This is one of my favorite juicing recipes. I really think turmeric root and carrot pair well together. It might be hard tracking down the turmeric root as it doesn’t seem to be readily available in most grocery stores. If you haven’t tried juicing it before I’d highly recommend giving it a try. There is a very unique smell that the turmeric gives off when juiced but I can’t really put it into words. Also be warned that it tends to stain anything and everything it comes into contact with including your fingers. I often go to work with yellowish fingertips. It does eventually wash off, though.
This a really tart recipe as I like very tart flavors. If you aren’t like me then I would recommend only using half a lemon or adding more of the other ingredients to cut the taste of the lemons. I don’t usually have exact amounts; I eyeball and taste until I get the flavor that I like. I’ve been using an Omega 8006 juicer. Awhile back I upgraded from a centrifugal to a masticating juicer and have been really happy. What equipment is everyone else using?
Turmeric Carrot Juice
- 6 carrots
- 5 celery stalks
- 1 lemon
- 1 apple
- 1/2 cucumber
- 2-3 pieces of turmeric root
- Juice all ingredients. Drink.
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This week I’m really excited to attend a fermentation demonstration and book signing at my local co-op. I’ll update more on the book and event in the following days, but I thought this would be a great opportunity to tie in this event with one of my favorite fermented recipes: kimchi.
Update: Unfortunately, I wasn’t able to attend the demo. The weather has been crazy here in the Pacific Northwest which typically translates to nightmare commuting. I’ve attached a link to the book. It’s called Fresh & Fermented; I’m excited to get my hands on a copy and tryout some of the recipes.
This is the first kimchi recipe that I made that I’ve really enjoyed. I generally stick with the traditional ingredients you find in kimchi such as napa cabbage but it really seems like you can use any type of cabbage – even good ole’ green cabbage which you can find in any grocery store will work – or pretty much any vegetable for that matter.
The recipe that I make can be easily doubled. The only problem I’ve encountered when making large batches is finding a big enough bowl to hold the cabbage, although, once you mix in the salt water solution it wilts down significantly. This recipe doesn’t take much physical work but it does take a few hours from start to finish. I’d recommend starting early so that you’re not up till the wee hours of the morning scooping fermented cabbage into jars. I end up in this situation all the time!
I usually start by cutting the head of cabbage into quarters and then remove the core. Cut the whole head into bite sized pieces. It doesn’t have to be exact.
Mix up your brine and pour it over the pieces. I use my hands to get the liquid evenly distributed. Cover it and let sit for about 4 hours.
Drain and rinse the cabbage to remove any excess salt. Add and evenly distribute the ko choo kah rhoo paste and green onions.
Blend together water, apple, onion garlic, and ginger until liquified and add to cabbage. Spoon into clean jars leaving enough room at the top for the kimchi to expand. Leave jars out for about 24 hours and then transfer into the refrigerator. The kimchi is a fermented food and will keep for a long time but the taste will become stronger as well. Enjoy!
- 1 head of nappa cabbage, chopped into bite sized pieces
- 1/4 cup sea salt dissolved in a small bowl with water
- 1/4 cup ko choo kah rhoo (Korean chili powder)
- 1 tbsp. garlic, chopped
- 1 tbsp. ginger, chopped
- 3-4 green onions, chopped
- 2 tbsp. salt
- 1/2 yellow onion, roughly chopped
- 1 apple, peeled and cored
- 8-10 pint sized mason jars
- 1. Place chopped cabbage in a large bowl and pour salt water solution over the top. Mix well and allow to sit for about 4 hours. The salt will pull water from the cabbage causing it to wilt and shrink down.
- 2. Move the cabbage into a colander and rinse thoroughly to remove any excess salt. Once it's drained move it back into the large bowl.
- 3. Add enough warm water into the ko choo kah rhoo to form a paste. Add this to the cabbage and mix together. Gloves might be advisable if you're using your hands. Mix in green onions.
- 4. In a blender add 1 cup water, onion, apple, garlic, and ginger. Blend until ingredients are liquified.
- 5. Pour contents of blender over cabbage a mix until all ingredients are evenly incorporated.
- 6. Transfer cabbage into jars leaving an inch or 2 at the top as the cabbage will expand as it ferments. I also tamp the cabbage down as I'm spooning it into the jars. Distribute any leftover liquid equally among the jars and cap tightly.
- 7. Leave the kimchi on the counter to ferment for about 24 hours then move into the refrigerator. I live in a colder climate and will often leave mine out for 48 hours or longer.
- The taste of the kimchi will get stronger the longer it's left to ferment. I typically know it's ready to eat when the lid hisses or pops after being opening. The taste has a fizzy, champagne-like flavor, in my opinion.
Adapted from Healthy Green Kitchen
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