simple kimchee

Lady Ks Kimchee

Kimchee is a spicy fermented cabbage condiment native to Korea - an asian sauerkraut, if you will. It’s full of beneficial bacteria that helps to balance your intestinal flora and digest your food, too. The best tool for the job is a ceramic kimchee crock with a water seal that allows air to escape but not to enter. It’s also helpful to have a vegetable press, available at asian markets. The low-budg. in-a-pinch version only requires wide-mouth glass jars.


equipment: crock, press or 2 mason jars
makes 2 1L mason jars

1/2 head purple cabbage, grated
5 cloves garlic, grated
2-inch piece ginger, grated
1 carrot, diced
2 pcs celery, diced
1 c broccoli, cut in small florets
2 habanero peppers
1-2 tsp. salt

Combine the cabbage, garlic, ginger, carrot, onion, celery, broccoli and salt in a large bowl. Mix with clean hands, thoroughly, kneading and massaging the salt into the vegetables. They should immediately start sweating, and that juice will initiate the fermentation. (If you want to speed up the fermentation process, you can stir in a tsp. of diluted miso into the mix). Pour into the crock and seal with water as specified. If you’re using mason jars, press the vegetable mix into the jars, ensuring there is no air. Place the metal flat top on the jar, but DO NOT screw it into place. The kimchee needs to off-gas while it is fermenting and could explode if it has nowhere to expand. Place the jars on a plate or tray in a cool, dark place. Every day you’ll need to “burp” it by pressing on the lid and letting a bit of gas and liquid off. It will take anywhere from 4-8 days to ferment. You can taste the mix to see if it is fully ready or not, but you’ll need to have tasted kimchee beforehand to really know! If you’re using jars and there’s a bit of mould on the top, simply remove the mouldy part. The rest is good to eat, as a condiment for any asian-style recipes that tickle your fancy - noodles, rice dishes, stir-fry, even salads... xo ladyk

christmas lentil loaf

Christmas Lentil-nut Loaf

Ah, the humble loaf. SImply the name decries stomach-filling comfort food that belies subtlety. In my search to create something new and delicious for myself for Chrismas (as the dead bird doesn’t interest me), I mulled over this recipe for several days before birthing it. It’s definently one of the more labor-intensive recipes you’ll see here - perfect for entertaining yourself for an afternoon in the kitchen during holiday season. At least that’s my idea of fun!

prep time: 1 1/2 hours
bake time: 35-40 minutes
makes 1 9x11 baking dish

from the bottom up:

Lentils
3c cooked green or black lentils
3 pcs. rosemary-sourdough bread, toasted and broken into bits
1/2 to 3/4c. vegetable stock
1 tsp celtic sea salt

Duxelles
3c white and/or portobello mushrooms
3 cloves chopped garlic
1 tbsp ghee or butter
1/4c red wine
1 tsp mushroom soy sauce
1/2 salt or more to taste

Sweet Potato
2 med. sized sweet potatoes, cut into rounds 1/2 to 1 cm. thick

Sundried Tomato
1c sundried tomatoes, packed in oil
1 small can tomato paste

fresh basil, if available, for garnish

Start with the duxelles, as it takes about a half an hour to cook down. In a food processor on the S-blade, chop the garlic and the toss in the mushrooms. Heat the ghee in a frying pan and add the mushroom mix when the fat is hot. Add the wine, soy sauce, salt, and saute for 20 minutes - 1/2 hour, until all the liquid is absorbed and the mix tastes mushroomy...
Preheat the oven to 375F. Meanwhile, combine the lentils, bread, half the stock and the salt in a bowl. Toss and mush together at the same time, adding more vegetable stock to help the process. Press into the bottom of an oiled baking dish. Smooth a thick layer of the mushroom mixture on top.
Peel the skin off the sweet potato, slice into rounds and boil until soft. Once they’re cool enough to handle (you can cover with cold water to expedite the process if need be), cover the layer of duxelles with the sweet potato rounds.
Combine the sundried tomatoes and tomato paste in the food processor. Add salt to taste. Once they’re smooth, sweep the top of the bake with the sundried tomato mixture. Cover with tinfoil and bake for 35-40 minutes. Allow it to cool for 10 minutes, garnish with basil and serve with a knowing smile...