Kimchi

I made our first batch and it finished fermenting today so we tried it for lunch.  Talk about hot and spicy!  One of my sons (11-yr-old) said "It feels like some of the hot salsa we used to eat at restaurants".  Another son (10-yr-old) tried a bit then pushed it away, only to ask for the jar a few minutes later saying, "I'm starting to really crave it."  They both ate 2 helpings!  So did I.  My mouth is still watering just thinking about it.

The next time I make it I'll cut the amount of peppers because it was just a tad too hot, even though we ate it happily.  I used the recipe from Home, Health and Happiness, and would also like to try this version once I find the right kind of pepper powder and figure out how to make fish sauce.

1 Napa cabbage, washed and sliced thinly
1 bunch green onions, sliced (use both green and white parts)
3 carrots, grated
1 bunch radishes (didn't have, but would like to try it next time)
1 tbsp. fresh ginger, grated
4 cloves garlic, minced
4 chili peppers (I used serrano and they were HOT...need to decrease the amount or switch peppers)
4 tsp. sea salt
1 tsp. whey per mason jar

Mix it all together and pound for about 10 minutes to release the juices.  I prefer to stir it around with a big wooden spoon or my hands for a minute or two then let it sit for an hour or so.  Then come back and stir/squish with my hands and let it sit again.  After two or three times there is a lot of liquid at the bottom of the bowl and my hands aren't sore!  Pack it tightly into the jars and add the whey on top.  You want the vegetables to be submerged in their own juices...add some water if need be but leave at least an inch at the top.  Cover with a clean cloth or loose lid and allow to ferment at room temperature for 2 to 3 days.  You can taste it periodically to see when it reaches the flavor you like or when there are lots of bubbles up at the top and in the liquid on the sides.  Transfer to the fridge or cold storage.  It will last for several months, unopened.  Once you open it, use within a week or so.

This made about one quart, but I put it in two one-quart jars as it's easier for me to work with and then we're only opening one smaller amount at a time so it won't go bad.

The juice for this can be used in Stage 1.  In Stage 3 you can start eating the vegetables.

Cortido

This is a Latin American version of sauerkraut...kind of.  We love the taste and even my kids will eat it.


1 head cabbage - green or red, or half of each
2 onions, white or yellow - thinly sliced
3 carrots, grated
1 tbsp. dried oregano
3 cloves garlic, minced
1/4 to 1/2 tsp. red pepper flakes
1 tbsp. sea salt
1/4 c. whey OR an additional 1 tbsp. sea salt


Wash all the veggies as needed.  Cut and core cabbage then thinly slice or coarsely chop.  Place in a large bowl and add other ingredients.  Some directions say to pound/squeeze/smash for about 10 minutes.  I've had best results by spending a minute or two squeezing/stirring with my hands, then letting it sit for an hour or so.  Squish/squeeze/stir with clean hands again for one to two minutes, then let sit another hour or two.  Repeat as many times as necessary until you have a nice puddle of liquid at the bottom of the bowl.  Pack the cortido into clean quart or other sized glass jars.  Push it down hard.  Leave at least an inch at the top.  You want the vegetables submerged so add water if the veggie liquid isn't enough.  Cover with a clean cloth or a loose lid and let ferment in a warm (think cupboard or basement shelf) for 3 days.  You'll start to see bubbles and the liquid may rise up (or spill over).  Taste every day or so until it reaches the taste you want.  Once done, transfer to the fridge (or cold storage) where it will last several months.  Once it's opened and you're digging into it every day, it's best to use within a week or so.  


This makes between one and two quarts - it depends on how big your cabbage and carrots are.  The juice can be used starting in Stage 1 and the vegetables can be eaten in Stage 3.