method is more gut healthy

Ever since finding a milder version of Kimchi, at Northern Waters Smokehouse, a multi-faceted Duluth deli-sandwich specialty shop, I've been so intrigued and just love their  milder spin on this.

I've recreated something similar several times, but after this batch is gone, I think it'll be time for a trip over there to buy more of the Northern Waters version get myself back on track by reminding myself again what my original inspiration actually tastes like.
 
For the first part of the process, I chop-sliced the following into a big glass or non-metal bowl:

1 sm.-med. heavy green cabbage

1/2 sm. heavy purple cabbage
1 sm.-med. yellow onion
part of a purple onion
5-6 green onions
1/2 lg. green pepper
2 ribs of celery
2 carrots

Sprinkle 1/3c Himalayan pink salt over all of this and massage it into the vegetables for several minutes. It'll start pulling the water out and shrink the volume.

Let this just do its thing on the counter for a couple hours. Next add 10c of cold water and again massage the vegetables. Cover with a heavy platter to make sure everything is submerged and leave on the counter, if your kitchen is below 65°, or put in the 'fridge for 24 hours.

~ ~ Next Day ~ ~

Drain the vegetable and rinse well with fresh cold water, then let drain again. While this is happening, whisk the following ingredients in a small bowl:

2t finely ground black pepper
2t finely ground red pepper
1T granulated garlic
1T ground turmeric

1T ground ginger

1/3c soy sauce
2t sugar

Put the vegetables back in the big -washed and dried- bowl. Pour the sauce over everything and mix it all well, again with your hands, or a heavy wooden spoon. Fill quart jars. Be sure to push the vegetables down to release more brine. Use thick glass weights if necessary, to keep everything submerged.

Cover each jar with cheese cloth, using a rubber band to hold it tight on the jar. Or a circle of paper towel, secured with a canning ring or sprouting jar top. Not airtight - so gas can escape. Leave on the countertop 24-72 hours.

Check it each day and refrigerate when it until has the tang you like.

This will be best if chilled a week or so. It's fermented, so it will keep a while in the refrigerator. Great as a vegetable side dish, on a hearty sandwich . . . Lin

A Simple Kimchi

1 med.-lg. green cabbage

⅓-½ med. purple cabbage
6 lg. green onions

3 med. carrots

⅓c Himalayan pink salt

Thinly slice the cabbage, onions and carrots into a large bowl.  Salt everything and massage it into the vegetables.  Let stand for 2 hours.  Add 10 cups of water and massage again to be sure all the vegetables are well coated and covered with the salted water.  Keep vegetables submerged with a heavy glass plate.  Put in a cool spot on your countertop or 'fridge for 24 hours.

1½T finely ground red pepper

1½" cube of peeled ginger

6-8 large cloves garlic

¼c bottled fish sauce

2t sugar

Drain the vegetables in a large colander and rinse well.  Let drain while mixing the sauce ingredients.  Finely chop the garlic and ginger then combine vegetables and sauce, mixing well with your hands in the large bowl that was washed and dried.  Fill vented kimchi jars with the mixture and refrigerate.  This is best after being chilled a week or so.  It's fermented, so it will keep a long time in the refrigerator. . .Lin    

Another Power Salad

1c pea sprouts

1c Northern Waters Kimchi

½c small red bean sprouts

½ med. tomato

½ avocado

3 sliced radishes

1 mini English cucumber

a little olive oil and balsamic vinegar

Combine everything in a big bowl.  Makes 2-3 small salads or one really big one.  Today, this is Breakfast! . .😊. . Lin

And I'll Have, Two Eggs Over. . . .Kimchi!?!

½c Kimchi

2 hard boiled eggs

a little ranch dressing

I've always leaned in —> to odd food combinations.

Sometimes it's bad, but mostly, it's a good, expansive experience.  Kimchi has such a unique crunch, and when you find one that contains the exact, right amount of heat. . .well, it's just amazing.  This came together, all chopped up and stirred. . .as breakfast today.  It would be oh, so good, with some crispy, buttered rye toast!  Or just as is, all by itself, which is how I had it.  Listen to your cravings, let your taste buds dictate and, most of all, Be Creative! . . . Lin

Kimchi-Brussels Sprouts, Eggs and Jerky

7 Brussels Sprouts

1 small sweet onion

1T butter

Kimchi - medium hot

2 Jumbo Eggs

beef or turkey jerky 

~ Cut the sprouts in half, wedge the onion, then simmer together, in a little water.  As the water evaporates, add butter and Kimchi.  Cover and let steam-simmer 5 minutes.  Plate this, cover and start your eggs - cooking however you like them.  Serve this with a side of jerky.

I had a serious sugar craving late last night and way overdid it!  I was immediately tired and crashed for a full 8 hours.  Sugar coma??  This morning I was incredibly shaky.  PROTEIN!  I know eggs and a little meat, along with lots of water, can really help, so this breakfast was perfect. Regarding Kimchi - There are incredible probiotics, vitamins and other nutrients in naturally fermented foods!  Sauerkraut, Kimchi as well as naturally fermented pickles.  Read the labels.  Naturally Fermented Pickles are those with no vinegar added.  They're often more expensive since the curing process takes longer and is a bit more labor intensive, but so worth it!

This plate came together in about 12 minutes.  Take the Little-Bit-of-Time it takes, to create healthier food options for yourself and those you love. . .Lin

A Quick Hit of Protein, Vegetables and Good Fat

4 thin slices of Black Forest turkey

4 thin slices of Keeeygold Dubliner Irish cheese

¾-1c medium spicy Kimchi

½ avocado and 4 cherry or grape tomatoes

Okay, okay, yes. . .this has lunchmeat. . .  I buy some, very rarely, to go with slices of cheese when I know I'll need a quick, serious hit of animal protein.  Lunchmeat is full of chemicals and sodium, is NOT a healthy choice 😐 I needed something for a 6-7 meet-up I have with a new walking-running I'm joining tonight.  (YEA!!! - I'm SO excited!!!)

I remember from YEARS ago when I was running regularly, that in the mornings, I need to eat an hour before a run.  My body burns through food very fast at that time of day, and if I didn't eat at just the right time, I'd run out of energy, and be starting, half way in.  For a running group we were in in the '80's and '90's, at 6pm, I had to eat around 3pm.  Anything later and it felt like I was running with a bean bag stuck in my gut!  So my metabolic rates seriously slows down in the late afternoon.

This plate went together in 7 minutes 😀 Fix it quick - and try to keep it healthy! . . . Lin

A Milder Shade of Kimchi

1c chopped kimchi

3-4c chopped green cabbage

a little of the hot juice from the kimchi

There's a good little eat-in or take-out, Chinese restaurant in Superior, WI where you can get a big jar of kimchi for $10.  It's a little hot for me right out of the jar, so I always combine it with some fresh, chopped green cabbage.  Chop the kimchi and cabbage.  Mix and add a little of the juice from the kimchi.

You might have to play around with the proportions a bit until you get it right for your taste.  It's really good though, and fermented foods such as kimchi, sauerkraut and natural brined pickles (no vinegar added) are really great for your digestion.

With our 'refined' western palettes it may take a little time to get used to incorporating such things in your diet, but it's worth the time and trouble.  Your 'gut' will thank you. . .Lin

Baked Eggs and a Great Chef's Salad!

6 eggs

Put eggs in a muffin tin.  Bake in a 325° preheated oven for 30 minutes.  The brown spots and coloring on the inside of the one egg that cracked, were puzzling, but these turned out very well as an alternative to traditional hard-boiling.

2T plain Greek yogurt

1T mayonnaise

1-2t whole grain, seedy brown mustard

2T coriander (cilantro) chutney

Mix these ingredients in a big bowl as dressing for 1 very large salad.

Add:

2/3c homemade Korean Kimchi - sliced-chopped

1/2 chopped, rough-peeled cucumber

1 chopped Roma tomato

1/2 chopped avocado

1/2 sm. chopped sweet onion

1 lg. handful of fresh spinach

a handful of sunflower seeds

1 chopped baked egg

This was an excellent Chef's Salad.  I'll for sure make this again.  I've been wanting to eliminate bottled dressings and this one I threw together had tons of flavor.  Sort of a Spicy Cilantro Ranch dressing.  It's so nice knowing I can create the flavors I want using fresh ingredients without all the preservatives used by the big companies in their factory-made dressings.  Also, a little extra-virgin olive oil and good Balsamic vinegars are always a great choice for a nice clean, flavorful dressing.  Oils are available in many flavors, as are the Balsamic vinegars. . .be bold and try new ideas! . . . Lin