Kimchi (Korean Sauerkraut)

This recipe is a nice twist to traditional German sauerkraut – a refreshingly “zingy” flavor.  You can use whatever veggies you have on hand (skip the carrots, if you don’t have ‘em, etc.), and adjust the spicy ingredients for your palate.

Makes 2 quarts

1 head Napa cabbage, cored and shredded

1 bunch green onions, chopped

1 c. carrots, grated

½ c. daikon radish, grated (optional)

1 Tbsp. freshly grated ginger

3 cloves garlic, peeled and minced

½ tsp. dried chile flakes

1 Tbsp. sea salt

4 Tbsp. whey (if not available, use an additional 1 Tbsp. salt)

Place vegetables, ginger, garlic, red chile flakes, sea salt and whey in a bowl and pound with a wooden pounder or a meat hammer to release juices.  Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage.  The top of the vegetables should be at least 1 inch below the top of the jar.  Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.  Taken from Nourishing Traditions, by Sally Fallon.

 

Pork Balls with Chinese Cabbage

This dish is relatively inexpensive and is attractive and flavorful as well. Those who like Chinese-type food will find it especially welcome. For 4 servings you will need:

5 tbsp. cornstarch

Water
3 tbsp. soy sauce

Dry sherry
1 1/2 tsp. brown sugar, packed

1 lb. ground fresh pork
2 tbsp. oil

1 head Chinese cabbage, cut into 2″ pieces
Hot cooked rice

Blend together 1 tablespoon of the cornstarch, 2 tablespoons water, 2 tablespoons of the soy sauce, 1 teaspoon sherry and 1/2 teaspoon of the brown sugar. Add pork, mixing lightly but thoroughly. Let stand for 10 minutes. Shape mixture into 12 (1 1/2 inch) balls. Roll in 2 tablespoons of the cornstarch. Heat oil in Dutch oven. Add pork balls, browning well. Remove to large saucepan. Reserve drippings in Dutch oven. To saucepan, add 1 1/2 cups water, 1/4 cup sherry and remaining soy sauce and sugar. Bring to a boil. Cover and simmer for 35 minutes. Reheat drippings. Add cabbage. Saute until wilted but still slightly crisp. Add pork balls, reserving broth in saucepan. Blend 2 tablespoons cornstarch and 2 tablespoons water. Stir into broth in saucepan. Bring to a boil. Boil for 1 minute, stirring. Add to mixture in Dutch oven and toss well. Serve with rice.  http://www.cooks.com