Vegan: Cabbage Kimchee Recipe


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Vegan: Cabbage Kimchee Recipe from the Recipes 4U Collection

 

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

Weight loss hints and tips

In planning a meal plan, the most important step is to make efforts to lower your intake of fat, salt and refined carbohydrates.
The argument against low carbohydrate diets
Its all the rage, but it is truly safe and healthy for you?
Although there is some anecdotal evidence that suggests that low carbohydrate diets may help with your diet, some of this some research has caused much debate between nutrition gurus, and their safety has been the cause of great debate
Higher consumption of animal-based products might lead into increased consumption of saturated fat and cholesterol, which many authorities believe will increase the risk of coronary problems.
Foods containing allyl sulfides
( includes pickled shallots, chives and spring onions)

The alliaceae family of vegetables is rich in allyl sulfides, a chemical which experts believe may be linked to a reduced risk of stomach and colon cancer.
Even though there is not enough, definitive proof available, allyl sulfides are also thought by nutritionalists to aid in antiinflammatory effect, arteriosclerosis and physical exhaustion.

Foods containing allyl sulfides are low in calories, so make sure you add them to your weight loss regime.






Vegan: Cabbage Kimchee Recipe Index from Recipes 4U

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This Vegan: Cabbage Kimchee Recipe is one of our Vegetarian Recipes, which have been assembled from submissions from site visitors and `free to use` sources. Obviously, as there are more than 50,000 recipes in our cookbook it is impossible to try out every recipe in the collection, so take care and plan carefully. If a recipe appears to be wrong, please tell us.


 

Vegan: Cabbage Kimchee Recipe

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