Kimchi

Kimchi
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Servings
1 gallon
Servings
1 gallon
Kimchi
Votes: 0
Rating: 0
You:
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Servings
1 gallon
Servings
1 gallon
Ingredients
Servings: gallon
Instructions
  1. Cut cabbage into 2-inch pieces and place in a large mixing bowl.
  2. Cover cabbage with water and salt. Press down on the cabbage with a plate until water comes over the top. Let sit for 45 minutes.
  3. Cut carrots and daikon into matchsticks (a mandoline is helpful here). Set aside.
    carrots and daikon radish
  4. Cut green onions into ¼-in. pieces and set aside.
  5. In a food processor, blend the remaining ingredients to form a thick paste.
  6. Drain and rinse cabbage, then put it back in the bowl. Add carrots, daikon and green onions.
  7. Coat veggies well with the pepper paste, then transfer to a fermentation pot or glass jar.
  8. If using a fermentation pot, place the ceramic weights firmly down onto the veggies. Otherwise, press a plate or piece of wood onto the veggies until liquid comes over the top. Then place 2 rocks on the wood or plate. Cover loosely with a lid.
    kimchi ready
  9. Let kimchi ferment for 5 days to 2 weeks, tasting every few days until it reaches a sourness you like. Keep in mind it will continue to ferment a little after you put in the fridge.
  10. Transfer finished kimchi and liquid to glass quart jars with lids. Store in the fridge.
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Beef Cheek Barbacoa

Beef Cheek Barbacoa
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Beef Cheek Barbacoa
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Instructions
  1. Place all ingredients in a crock pot.
  2. Cook on low for 6-8 hours.
  3. Serve.
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Goddess Dressing

Goddess Dressing
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Servings
2
Servings
2
Goddess Dressing
Votes: 0
Rating: 0
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Rate this recipe!
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Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Place all ingredients in a food processor.
  2. Blend until smooth.
  3. Serve on salad or eat with a spoon when no one's looking.
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