Traditional Tuesday’s Nutritious and Delicious Blog Carnival is for anything involving traditional foods. Recipes, techniques, tips, discussions on the hows and whys we do what we do, kitchen organization, appliances used, fitting traditional foods into your life and schedule, anything under the banner of traditional foods is wonderful. Posts, Facebook pages or websites on the politics of real foods and action alerts for individual states or topics are also welcome.
- If you are linking to a recipe, it must be traditional foods. No white flour, white sugar, yeast, packaged or processed products and the like.
- Please link to your article only and not directly to your blog front page.
- Please place a link back to this post. Place the URL of the carnival post, copied from your browser address bar, at the bottom of your post. A badge is below, if you wish to use that instead. To link back, just edit your post and put a link to this blog post at the very bottom of your post. It’s good etiquette and it helps both of us.
- Please only link posts that fit the carnival description. Old and archived posts are most welcome as long as you post a link back as described above.
- Links that do not follow these rules will be deleted.
- Linky will stay open from 12:01AM Tuesday to 11:59PM Friday EST.
Traditional Tuesday’s Nutritious and Delicious Blog Carnival is for anything involving traditional foods. Recipes, techniques, tips, discussions on the hows and whys we do what we do, kitchen organization, appliances used, fitting traditional foods into your life and schedule, anything under the banner of traditional foods is wonderful. Posts, Facebook pages or websites on the politics of real foods and action alerts for individual states or topics are also welcome.
- If you are linking to a recipe, it must be traditional foods. No white flour, white sugar, yeast, packaged or processed products and the like.
- Please link to your article only and not directly to your blog front page.
- Please place a link back to this post. Place the URL of the carnival post, copied from your browser address bar, at the bottom of your post. A badge is below, if you wish to use that instead. To link back, just edit your post and put a link to this blog post at the very bottom of your post. It’s good etiquette and it helps both of us.
- Please only link posts that fit the carnival description. Old and archived posts are most welcome as long as you post a link back as described above.
- Links that do not follow these rules will be deleted.
- Linky will stay open from 12:01AM Tuesday to 11:59PM Friday EST.
I say “Japanese-ish” because this is a mish-mash of things I have on hand. No extra fancy ingredients that are hard to find. Most of these ingredients are readily available in even the most “American” of grocery stores like mine. It’s more the concept of a Japanese Hot Pot that I’m invoking here. The same goes for you. If you don’t have all the ingredients on hand, play around with other ingredients. Daikon radishes are only available occasionally here, try regular radishes or leave them out. No dried shitake mushrooms? Use what you can find. If they are fresh mushrooms, use chicken broth in place of the mushroom broth. Use regular cabbage for napa cabbage. Play around with it. I don’t think I’ve ever made this dish the same way twice.
I whipped this together on a whim for lunch one day and it’s become a family favorite. My most favorite meals usually use only one pot. I like my food mixed together. I’ve never been one to keep my food separated on my plate. I mix it all together. My kids don’t really get a choice so it’s never been an issue for them either. One pot equals less dishes for me. Also, my reluctant veggie eaters are more likely to eat some veggies if they are all mixed in. Even if they try to pick out the bits of green, it’s impossible to get it all.
For the grain-free folks out there, just leave out the rice noodles. You can serve this atop spaghetti squash for extra yum.
Pour boiling water over the dried mushrooms. Cover and let soften for about 10 mins. Drain and reserve liquid. Slice mushrooms. Add soy sauce and mirin to mushroom broth.
In a large saucepan (enamel covered cast iron dutch oven is the best but stainless steel works), melt lard. Saute onions until soft. Add ground pork and brown.
Layer kombu, carrots, daikon radish, mushrooms and cabbage. Pour mushroom broth mixture over everything, cover and let cook for 10 mins.
Add noodles, pushing them down into the liquid. Cover and let cook until noodles are soft, about 10 mins.
Traditional Tuesday’s Nutritious and Delicious Blog Carnival is for anything involving traditional foods. Recipes, techniques, tips, discussions on the hows and whys we do what we do, kitchen organization, appliances used, fitting traditional foods into your life and schedule, anything under the banner of traditional foods is wonderful. Posts, Facebook pages or websites on the politics of real foods and action alerts for individual states or topics are also welcome.
- If you are linking to a recipe, it must be traditional foods. No white flour, white sugar, yeast, packaged or processed products and the like.
- Please link to your article only and not directly to your blog front page.
- Please place a link back to this post. Place the URL of the carnival post, copied from your browser address bar, at the bottom of your post. A badge is below, if you wish to use that instead. To link back, just edit your post and put a link to this blog post at the very bottom of your post. It’s good etiquette and it helps both of us.
- Please only link posts that fit the carnival description. Old and archived posts are most welcome as long as you post a link back as described above.
- Links that do not follow these rules will be deleted.
- Linky will stay open from 12:01AM Tuesday to 11:59PM Friday EST.
I had the pleasure of chatting with Lydia at Divine Health From the Inside Out this weekend on one of my favorite subjects, fermentation. We talk about the basics of fermentation, what equipment you need (or don’t need), what recipes to start with, how to get your kids on board and whether you need to use a starter or not.
This interview is part of Lydia’s online e-course Heal Your Gut. If you missed this current class, no worries. It’ll be offered again, class starting July 10th. This is just a sneak peak of the goodness you’ll experience with the course.
Kimchi, either you love it or you hate it? The smell either makes you salivate or nauseous. Which is if for you? I adore kimchi!
There are about as many kimchi (kimchee, kim chee, gimchi) recipes out there are there are fermenters. So what makes something kimchee? Inclusion of napa cabbage? Not necessarily. Daikon radish? Maybe but not really. Does it have to have ginger and garlic? Meh, no. There are 187 documented variations of kimchi and I’m sure many more undocumented versions.
I think the only common theme I’ve seen through out kimchi recipes is the inclusion of red pepper powder and that’s about it. A traditional, made in Korea kimchi seems to usually consist of napa cabbage, onion, maybe daikon radish, pepper powder and fish sauce. I like to keep things close to traditional so that is how I made mine. I might start playing with ingredients with my next batch.
Trim ends and roughly chop cabbage. Slice onion thinly and mince green onions. Chop radish into 1/2" pieces.
Weigh vegetables to determine how much salt to use. Check the chart below or use 4.4 gms of salt per pound (round up to the nearest gram). My veggies weighed about 5lbs so I used 22 gms of salt.
In a large bowl, combine cabbage, onion, radishes, red pepper powder and appropriate amount of salt. Let set for about 20 mins to let the brine release.
Pick your jar size. 2 lbs fits snuggly in 1 quart but you need room for expansion. My 5 lbs fit nicely into a 3L jar.
Pack vegetables into the jar a few scoops at a time. Use a kraut pounder, wooden spoon or rolling pin to pack the veggies in tight and release the brine. Fill jar until it is no more than 75% full to leave room for expansion.
You should have at least 1" of brine above the veggies. If you don't have that much, add more 2% brine (19 gms or 4 tsp of fine grain salt per quart of water).
Let set at room temp for 5-7 days. Once bubble activity slows down, let it continue to ferment in the fridge.
Many people like to eat their kimchi right away but I like to let mine ferment for a full 12 weeks.
If you don’t have a kitchen scale, a fine grained salt weighs about 5 gms per tsp. Use a salt with no additives, ideally a mineral rich sea salt or Himalayan pink salt is best.
1 lb vegetables needs 5 gms salt
2lbs vegetables needs 9 gms salt
3lbs vegetables needs 14 gms salt
4lbs vegetables needs 18 gms salt
5lbs vegetables needs 22 gms salt
*Need red pepper powder? You can either use cayenne or you can grind up crushed or whole chilies in a coffee grinder. Don’t use a food processor or your eyes and nose will hate you. A coffee grinder contains the powder, keeping it from floating in the air.
** This recipe calls for less salt than most kimchi recipes. If you have a good anaerobic jar, you can use less salt without worry. If you don’t you’ll want to use more.
Check out my post on Trouble Shooting Sauerkraut. Much of what happens with sauerkraut is true for kimchi as well.
Traditional Tuesday’s Nutritious and Delicious Blog Carnival is for anything involving traditional foods. Recipes, techniques, tips, discussions on the hows and whys we do what we do, kitchen organization, appliances used, fitting traditional foods into your life and schedule, anything under the banner of traditional foods is wonderful. Posts, Facebook pages or websites on the politics of real foods and action alerts for individual states or topics are also welcome.
- If you are linking to a recipe, it must be traditional foods. No white flour, white sugar, yeast, packaged or processed products and the like.
- Please link to your article only and not directly to your blog front page.
- Please place a link back to this post. Place the URL of the carnival post, copied from your browser address bar, at the bottom of your post. A badge is below, if you wish to use that instead. To link back, just edit your post and put a link to this blog post at the very bottom of your post. It’s good etiquette and it helps both of us.
- Please only link posts that fit the carnival description. Old and archived posts are most welcome as long as you post a link back as described above.
- Links that do not follow these rules will be deleted.
- Linky will stay open from 12:01AM Tuesday to 11:59PM Friday EST.
Bacon, kombucha, fresh cheese, herbs and a garden fresh tomato. Yes please!
Garden fresh tomatoes don’t exist yet here so I’m relying on store bought for the moment. Not nearly as good as those juicy beauties I bit into this last summer but they’ll do for now. As I look out my window at my snow covered garden, I cannot wait for summer.
In this recipe, I cook the kombucha down. Kombucha is considerably weaker and thinner than balsamic vinegar so to make it stronger, I reduced it. I have about 7 gallons of over brewed kombucha to use, so I’m ok with cooking some of it. Yes, it kills the bacteria but it’s still full of vitamins and beneficial acids that a good for aiding in digestion so not all is lost. Make the reduction sauce ahead of time to allow it to cool before serving. Reduction sauce is a great topping for most any vegetable and can be used in salad dressings as well.
Kombucha Reduction Sauce
2 cups kombucha vinegar (brewed so long, no sweetness is detected, mine is a good 6 months old)
2 tsp coconut sugar (honey or sucanat)
In a small saucepan over med/high heat (with the vent on, the vinegar is powerful smelling), mix sugar and kombucha and reduce to about 1/2 cup. Set aside and let cool.
My reduction sauce ended up a deep purple brown because I used a grape flavored kombucha. A plain kombucha would be more brown colored.
Bacon Caprese Salad
2 slices bacon, cooked and crumbled
1 ripe tomato
4 thick slices fresh mozzarella
4 large basil leaves, slivered
1-2 tbsp extra virgin olive oil
1-2 tbsp kombucha reduction sauce
Slice tomato into 4-5 thick slices. Place a piece of cheese between each slice along with a sprinkle of bacon and basil. Pour olive oil and kombucha sauce over the top.
Traditional Tuesday’s Nutritious and Delicious Blog Carnival is for anything involving traditional foods. Recipes, techniques, tips, discussions on the hows and whys we do what we do, kitchen organization, appliances used, fitting traditional foods into your life and schedule, anything under the banner of traditional foods is wonderful. Posts, Facebook pages or websites on the politics of real foods and action alerts for individual states or topics are also welcome.
- If you are linking to a recipe, it must be traditional foods. No white flour, white sugar, yeast, packaged or processed products and the like.
- Please link to your article only and not directly to your blog front page.
- Please place a link back to this post. Place the URL of the carnival post, copied from your browser address bar, at the bottom of your post. A badge is below, if you wish to use that instead. To link back, just edit your post and put a link to this blog post at the very bottom of your post. It’s good etiquette and it helps both of us.
- Please only link posts that fit the carnival description. Old and archived posts are most welcome as long as you post a link back as described above.
- Links that do not follow these rules will be deleted.
- Linky will stay open from 12:01AM Tuesday to 11:59PM Friday EST.
Traditional Tuesday’s Nutritious and Delicious Blog Carnival is for anything involving traditional foods. Recipes, techniques, tips, discussions on the hows and whys we do what we do, kitchen organization, appliances used, fitting traditional foods into your life and schedule, anything under the banner of traditional foods is wonderful. Posts, Facebook pages or websites on the politics of real foods and action alerts for individual states or topics are also welcome.
- If you are linking to a recipe, it must be traditional foods. No white flour, white sugar, yeast, packaged or processed products and the like.
- Please link to your article only and not directly to your blog front page.
- Please place a link back to this post. Place the URL of the carnival post, copied from your browser address bar, at the bottom of your post. A badge is below, if you wish to use that instead. To link back, just edit your post and put a link to this blog post at the very bottom of your post. It’s good etiquette and it helps both of us.
- Please only link posts that fit the carnival description. Old and archived posts are most welcome as long as you post a link back as described above.
- Links that do not follow these rules will be deleted.
- Linky will stay open from 12:01AM Tuesday to 11:59PM Friday EST.
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