* Exported from MasterCook *
30 Minute Vegan Kim Chi
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large head green cabbage -- or naps cabbage
2 tablespoons sea salt -- or to taste
1/4 cup minced fresh garlic
2 inches peeled and minced fresh ginger
1 jalapeno chile pepper -- or other hot pepper, seeded and minced
1 tablespoon ground cayenne -- or other hot chile powder, to taste
1 tablespoon unpasteurized miso paste -- optional
1 tablespoon agave nectar -- Sucanat, or organic sugar
1 cup diced mixed vegetables -- optional, (try green onions, cucumbers, carrots, cauliflower, broccoli, bok choy, or daikon)
1 cup water
Rinse the cabbage well and remove the outer leaves and the root. Save the
outer leaves for later use. Chop the remaining cabbage into 1/2-inch
strips and place in a 2-quart mason jar (or two 1 -quart jars). Add 2
tablespoons of the salt and fill the jar with water. Allow it to sit for 1
to 2 hours.
Meanwhile, combine the remaining salt and all of the other ingredients in
a large bowl with just enough water to create a creamy paste.
Drain and rinse the cabbage well. Add to the bowl with the paste, and
mixed vegetables, if using. Mix until everything is well coated.
Return this mixture to the mason jar, add water to cover, and top with the
outer cabbage leaves. Loosely place the cover on the jar. Allow the jar to
sit at room temperature, out of direct sunlight, for 3 to 5 days,
depending on the climate. The final product should have a spicy and tangy
flavor. After this time it is then ready for the fridge, where it can
continue to ferment for at least a month and even longer.
Makes 4 to 6 cups
Though it needs to ferment for a few days, homemade kimchi is well worth
the wait. Considered by many to be the national dish of Korea, kim chi is
a spicy and tangy, cultured vegetable dish, typically with cabbage as the
base (consider it the sauerkraut of the East!). There are countless
varieties, each making use of different vegetables, spices, and pickling
ingredients. This is a simple version, which takes a short while to
prepare. Serve as a side with Lemon Rice (page 187), with all your Asian
meals, and as a filling in Nori Rolls (page 157).
Chefs' Tips and Tricks: As is seen in cultures around the world, pickling
foods is the most ancient method of food preservation. It assists in
breaking down food, making it more easy to digest. The pickling process
also provides beneficial bacteria that can assist in digestive health.
Cuisine:
"Asian"
Source:
"The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
Murray, 2010"
S(Formatted by Chupa Babi):
"Aug 2013"
Yield:
"5 cups" (10 one-half cup servings)
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 44 Calories; 1g Fat (9.3% calories
from fat); 2g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;
1211mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable;
0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 3681 0 20130 0 0 0 0 866 920011 0
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