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.

 

Mango Radish Salsa

 

Total time: 20 min.                  Makes: 8 servings, ½ c. each.

Sweet, tart and crunchy, this salsa is perfect alongside battered fish, grilled steak or chicken.

3 c. diced mango (about 2 large)

¼ c. chopped cilantro

1 Tbsp. lime juice

Pinch of salt

1 c. diced radishes (about 1 bunch)

Toss mangoes, cilantro, lime juice and salt in a bowl.  Stir in radishes just before serving.

 

Radish & Carrot Nibbles with Creamy Dip

8 oz. cream cheese, softened

1 to 3 Tbsp. milk

1 Tbsp. finely chopped fresh dill

1 tsp. honey

10 to 12 radishes

4 medium-size carrots

Make the dip by putting the cream cheese, 1 Tbsp. milk, dill, and honey in a small mixing bowl and mixing with a fork until smooth.  If the dip seems too stiff, add more milk (as much as 2 Tbsp.).  Wash the radishes and carrots and drain them.  Cut the green tops off the radishes, but leave about 1 inch of stem on each radish to use as a handle when you dip it.  Cut the carrots in half crosswise; then cut into long strips.  Serves 4 as a snack.

Taken from Blue Potatoes, Orange Tomatoes by Rosalind Creasy.

Kimchi (Korean Sauerkraut)

1 head 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 3-7 days before transferring to cold storage.         Taken from Nourishing Traditions, by Sally Fallon.

Russian Radish Salad

1 sprig fresh dill

2/3 c. thinly sliced red radishes

2/3 c. thinly sliced cucumber

2 scallions, thinly sliced

¼ tsp. salt

¼ c. plain yogurt

Using a kitchen scissors, snip the feathery part of the dill into tiny pieces.  Throw away the stalk.  Mix all the ingredients together in a bowl.  Eat right away or place in the refrigerator for later.