Tag Archives: snack

How to Make Kimchi!

kimchi

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 firindexst 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!

Vegan Kimchi
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Ingredients
  1. 1 head of nappa cabbage, chopped into bite sized pieces
  2. 1/4 cup sea salt dissolved in a small bowl with water
  3. 1/4 cup ko choo kah rhoo (Korean chili powder)
  4. 1 tbsp. garlic, chopped
  5. 1 tbsp. ginger, chopped
  6. 3-4 green onions, chopped
  7. 2 tbsp. salt
  8. 1/2 yellow onion, roughly chopped
  9. 1 apple, peeled and cored
  10. 8-10 pint sized mason jars
Instructions
  1. 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. 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. 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. 4. In a blender add 1 cup water, onion, apple, garlic, and ginger. Blend until ingredients are liquified.
  5. 5. Pour contents of blender over cabbage a mix until all ingredients are evenly incorporated.
  6. 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. 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.
Notes
  1. 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
Artisanal Vegan http://www.artisanalvegan.com/

Tamarind Pods

Yesterday I was out with a friend looking for gypsum powder. I have a bag of organic soy beans that were gifted to me and need to be put to use. I had the idea of making my own tofu (I’ll save that for another post) and was gathering the necessary ingredients. The last stop was at a small Asian market. My friend bought me a box of sweet tamarind pods. I’ve used the paste in recipes before but have never had the actual pod.

tamarind box

I think these make an excellent snack. They’re good for you – packed full of vitamins and minerals – and oddly filling despite not being very big. Most importantly for me, I really like snacks that require a little work so that I’m not mindlessly eating.

tamarind pods

I like to crack the pods open and remove the wood veins that run through them before popping them in my mouth. Be careful not to chew though as there are seeds in the middle. As far as taste goes, I’d place it somewhere between a prune and cherry.

Does anyone else enjoy these? I’d be curious as to what other uses people have for them?

 

Super Green Smoothie¹⁰

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I’ve never been great at math – not even good, actually. I remember I was in the slow math class in elementary school. I wasn’t the slowest of the group, though. I recall the teacher instructing us to count on our fingers and I was the fastest finger counter.

We once played a game where a math problem was written on the board and we went around the room challenging each other with the winner moving to the next round until everyone in the class had a change to compete. I was the last student standing, the winner. I still feel the pride from winning and in all honestly, I’m not entirely sure I actually won; I might have made it all up, but I believe I did and that’s all that matters.

With that being said, something to the “10th power” in relation to anything has got to be amazing, right? I thought I’d start with something super easy that I make several times a week after my runs and before heading off to work. I’ve made many variations of this over the past year or two and this seems to be the combination that I like best. It’s filling, tastes amazing, and is a great source of greens.

Super Green Smoothie

Ingredients:

1 cup non dairy milk  (I use soy but any will do.)
2 hand fulls of spinach
1 -2 springs of fresh mint
1 squeeze of agave
1 tbsp. hemp protein powder
1 tbsp. ground psyllium husk
1 tbsp. Trader Joe’s Very Green Powder
1 tsp. matcha powder
1 Frozen Banana
crushed ice

ingredients

Directions:

In a blender, add about a 1 cup milk with 2 handfuls of spinach and a spring of fresh mint. Blend until greens are liquified. Add in all other ingredients and continue blending until well incorporated.

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Add the banana (cut into pieces) and crushed ice into blender. How much iced depends on how thick you like the smoothie. Continue to blend and pour into large cup. I find that this recipe yields enough for 2 people, so add/subtract ingredients to your preferences.