Posts Tagged ‘kimchi’

h1

RAW FERMENTED VEGETABLES IN CROCK POT

September 24, 2012

Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

Many ready-made foods are actually dead easy to make, and once one makes them, apart from a few exceptions, one usually never goes back to the store-bought versions. Fermented vegetables is one of such foods for me. It is ridiculously easy to make, taste way better than any store-bought jar, and last but not least, home-made means I can make it just how I like : choice of vegetables, slices one time, cubes or julienne the other, the  thickness of the slices, spices, …

You do not need a fermenting crock pot to make your own fermented vegetables, a home-made system works just as well, as discussed in this recipe for  homemade raw fermented vegetables / sauerkraut / kimchi.

But we literally always have a batch of vegetables fermenting, as we aim to eat fermented vegetables everyday for the probiotics. I decided to buy a purpose-built crock pot because it is a bit tidier than my previous technique. It is also more stable, it can even be considered decorative, and it means I have access to my large bowl to prepare big batches of kale chips

The process is exactly the same whether using a crock pot or not.

1. All your equipment should be perfectly clean, sterile, if possible. So start by washing your vegetables and washing your crock pot with boiling water. You don’t really need to use any soap, but you can rinse it with vinegar. Air dry.

2. Prepare the vegetables. I used a mandolin to make super thin strands of cabbage and carrot and leek slices. You can cut the vegetables using a knife, or use a food processor. If you use a mandolin, be very careful not to cut your fingers, as those babies have super sharp blades.

Prepare the cabbage first :

Add 1 tablespoon crystal or sea salt to the cabbage, and thoroughly massage the salt in.

Prepare the other vegetables :

By now, the cabbage will have softened and released some liquid. Add the other vegetables to the cabbage :

Put the vegetables into the crock pot, along with 1 litre of fresh pure water (spring water or flitered water). Using your fist, push the vegetables down. Cover them with the whole cabbage leaf you kept aside, and weigh them down with the stones :

Cover your crock pot :

Leave your crock in a warm room (like a kitchen). It will take a few days for the vegetables to ferment, 3 to 5. From day 2, the vegetables should start releasing some gas, and smelling ‘fermented’. Check on them and taste them daily.

Stop the fermenting process when you like it by transferring the vegetables to glass jars and putting them in the fridge. For crunchier vegetables, ferment then about 3 days. The longer they ferment, the stronger the taste and the softer the vegetables.

But again, remember, you do not need a crock pot to make your own home-made fermented vegetables / sauerkraut / kimchi.

To your good health

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/

h1

EASY RAW NORI ROLLS

August 27, 2012

Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

This makes a super easy, very nutritious and satisfying lunch (or snack, or dinner) on a rainy day.

For 8 rolls :

4 nori sheets

1 avocado

1 big handfull runner beans (string beans)

1/2 red pepper

1/2 yellow pepper

1/2 cucumber

1 small red onion

4 tbsp of homemade fermented vegetables

1 big handfull of alfalfa or clover sprouts (optional)

For the raw ‘thousand island’ dressing :

1 small handfull cashew nuts

1 tomato (I used a black Kumato)

1 tbsp olive oil

2 tbsp apple cider vinegar

1 tbsp lecithin granules (emulsifier, optional)

1/2 tsp honey

enough water to blend to a thick mayonnaise-like consistency

Make the raw ‘thousand island’ dressing by blending all ingretients in a high speed blender, adding the water gradually.

Cut the nori sheets in half.

De-stone the avocado and cut the flesh into slices. Slice the runner beans lenghtwise to get thin strips. Cut the peppers and the cucumber into similar julienne-like strips. Slice the red onion.

Take one half nori sheet and arrange about 1/8 of the vegetables onto it. Add about 1 tablespoon of dressing, then the sprouts, and roll the nori sheet into a tight roll.

Ta da … Enjoy

What is your favourite nori wrap recipe ?

Stay Well and Happy

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/

h1

5 minutes salad

August 21, 2012

Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

Sometimes we have a very precise idea of what we fancy for breakfast/lunch/dinner/snack … we might have decided to try that recipe a good friend gave us, or one from that excellent recipe book … but sometimes, we just have no idea. Yet, we have to come up with something.

On one of such mornings, right after our breakfast of green juice, I had to make ‘something’ for my partner to take with him for lunch. I started by washing some salad leaves, cutting them into bite-size pieces and throwing them into a bowl. Then I opened the fridge to see our jar of homemade kimchi / fermented vegetables (this particular batch had white cabbage, carrots, cucumber and leeks) say hello to me … 3 tablespoons of fermented veggies later I spotted the sprouting jars. The jar that was ready had a mix of quinoa, white radish and lentils.

With 2 minutes to go, I topped the bowl with some Goji berries, cacao nibs and hemp seeds. I kept dressing very simple (and very fast) : just some flax oil and some kelp powder. The salad already have enough complex flavours : the sourness and saltiness of the kimchi, the sweetness of the Goji berries, the wonderful slight bitterness of the cacao nibs, … I thouroughly mixed everything with my hands, and hey presto ! it was ready to pack. Oh, and at the very last minute I added a few black olives.

I had no idea of what the salad tasted like, but if not exactly delicious, at least he would have something healthy to eat …’  Around 1pm he sent me a text message saying that the salad was just amazing !!! I wished I had made enough for 2 … That evening he mentioned how much he had enjoyed the salad again, and I thought : ‘Oh, we might have a hit here …’

The next day I made the salad again, adding a few extras to take it to the next level. This is the improved recipe.

For 2 salad lovers in a hurry :

Salad greens (I used 1 lettuce and a handful of rocket, use any or your favourite)

Kimchi/fermented vegetables (Homemade or store-bought ; it is a pity to buy these, though, as they are so fun, easy and inexpensive to make). I will be posting a recipe soon, watch this space …

Sprouts (2 handfulls, any sprouts)

Wakame (or your favourite sea vegetable, to top on on those minerals – 5 to 10g of the dry sea vegetable to be rehydrated as per product instructions )

Goji berries (1 teaspoon, you don’t want to make the salad too sweet)

Cacao nibs (1 teaspoon)

Hemp seeds (1 teaspoon)

Flax oil (1 tablespoon)

Black olives (a dozen)

Ashwaganda (1 teaspoon – reputed adaptogen, also known as indian Ginseng)

Mushroom powder (1 teaspoon – Reishi, Cordyceps and Shiitake, to name but few, are used in traditional Chinese medecine for their exceptional immune boosting properties. We use store-bought exotic mushroom powders, and make our own from local mushroom. More on this coming soon …)

Kelp powder (1 teaspoon)

Chili flakes (just a sprinkle – optional, especially if you already used chili in your kimchi)

Combine all ingredients in a bowl, throroughly mix with both hands … ta da

I am sure you have exciting 5-minutes recipes …

Keep Smiling

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/

%d bloggers like this: