Homemade Kim Chi

In effort to increase our nutrient intake, I decided to make some kimchi. Fermented foods are one of the highest nutrient content foods you can consume. However, because a lot of commercially prepared fermented foods are cooked after fermentation, the pro-biotics are often already killed by the time you consume them.

Ingredients

1 large Napa Cabbage or 2 small heads, sliced
3-4 cloves garlic, peeled and minced or 2 Tbsp garlic powder
1" piece of ginger, peeled and minced
6-7 green onion stalks, sliced (I used Egyptian Walking Onions)
2 Stalks Rubarb, sliced (optional)
2-3 Tbsp dried seaweed (optional)
1 c sugar or applesauce
1-2 c water
5 Tbsp chili powder
1/4 c sea salt

Method

Wash the cabbage in a 1/3 vinegar and water solution. Rinse well. Place in a large bowl and add the salt. Mix well and allow it to stand for about 4 hours.

Rinse the cabbage in water well and allow to drain. Add all the other ingredients and mix well. Add the mixture in a non-reactive container. Make sure that all the ingredients are submerged under the liquid. Cover and allow to stand at room temperature for about 24 hours. The longer it sits at room temperature, the faster it will ferment.

Transfer the mixture to the fridge. Refrigerating slows the fermentation process. If you don't want it to be too sour, consume the kimchi more quickly. It will last for about a month in the fridge.

Homemade Nori Crackers

This modified recipe is very easy and versatile.You can keep the recipe plain by omitting the nori and pepper mix, or you can add your own - think garlic powder, dried oregano etc to change the flavor! Baking a thicker dough makes more of a flat bread result, thinner dough makes a crisp cracker.

Ingredients

• 2 1/4 c all purpose flour
• 1/4 c flax meal
• 1 tsp salt
• 3-4 tablespoons butter; more as needed
• 1/2 c water; add more as needed
• 5-6 sheets (or to taste) roasted Roasted & Salted Nori (optional)
• 1 tsp S&B Assorted Chili Pepper (optional) 

Method 

 

Preheat the oven to 400F 

In a food processor, add all dry the ingredients and pulse until well mixed. For the Nori, just add in the whole sheets. It will break up in the processor. Add the butter and water until a non-sticky dough forms. If it doesn't stick, add more water. If it's too sticky, add more flour.

 

Roll the dough out into thin sheet onto a floured cookie sheet. You may choose to use a pasta roller for an even thickness. Cut into shapes if you wish, or you can just break up the cracker free-hand after its baked. 

Bake for 11-15 min, until slightly browned. Allow to cool and break into pieces (if not already cut into shape).