Zesty & Spicy

If you like food, we'll get along *^_^*

  • Recipes
  • #FoodieLife
  • Urban Gardening

Classic Napa Cabbage & Daikon Kimchi

March 21, 2015 by Ariel 3 Comments

Ohhh Kimchi  *^_^*

OLYMPUS DIGITAL CAMERA

There isn’t enough words in the dictionary to describe my love for kimchi…

What’s so awesome about it?  you can basically use it on/with everything!  Eat it just like that as an appetizer, use it in all your stir fries, sandwiches, make a soup or a sauce with it, be creative and enjoy experimenting with kimchi because it will jazz up any dishes you create and feed your tummy a ton of probiotic bacterias that are extremely good for your digestive system and overall health.

Like all ferments, it shouldn’t be heated too much (think miso) to make sure not to kill the beneficial bacterias.  Eating it straight up is officially the best way to appreciate and absorb all the benefice and flavours of the kimchi but it is totally ok to warm it up and add it to your favourite recipe 🙂

OLYMPUS DIGITAL CAMERA

How long can you keep your kimchi?

At this point, it’s a question of personal taste.  Some people will tell you to trash it after a few months and others will tell you that it never really go bad.  I’m on the “never goes bad” team.  The worst that can happen is that after a certain amount of time, some white mold might develop at the top of the jar.  What do you do?  Scoop it out and eat what’s under!

As the fermentation will happen, the colour and taste of your kimchi will evolve. My favourite kimchi is when it has been fermenting for a good month or two.  You start it off by leaving it on the counter for a good week, making sure to press on it’s head every day to drown all the ingredients under the brine (tart temper wrapped in plastic wrap is the best tool for the job), then transfer your jars in the fridge and wait for a month.  It’s obviously ready before and every day you can taste your kimchi to discover what level of fermentation you prefer.

This is my twist on the basic napa cabbage & daikon kimchi but you can be more creative and add green apple sliced, carrots for example.

Hope you get to try this recipe, kimchi away and happy!

*^_^*

…

Read More »

Filed Under: Appetizer, Fermented, Recipes, Spicy Tagged With: cabbage, cane sugar, daikon, fermentation, fermenting, fish sauce, garlic, green onions, kimchi, kochukaru, lactic acid, nappa cabbage, recipe, solar salt

Grilled Cabbage, Apple and Tofu Salad

June 26, 2013 by Ariel 3 Comments

Grilled_Cabbage_Apple_Tofu_Salad01

The day of my trip to Budapest is coming soon.. At this same time next week, I’ll be on the other side of the world doing… well… a description of what I’ll be doing would inappropriate to for this blog so I wont finish my sentence LOL…  Witch means that I have to go over all the veggies and fruits left in my fridge and make sure I keep eating healthy and not too much to get to my weight goal for the trip.

I’ve been experimenting a lot with tofu in the past weeks and since it’s such a versatile ingredients, extremely healthy and low fat, I thought it would be important to create a new category for it since I’ll be sharing a lot more recipes featuring this amazing ingredient.  Today I’ve been teasing my facebook followers about a tofu spread recipe but I’m not 100% happy with everything I’ve made yet so here’s a fun little salad instead that could be serve as a fun appetizer….

The measurements for this recipe is for 2 persons so make sure you adapt the quantities if you’re serving more than 2.  Enjoy!

…

Read More »

Filed Under: Appetizer, Recipes, Salads, Tofu, Vegetables, Vegetarian Tagged With: apple, cabbage, grilled, health, healthy, homemade, Mint, recipe, salad, spice blend, spicy italian seasoning, summer, tofu, vegan, vegetarian

  • Email
  • Facebook
  • Instagram
  • Tumblr
  • Twitter
  • YouTube

Photography tale of an urban gardener…

Spring gardening in isolation

Winter gardening, years later.

Winter gardening…

my food gawker gallery my food gawker gallery my food gawker gallery

Copyright © 2011-2017 · ZestyandSpicy.com