[gmc_recipe 2614]
December 18, 2012
November 25, 2012
Kim Chee
Kim chee is a traditional Korean spicy fermented cabbage dish. Fermented foods are a great way to restore your gut health.
Serves: 32
Prep time: 20 minutes
Source: Peter Berley
Ingredients
- 1 cup apples (peeled and grated)
- 5lb nappa cabbage
- 2 cups carrots (grated)
- 2 bunches scallions (thinly sliced)
- 1lb daikon radish (thinly sliced)
- 4 tablespoons sea salt
- 2 cloves garlic (peeled and left whole)
- 1/2 cup ginger (finely chopped)
- 1 medium onion (chopped coarsely)
- 1-2 tablespoon fish sauce (optional)
- 1 cup dried Korean red pepper flakes or any dried or fresh chilis
Directions
Quarter the cabbages lengthwise and remove their cores. Slice crosswise into 1/2 inch strips. Transfer the cabbage to a bowl along with the grated apple, carrot, scallion and radish. Ad the salt and crush with your hands. Leave the vegetables aside to soften and release their juices, 15-20 minutes.
While the vegetables soften, make the spice blend: combine the garlic, ginger, onion and fish sauce if using in a blender or food processor and blend to form a puree.
Combine the spice blend with the vegetables; stir in the chilis.
Pack the kim chee into pickling crocks or a PickleMeister and ferment at room temperature for 5-7 days. Refrigerate for up to 6 months.
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November 14, 2012
Homemade Sauerkraut
Homemade sauerkraut is a traditional fermented food that can aid digestion. It’s surprisingly easy to make at home.
You can experiment with the flavor by adding in other vegetables like onions, herbs and peppers.
Serves: 30
Prep time: 30 minutes
Source: Peter Berley
Ingredients
- 5lb green cabbage
- 3 tablespoons sea salt
- 2 tablespoons caraway seeds
- 1 tablespoon juniper berries
Directions
Fill a 1-gallon ceramic pickle crock or bowl with boiling water.
Remove the tough outer leaves of the cabbage then cut it into quarters. Cut away and discard the core. Slice the wedges of cabbage crosswise into very thin shreds with a mandoline.
In a large bowl, toss the shredded cabbage with the salt and caraway seeds.
Pack the mixture into the crock or bowl and cover with a clean plastic bag. Place a heavy weight (such as a couple of bricks or a large jar filled with water on top of a plate) on top of the plastic and let the cabbage ferment at room temperature (68-78 degrees) for 10 days. The cabbage must ALWAYS stay submerged in the brine that forms. Watch the kraut carefully and skim off any scum that forms. The kraut is ready when it no longer tastes salty but has a pleasing sour taste.
Transfer the sauerkraut to a clean glass container, cover, and store in the refrigerator for up to 6 months.
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November 11, 2012
HOW MY SON’S SENSORY PROCESSING DISORDER LED TO MY SEVERE HEALTH DECLINE
Having a son with a developmental delay was very hard on me. He didn’t walk until he was 20 months old. This was extremely hard for me because he didn’t walk until 3 weeks before his little brother was born, and I was having to carry him everywhere.
I suppose the bright side is that he didn’t weigh a whole lot, given that he was also a failure-to-thrive baby.
His sensory processing disorder turned him into a barnacle. I felt as if he were permanently physically attached to me. It wasn’t so bad when he was younger, but after his brother was born, it was extremely difficult to deal with two small, crying children at the same time, who both wanted to be picked up and held at the same time.
And then when our nanny left to have her own baby when my older son had just turned 3, his sensory processing and anxiety went full tilt. He was used to having someone always there immediately to meet his needs; now he had to share me with his baby brother. [Read more…]
