Kimchi Recipe If I had to name my favorite cuisine, it would be a toss-up between Vietnamese and Korean. Both offer charbroiled meats, pickled or marinated vegetables, and a lively and sometimes spicy array of seasonings. What’s not to like? Most unfamiliar ethnic foods become instantly accessible if you take a trip to a local shop to stock up on a few specific ingredients. Ok, and a nice hunk of pork shoulder as well. Every time I go to a specialty market, whether it’s Mexican, Japanese, or Chinese, I invariably lug back bottles of vinegars, odd herbs, specialty sugars and some sort of backside-burning chili pastes home with me. It was a little strange: unlike the usual voices I hear in my head, this one had a Korean accent. Then yet another voice chimed in and reminded me that I’d bookmarked a recipe that Aun at Chubby Hubby made: the most amazing-looking Vietnamese Pork Ribs in Caramel Sauce from Molly Steven’s book All About Braising. But I couldn’t find any. Zip. Related Posts and Recipes Jook
Making Sauerkraut | Wild Fermentation :: Wild Fermentation Sandor Ellix Katz, the creator of this site, has earned the nickname “Sandorkraut” for his love of sauerkraut. This is Sandorkaut’s easy sauerkraut recipe from his book Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green, 2003). Timeframe: 1-4 weeks (or more) Special Equipment: Ceramic crock or food-grade plastic bucket, one-gallon capacity or greaterPlate that fits inside crock or bucketOne-gallon jug filled with water (or a scrubbed and boiled rock)Cloth cover (like a pillowcase or towel) Ingredients (for 1 gallon): 5 pounds cabbage3 tablespoons sea salt Process: Chop or grate cabbage, finely or coarsely, with or without hearts, however you like it.
Homemade Baked Mozzarella Sticks | Penelope's Oasis - StumbleUpon Mozzarella sticks are a delicious treat, probably one of the most popular appetizers at restaurants, and a fun party food. They tend to be rather fattening, especially considering they are usually fried, but they are so irresistibly tasty. So how do you give in to the temptation that is mozzarella sticks without the guilt? Make healthy, Baked Mozzarella Sticks! Here is a recipe I love, and your family will too. Ingredients 1 pkg. low fat mozzarella cheese strings (8-10 sticks) 1/2 cup flour 2 large egg whites, lightly beaten 1 cup dry bread crumbs or Italian style panko (seasoned) marinara sauce for dipping Directions 1. I hope you enjoy this delicious, healthy twist on traditional fried mozzarella sticks. Note: Some comments indicate that mozzarella is oozing sooner than time prescribed in this recipe- keep an eye on the sticks while baking and feel free to shorten the bake time to suit your oven. You May Also Like:
Korean Miso Soup - Den Jang Soup Recipe - Den Jjang Recipe Naturally produced miso, also known as fermented soy bean paste, is an excellent source of healthy protein and friendly bacteria. You can find Korean miso - called den jang - at your local Korean grocery store. If you don't have a Korean market in your area, you can use a Japanese version of miso, found at any Asian food market or your local health food store. Enjoy this delicious and nourishing soup; it's a staple in the traditional Korean diet. Ingredients: 2 tablespoons of dark or light miso 1 yellow onion, peeled and roughly chopped 1 carrot, peeled and thinly sliced 1 zucchini, halved length-wise and thinly sliced 4 cups of water or unsalted vegetable broth Directions: Boil onions and carrots in 4 cups of water or unsalted vegetable broth for five minutes or until onions and carrots become tender. Reduce heat to low, and add zucchini and miso. This traditional Korean miso soup is typically served with a bowl of rice and one or two vegetable side dishes.
Fermentation Support Forum • View topic - Harsch crocks vs. cooking crockpots? I have found what I consider a fool-proof vessel for fermentation, meaning no molds or yeast to contend with, ever again, at least for myself so far. With crocks I have had hit and miss success. I have been using the "Pickl-It", found here.... Lactic Acid Bacteria (LAB) thrives in an Anaerobic (without oxygen) environment as well as total darkness. The airlock system on the top is a typical wine makers airlock. Some people tell me to place a brine or water filled bag over the top of the crock to keep oxygen out. Every ferment has been perfect, no molds or yeast to contend with. I like to say that this method is "fermenting for dummies". it is really fail safe and so each children can do it successfully even the first time they try. Just my experiences.mrhoagie
EDDIE ROSS - Pink Ombre Cake - StumbleUpon Here's a cake sure to sweeten up the Valentines in your life. Pick up three boxes of your favorite white cake mix—or work from scratch if you have the time—along with a bottle of Wilton's Icing Color in petal pink. Split each box into two batches for a total of six, then add increasing amounts of dye little by little until you achieve the ombre effect. For the outside of the cake, I used a piping bag fit with a basketweave tip. Happy baking, everyone! Seafood Risotto Recipe Friday afternoon I was driving from my house to Adam’s new house. I had a bag full of groceries in my car so I could make us this seafood risotto for dinner. So, I’m driving down the interstate, listening to Jason Aldean’s new album on Spotify when I pass In & Out Burger on the side of the road. Suddenly, nothing in life sounded as good as a fast food hamburger…the type of thing I eat probably only once a year on a road trip. I immediately pulled off at the next exit and made a whip around so I could get one, Jason blasting in the background. After chasing my burger with my yerba mate and destroying all evidence, I continued on to Adam’s house and made this risotto. Don’t worry. That was weird. I’ll just say that as delicious as that burger was, I semi-regretted it three hours later when I was a hot sweaty mess on the floor doing abs in yoga class. Note to self: as a yoga teacher, I probably won’t encourage my students to eat fast food hamburgers three hours before coming to power yoga.
Sauerkraut fermentation Sauerkraut fermentation requires almost no work on the part of the operator. Cabbage contains enough lactic acid bacteria in order to ferment and produce sauerkraut with salt alone. In order to obtain product of the highest quality all those bacteria strains must ferment in a certain sequence. Leuconostoc mesenteroides - they are the smallest and start the fermentation first producing around 0.25 to 0.3% lactic acid. Sauerkraut fermentation. Any change to the above cycles of lactic acid production will alter the taste and quality of sauerkraut. Effect of Fermentation Temperature The best quality sauerkraut is produced at 65-72° F (18-22° C) temperatures. Below 45.5° F (7.5° C) fermentation time is up to 6 months. Bacteria Control Sauerkraut is made by lactic acid bacteria that break sugar into lactic acid, carbon dioxide (CO2, soda gas) and a little amount of alcohol. pH acidity of fresh cabbage is at around pH 7.0 which is at neutral point of acidity scale. Washing. Washing. Salt. Tips
General Tso's Chicken Recipe At nearly any buffet or take-out place you can find General Tso’s Chicken. General Tso’s Chicken is a perfect combination of sweet and spicy flavors. It is a very popular dish throughout the United States and Canada. This is probably one of the best and easiest recipes around, you will be surprised at how little time it takes to prepare. I decided to get brave and use the boneless skinless chicken thighs, and I wasn’t disappointed. However, If you want to use chicken breasts that would work fine as well. Ingredients: 1lb boneless skinless chicken thighs (cut into 1” chunks) 5 dried red chili peppers 3 green onions (sliced) 3 eggs (beaten) ½ cup cornstarch oil (for frying)Sauce-1 ½ tablespoons rice vinegar 2 tablespoons rice wine 3 tablespoons sugar 3 tablespoons soy sauce 2 teaspoons cornstarch Cooking Instructions: Step 1: In a large mixing bowl combine cornstarch and beaten eggs. Step 3: Heat deep fryer or wok to 375 degrees and deep fried chicken bits in batches.
Recipe for Cannellini Bean and Sausage Stew with Tomatoes and Basil (For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and this delicious stew with cannellini beans, sausage, tomatoes, and fresh basil or pesto added at the end is a delicious winter meal that I first posted in January 2009.) I can get fixated on soup in the winter, but let me make it clear that this phase-one recipe with cannellini beans, chicken sausage, tomatoes, and basil is definitely a stew and not a soup. This simple rustic dish was amazingly addictive. It's also a recipe that's very flexible, so if you don't have exactly the ingredients I used, experiment with what you have. Cannellinis are white kidney beans, and I've been infatuated with them ever since I got the recipe for Cannellini Beans in Mint Marinade, but you can make this with any type of dried white beans, or even canned beans if you prefer. This is the base of the stew simmering with sausage, onion, garlic, tomatoes, chicken stock, and some dried herbs. Instructions:
Brine-Fermented Sauerkraut | The Joy of Cooking Every autumn, there are certain things I am compelled to do. Perhaps it’s the change in the weather that drives this compulsion; the urgency of the leaves turning and falling; the weakening sunlight. I find myself taking silent inventory of pantry provisions: 4 jars pickled beets, 10 jars apple butter, 3 jars brandied figs… I freeze and can and preserve and dry almost compulsively. Apple butter is one of my yearly preserving pursuits. But again, it’s an urge strong enough to make me not mind the inevitable burns I will get on my forearms while attempting to stir the lava lake of molten apple pulp. This is the same urge I yield to when I make my annual batch of sauerkraut. Sauerkraut might be in my blood. Sauerkraut is one of the easiest things to make in the pickle realm. Sauerkraut is the gateway fermented food. The ingredients? I first made sauerkraut because of Sandor Katz, author of Wild Fermentation and The Art of Fermentation. This is a very versatile recipe.