Kimchi

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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Raw
    Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Body Ecology
    Body Ecology
  • Soy Free
    Soy Free
  • Processor
    Processor

I have been dying to share a recipe from Amy Chaplin's award-winning cookbook, At Home In The Whole Food Kitchen for over a year.

I first fell in love with Amy’s incredible food when I repeatedly scoffed myself senseless on anything and everything on her menu at Angelica’s Kitchen in New York like an unapologetic addict with no intention of recovery.

Last year, I was fortunate to cheer Amy on as she accepted the IACP award for her triumphant debut cookbook. I had pre-ordered a copy the second it was available on amazon and loved it! When I heard Amy’s Aussie accent during her acceptance speech as she lovingly shared a memory of cooking with her father I was even more excited to finally meet her.

Since then, Amy and I have become friends, and she is every bit as fabulous as her food. She’s humble, kind, generous, and ridiculously talented. And, as you would expect, her book is utterly spectacular. After winning the prestigious James Beard award (the Oscars of the cookbook world) Amy has sealed her place as one of the culinary greats. Everybody is talking about her book, and waiting with bated breath for the next one!

For those of you who don't know Amy's work, she is a star in the health food world, having worked as a vegetarian chef in London, New York, Sydney, and Amsterdam for over 20 years. In addition to working as the executive chef at Angelica’s Kitchen, she has worked as a private chef filling the joyful bellies of health conscious celebrities like Natalie Portman and Liv Tyler. She also teaches regularly, and is a prolific recipe developer, as a regular contributor to the Food Network’s Healthy Eats blog, and by sharing delectable recipes on her beautiful website.

But, get the book! Amy shares her wealth of knowledge about health and nutrition, organics, cleansing, soaking and sprouting, roasting, toasting, her favorite pantry essentials (nuts, seeds, grains, legumes, superfoods, oils, sea vegetables, flours, sweeteners), kitchen equipment, and so much more.

For anybody embarking on a more healthy lifestyle, this is such an incredible tool that arms you with everything from the basic staples to more advanced recipes that will wow the most seasoned cooks and eaters. The best thing about Amy's food is that it is easy, accessible, and bursting with fresh vibrant flavors. Many of the recipes contain only a handful of ingredients.

Some of my favorite recipes include: amaranth muesli, dijon mustard-marinated tempeh, arame with carrots and sesame, black rice pudding with coconut and banana, pea zucchini soup with dill, creamy cauliflower and celery root soup with roasted shiitakes, shaved fennel beet salad with blood orange and crushed hazelnuts, curried socca with cilantro coconut chutney, fragrant eggplant curry, strawberry vanilla custard tart, and the date pistachio praline tart, all accompanied by stunning photos by Johnny Miller.

It was so challenging to pick a recipe to share. There are just so many incredible options. I decided on this kimchi as I get so many emails about probiotic-rich dishes and cultured vegetables. I eat 1/2 cup of cultured veggies with every meal, and in my mind, you can never have enough recipes to keep things interesting!

Regular consumption of probiotic-rich (fermented) foods is a proactive strategy to maintain optimal health. Our inner ecosystem is complex and delicate, and home to hundreds of species of microorganisms—both hostile and friendly— constantly battling for dominance. Foods containing probiotics help build mineral-rich alkaline blood, are essential for the assimilation of protein, greatly improve digestion, help fight disease, and are cleansing.

Amy says, "Kimchi is a pungent Korean condiment made from cabbage fermented with radishes, carrots, chili, garlic, ginger, scallions, and sometimes dried fish. I add a lot of chili, as I love the red color, but you can adjust to suit your taste. When you have fresh chilies available, use a few to taste in place of the dried. Although the smell of kimchi fermenting in your kitchen can be quite funky, it has a uniquely tangy and layered flavor that perks up any simple meal or snack in an instant."

Try adding this kimchi to sandwiches and wraps. It is delicious!

​Run, and do not stop to order your copy of At Home In The Whole Food Kitchen and check out all of the awesome recipes on Amy's site.

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Kimchi

Kimchi

Makes 4 cups 30 MINS
  • 1 medium Napa cabbage (1 3/4 pounds), outer leaves removed
  • 2 medium carrots, thinly sliced on a diagonal
  • 6 radishes, thinly sliced
  • 1/2 cup thinly scallions (about 7 scallions)
  • 2 1/2 teaspoons Celtic sea salt
  • 3-inch piece ginger, roughly chopped
  • 8 large garlic cloves
  • 1/4 cup dried red pepper flakes
  1. Quarter and core cabbage. Slice each quarter into 1-inch strips; place in a large bowl and add carrots, radishes, scallions, and salt. Toss to combine and set aside.
  2. Place ginger, garlic, and chili flakes in a food processor and blend until finely ground. Scrape sides and blend again. Add to bowl of vegetables and use your hands to mix thoroughly. Continue mixing and massaging vegetables for a few minutes until they become juicy and start to soften. (At this point, I always taste a little to make sure it’s just a little saltier than I want the end result to be.)
  3. Add a handful of vegetables to two wide-mouth jars or a crock, and pound down firmly with your fist to release any air pockets. Repeat with remaining vegetables, a handful at a time, then divide any remaining liquid from the bowl between jars, or pour it into the crock. The surface should be covered with liquid; if not, continue pushing the vegetables down until liquid rises. Press any pieces of cabbage down from the sides of the crock or jars so they are submerged as well. If you’re using two jars, fill two smaller jars or bottles with water and place them on the surface of the vegetables as a weight to keep them below the liquid. If you’re using a crock, use a small plate to hold the vegetables down and place a weight on top of the plate. Cover with a cloth to keep dust and bugs out and place in a well-ventilated, cool area. Ferment for five to seven days or for up to ten days or longer.
  4. Taste the kimchi after five days and then every day until the flavor is to your liking, then cover jars with a lid or transfer from crock into jars and store in the fridge. It will keep for months, and the flavor will continue to develop and strengthen over time, and the vegetables will soften.

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