Vegan: Cabbage Kimchee Recipe
Recipe
Ingredients
1 lb chinese cabbage
1 lb white radish
3 tbsp salt
2 tbsp finely minced fresh ginger
1 1/2 tbsp minced garlic
5 scallions, cut into fine rounds, in, cluding green
1 tbsp cayenne
1 tsp sugar
Recipe
Preparation
If you are using a small, whole cabbage, cut it in half lengthwise,
and then cut it across at 2-inch intervals. If you are using half of
a large cabbage, cut it in half again lengthwise, and then crosswise
at 2-inch intervals.
Peel the white radish, cut it in half lengthwise, and then cut it
crosswise into 1/8-inch-thick slices. In a large bowl put 5 cups
water and 2 tablespoons plus 2 teaspoons of the salt. Mix. Add the
cabbage and radish to this water and dunk them in a few times as they
have a tendency to float. Leave the vegetables in the salty water.
Cover loosely and set aside for 12 hours. Turn the vegetables over a
few times.
Put the ginger, garlic, scallions, cayenne, sugar, and 1 teaspoon
salt in another large bowl. Mix well.
Take the cabbage out of its soaking liquid with a slotted spoon (save
the liquid) and put it in the bowl with the seasonings. Mix well.
Put this cabbage mixture into a 2-quart jar or crock. Pour enough of
the salt water over it to cover the vegetables (about 2 cups). Leave
1 inch of empty space at the top of the jar. Cover loosely with a
clean cloth and set aside for 3 to 7 days. In the summer, kimchees
mature with much greater speed; in the winter, the process slows
down unless the central heating is ferocious. Taste the pickle after
3 days to check on the sourness. When it is done to your liking,
cover the jar and refrigerate.
To serve, remove just as much of the kimchee solids as you think you
will need for a meal--a cupful is enough for 4 people--and put it in
the center of a bowl. The kimchee liquid in this pickle is left
behind in the jar and may be used to flavor stews and soups. Serve
this cabbage kimchee with any Korean meal.
~- Madhur Jaffrey, _World-of-the-East Vegetarian Cooking_
(Be sure and keep a close eye on the kimchee after the third day. If
mold appears, scoop out the mold, and refrigerate the kimchee
immediately).
Servings:
2
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Food Tips of the Week
A few tips on healthy eating
In planning a diet, the important thing is to also endeavour to restrict your ingestion of refined carbohydrates, salt and fats.
Some low carb diet guidlines:
* Use soya flour or baking mix.
When you have to use flour for baked goods, substitute soy flour or a baking mix such as Atkins soy baking mix. Most of the time, you may convert your most popular recipes that use standard wheat flour to use these alternatives.
* It is possible to make wonderful smoothies by using low carbohydrate yogurt.
I know, you can't really describe it as cooking, but if you really want smoothies you can make perfectly acceptable alternatives by using low carbohydrate yogurt and fruit. Clearly, you will need to ensure you only make use of fruit that is low in carbs and use the whole fruit as you need the fiber.
Foods containing allyl sulfides
( includes pickled shallots, chives and spring onions)
The onion and garlic family of foods is rich in allyl sulfides, a chemical which experts believe might be linked to a reduced risk of stomach and colon cancer.
Even though there is not much real proof obtainable, allyl sulphides are also thought to reduce the symptoms of colds, sterilization and fatigue.
Foods containing allyl sulfides are low in calories, so are ideal for including in your weight loss regime.
Vegan: Cabbage Kimchee Recipe Index from Recipes 4U
You no longer need to spend money on high-priced recipe cookery books or exorbitant nights out in over-priced dining establishments, just find and print the recipe that meets your requirements and before you know it, you will be preparing a good meal to amaze your friends in the comfort of your own kitchen
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