Easy Korean Kimchi

With the new found American interest in probiotics, this Korean staple is finding its way to the American plate and palate.

Kimchi is Korea's most celebrated dish, and is the general term given to a group of fermented vegetables.

There are over 200 different kinds of Kimchi. In fact there is even a kimchi museum in Seoul, S. Korea.

According to the Korea Food Research Institute, correctly fermented kimchi contains higher amounts of lactic acid and lactic acid bacteria than dairy fermented products such as yogurt.

Kimchi contains protein, calcium, phosphorous, vitamins C, B1, B2, and niacin.

Kimchi is a must serve at Korean meals.

The following recipe

uses common ingredients usually kept on hand or easily found. The ingredients are cut into small pieces for easy eating and quicker fermentation.

QUICK KIMCHI RECIPE

1 head Chinese cabbage*, 2 ½ - 3lbs. (also known as Napa cabbage)

1 medium Asian radish

¼ cup coarse sea salt

4 scallions (cut into 1" pieces)

4 garlic cloves (minced)

2 tablespoons fresh ginger (minced)

2 tablespoons hot chili flakes

1 Teaspoon sesame seeds (optional)

Water

To prepare:

1 - Dissolve salt in 1 cup water/set aside.

2 - Thoroughly wash the cabbage/then cut into 2 inch lengths/peel Asian radish and halve it lengthwise, then halve lengthwise again - then slice thinly into ½" squares.

3 - Place cabbage and radish in a large bowl and pour salt water over them.

4 - Let soak overnight or at least 5 hours.

5 - After soaking drain vegetables BUT RETAIN SALTED WATER.

6 - Add scallions, garlic, ginger, chilipowder (and optional sesame seeds).

7 - Mix all vegetables, thoroughly, by hand

(using gloves as chilis may sting)

Pack all in a large jar (about 2 quart size)/pour the salted water over the mixture.

Leave an inch of space at the top of the jar.

Cover tightly.

Let sit for 2-3 days depending on how fermented you like your kimchi.

Refrigerate after opening.

Share and Enjoy!

* Although Napa Cabbage is preferred, regular cabbage can also be used.  

Italian Vegetable Soup

All I can say is this soup is a winner. It took no more than 30 minutes from serving the family to the crockpot being empty. I'd call that a good meal.



Italian Vegetable Soup

1 lb Italian sausage
1 onion; chopped
3 potatoes; diced
2 carrots; sliced
4 stalks celery; chopped
1 can red kidney beans (if using dried - 2 cups soaked and boiled)
1 can garbanzo beans (if using dried - 2 cups soaked and boiled)
2 cans diced tomatoes
1 can tomato paste
6 cups water
1 1/2 tsp salt & pepper
1 bay leaf
1/2 tsp Mrs Dash
1/2 tsp each dried Basil, Thyme, Parsley
1 Tbsp Worcestershire Sauce (Lea & Perrins)
5 Beef bullion cubes

Cook meat and onions together until meat is no longer pink and onions are translucent.

Prepare all vegetables.

Add everything to the crockpot. Mix well (especially the tomato paste).

Set crockpot to high. Cook 4-6 hours until all vegetables are done.

Season additionally if needed.

Vegetable Bake

There are so many variations to this recipe. Basically, throw in whatever vegetables you have lying around. There is no set amount to it. It's not a 'pretty' dish, but it tastes good.



I normally use:
2 lbs Brussels sprouts (stalk end cut off and Brussels sprout cut in half)
3 carrots
4 large or 6 small potatoes
1 lb mushrooms
1 lb green beans (fresh or frozen; not canned)
2-3 sweet potatoes
1 rutabaga
1 large onion
3 stalks celery

I may not put all of these in at once. It's pretty close though.

Preheat your oven to 425°

Chop the vegetables into 1 inch chunks. Put into a large roasting pan (something you roast your turkey in).


You can easily add meat to this. Cube cooked chicken, beef, pork, sausage, etc... Add to finished vegetables and mix well.