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more to come!!…..

Mid-day Snack – Kimchi and Pickled Vegetables with Crackers

Pickled Carrots, Kimchi & Pickled Radish and Onion Mixture with Crackers

Here are links to their recipes:

Pickled Carrots

Pickled Radish and Onions

Kimchi (Kimchee)

I hope you enjoy them as much as we do!!!

Kimchi (Kimchee) Vegan Recipe – Probiotics

Kimchee (kimchi) – Fermented Vegetables – Probiotic

What is the secret behind the miraculous effects of Kimchee and Kombucha? The Probiotics, the beneficial bacteria we need to have a healthy system.

Trillions of microorganisms of various types reside in the gastrointestinal (GI) tract, from the stomach to the colon. This is also where our immune system sits. Here, deep in your gut, is where your health challenges lay. Our body’s reaction to beneficial bacteria works differently than how it reacts to bad bacteria. The good microbes calm the immune response, not just in your stomach but everywhere, increasing your well-being and protecting you from the harmful bacteria.

Probiotics help treat maladies such as urinary tract infections, bladder infections, irritable bowel syndrome and your over all immunities.

My Recipe

Ingredients:

  • 1 head of Green Cabbage (any cabbage with do), washed and cut into bite-size pieces
  • 5 carrots pealed and cut into bite-size pieces
  • 5 celery salks, washed and cut into -bite-size pieces
  • Left over broccoli stems I had, cut into bite-size pieces
  • 3-4 tb sea salt (regular salt will do)
  • 2 tb finely minced fresh ginger
  • 1 1/2 tb finely minced fresh garlic
  • 5 scallions – finely chopped
  • 1 dried red pepper
  • 1 tb cayenne Pepper
  • 1 ts sugar

Instructions:

In a large bowl put 5-6 cups water and 3 tablespoons plus 2 teaspoons of the salt. Mix. Add the cabbage carrots, celery, broccoli 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.

Fermentation Status: 5 Brews of Kombucha, Kimchee, Pickled Veggies & 3 loafs of Sourdough Bread

To start with, we have four jars of Kombucha fermenting and waiting to be bottled and put into the fridge.

Next, we have out big monster jar of continuous brew of Kombucha. The jar we purchased at Happy Herbalist, which has tons of supplies for natural healing.

I, personally, like to drink Kombucha this way….natural, room-temperature and right from the scoby.

We are making our own Kimchee and Pickled Veggies. I gave on some Kimchee to Mariana, Grandma and put some in Shon’s lunch. I refrigerated some of the Pickled Vegetables to have as a snack throughout the day and will continue to ferment the rest of them for another day or so.

Now, my latest fermentation, Sourdough Bread. The picture below shows the “sponge” stage of the fermentation process. I still have to add 2 cups of flour, let rise and kneed. The process of making the sourdough “starter” is easy, click here to find out how.

Los and lots of ecosystems are growing in my kitchen!!!

Kimchi (Spicy Pickled Veggies) ;) My batch turned out……… SO SO SO Good…

Want Some??…. I am pleased with my batch…

Home-Made Vegan Kimchi (Kimchee). I added Cilantro to this one….yum yum yum…the cilantro really adds to the spices.

Recipe for Vegan Vegetable Kimchee (Kimchi)

Chop up:

  • Carrots, pealed (3)
  • Celery (3 stocks)
  • Chinese Cabbage, cored
  • Bok Choy
  • Daikon Radish
  • White Onion
  • Shallots (3)
  • Green Onion (2)
  • Add whole garlic to the mix as well: 5-6 cloves (or more)

Mixed 4 liters of water and 8 Tablespoons of salt until all the salt dissolved. This is brine.

*I’m making extra for my mom and dad ;)

Wash all the vegetables and put them into a large pot.

Pour the Brine over the vegetables and cover.

Soak for 8-12 hours. Mixing often to make sure the vegetables are covered in the brine.

After the soak.

Strain the vegetables, but keep the brine. You’ll need it again.

Kimchee Sauce: Mix together

  • 2 tbsp Cayene Pepper
  • 1 1/2 tbsp Chilli Pepper
  • Fresh Ginger, minced
  • Fresh Cilantro
  • Fresh Garlic, mince

Toss the sauce into the vegetables and mix well.

Stuff, I mean stuff, the spiced-up vegetables into a jar or container with a removable lid.

Add the brine to the jar, covering the vegetables.

Place a cloth over the top and secure with a rubber band.

Ferment for a week or so, depending on the temperature. You can stir it when you think about it. Maybe once a day.

Sour Dough Bread Starter – Fermentation

I have been reading Wild Fermentation by Sandor Katz, which has led me in this amazing Fermentation Wonderland.

There is a section in the book that discusses, demonstrates and recommends how to bake Sourdough bread. Actually, any bread that has started with this sourdough bread starter. For this project, I am making straight sourdough bread. It’s my husband favorite as well.

Today I made Raleigh some pasta for lunch and used the starchy water from this for my dough. However, I needed to add fresh water to it to make a full 2 cups.

  • 2 cups water (not heavy chlorinated)
  • 2 cups Four (any kind you like- I used White four, but will experiment with other flours later)

*Make sure the water is at room temperature.

In a large bowl, I stirred mixture vigorously. This acts as a catalyst to introduce wild yeast.

Then, I covered the bowl with a thin cloth.

I will keep in on my counter top for the next few days. The mixture of four and water will attract these yeast cells that helps the dough rise. Once the yeast is visible, then you know fermentation has started. This is the same yeast that is used to make beer. ;) Hopefully, the yeast will be present.

To Be Continued…..

Kimchi (Kimchee) and Pickled Vegetables Recipes

The picture on the left: Pickled Vegetables

The picture to the right: Kimchi (Kimchee)

Today I finished the last bit of my first batch of Kimchee. It was sooo good. Spicy, salty and just absolutely yummy. I kept some of the brine (left over salty liquid) for my next batch. However, that was hard to do. I could drink the juice straight.

Recipe for Kimchee (my 2nd experiment)

Chop up:

  • Carrots, pealed (3)
  • Celery (3 stocks)
  • Chinese Cabbage, cored
  • Bok Choy
  • Daikon Radish
  • White Onion
  • Shallots (3)
  • Green Onion (2)
  • Add whole garlic to the mix as well: 5-6 cloves (or more)

Mixed 4 liters of water and 8 Tablespoons of salt until all the salt dissolved. This is brine.

*I’m making extra for my mom and dad ;)

Wash all the vegetables and put them into a large pot.

Pour the Brine over the vegetables and cover.

Soak for 8-12 hours. Mixing often to make sure the vegetables are covered in the brine.

After the soak.

Strain the vegetables, but keep the brine. You’ll need it again.

Kimchee Sauce: Mix together

  • 2 tbsp Cayene Pepper
  • 1 1/2 tbsp Chilli Pepper
  • Fresh Ginger, minced
  • Fresh Cilantro
  • Fresh Garlic, mince

Toss the sauce into the vegetables and mix well.

Stuff, I mean stuff, the spiced-up vegetables into a jar or container with a removable lid.

Add the brine to the jar, covering the vegetables.

Place a cloth over the top and secure with a rubber band.

Left Ferment a week or so.

The next batch I made was Pickled Vegetables. Although Kimchee is pickled vegetables, it normally has the spicy flavors. This next batch does not have any pepper or spice other than ginger and garlic.

Pickled Vegetables Recipe

Chop up and Mix:

  • Cauliflower
  • Carrots, pealed (3)
  • Onion
  • Celery (3)
  • Cilantro
  • Ginger, minced
  • Garlic, minced
  • Add Whole Garlic

Mixed 2 liters of water and 4 Tablespoons of salt until all the salt dissolved. A smaller batch this time.

Place the vegetables in a jar with an open lid.

Pour the brine onto the vegetables.

Cover with cloth, coffee filter or towel. Secure with a rubber band.

Mix at least once a day

Let ferment for a week or so – up to four weeks. the colder climate, longer the time.

*If you do not have some of these ingredients….it’s okay. Just use what you have. Experiment.

Kombucha – Another Batch + Our New Jar

Yesterday, arrived our new wide-mouth glass jar (with a spout) for a continuous brew of Kombucha.

I am so so so excited!!!

We bought the jar from Happy Herbalist.com which has a smörgåsbord of herbal medicine supplies. We also bought the book Wild Fermentation by Sandor Katz which I am currently reading. The book explains Kombucha well, but also dives into all kinds of Fermentation with tea, grains, vegetables, fruit, cheese, ect. I have started my second batch of Kimchi and my first batch of cilantro-garlic pickled vegetables (which will be posted soon).

Back to our continuous brew of Kombucha!!! In the picture below, we have already made the green tea with the sugar. We have not yet put the Scoby in or the “starter” tea (left of Kombucha tea from the previous brew).

We then added the scoby from our last batch. The scoby grew another one underneath while fermenting. With your hands, peel apart the scobies and add one to the next batch and leave the other in the jar it just came from for another brew.

We placed the scoby into the new jar.

Then we poured in the “starter” tea…

We then covered the Jar with the cloth and secured it with a rubber band.

Now, we wait a week or so and then we will have Kombucha from a SPOUT!!!

“Wild Fermentation” by Sandor Katz – I just bought the book

I look forward to diving into this new book that we bought online at Happy Herbalist.

Shon and I brew Kombucha and I just started making our own Kimchi (kimchee), which fermented vegetables. Sandor Katz explains the history of fermentation and examines what is happening scientifically.

The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheese making (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making.

The company that publishes the book is Chelsea Green Publishing Co. You can follow ChelseaGreen.com on Twitter as well. They provide inspirational and practical alternatives that promote sustainable living. Excellent source of information.

I’ll keep you updated on my progress of the book and fermentation projects.

Namaste

My Fist Batch of Vegan Kimchee (pickled vegetables) Probiotics

Kimchee (kimchi)

What is the secret behind the miraculous effects of Kimchee and Kombucha? The Probiotics, the beneficial bacteria we need to have a healthy system.

Trillions of microorganisms of various types reside in the gastrointestinal (GI) tract, from the stomach to the colon. This is also where our immune system sits. Here, deep in your gut, is where your health challenges lay. Our body’s reaction to beneficial bacteria works differently than how it reacts to bad bacteria. The good microbes calm the immune response, not just in your stomach but everywhere, increasing your well-being and protecting you from the harmful bacteria.

Probiotics help treat maladies such as urinary tract infections, bladder infections, irritable bowel syndrome and your over all immunities.

Last night, I started my first batch of Kimchee. pickled vegetables that are a probiotic-rich food. Most Kimchee contains fish oil, but since we are vegans I am leaving that part out.

Here is a recipe I am trying out:

Ingredients:

  • 1 lb. of Chinese Cabbage (any cabbage with do)
  • 1 lb of Radish (white, red…(any kind of radish will do)
  • 3 tb salt
  • 2 tb finely minced fresh ginger
  • 1 1/2 tb finely minced fresh garlic
  • 5 scallions – finely chopped
  • 1 tb cayenne Pepper
  • 1 ts sugar

Instructions:

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

Some other Probiotic-Rich Foods are:

  • Kombucha
  • Fermented Vegetables (pickles, sauerkraut & kimchee)
  • Miso

Non-Vegan:

  • Kefir
  • Yogurt
  • Aged Cheese

Any questions? Feel free to ask. Enjoy!!!

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