Kimchi - A Result

My first batch of kimchi

Im not reporting back on my kimchi making in a very timely fashion at all. Not because it was'nt successful. Because it was really successful. In fact we're already halfway through our second jar.

I used a recipe from Green Kitchen Stories (one of my very favorite blogs). It's a vegetarian site so the recipe doesn't have fish sauce. I used chilli flakes instead of powder so it did'nt take on the reddish colour I normally associate with kimchi.

I placed my fermenting jars on the kitchen bench to work their magic. While I was impatiently watching them and waiting until I could taste my finished product, I did lots of kimchi research online. There are so so many websites and forums dedicated to making kimchi - it's really inspiring. Korean families pass down recipes and get together to make huge batches. New kimchi makers spend time perfecting their technique and debating the finer points of fermentation with fellow enthusiasts online.

I'm hooked.

Fermented Kimchi (recipe taken from greenkitchenstories.com)
Day one
1 large cabbage
2 Tbsp sea salt

Pull off outer leaves off the cabbage. Remove the core. Cut into 5cm(ish) pieces.

Place cabbage in a large bowl. Sprinkle with salt and toss well to combine.

Place a small plate that fit inside the bowl on top. Stack a bowl, books or other heavy item on plate to press the cabbage down.

Set aside for 24 hours.

Day two
60 mls rice vinegar
3 Tbsp korean chilli powder
2 Tbsp honey (preferably raw)
2 Tbsp grated fresh ginger
3 spring onions, sliced into bite sized pieces

Rinse the cabbage well in cold water to remove the salt and squeeze out the excess liquid.

Combine rice vinegar, chilli, honey, ginger and spring onions in a large bowl. Add the cabbage and toss well to combine.

Place mixture in a large glass jar or a couple of smaller jars. Close the lid and leave at room temperature for 3 days.

Then place in the fridge for 4 days before you eat it.

Pumpkin & Banana Muffins

A good friend of mine has developed gestational diabetes. This means no sugar (natural or otherwise) and no refined white flour. She and I planned to visit a friend who has just had a baby and I wanted to be able to bring something for afternoon tea that everyone could enjoy.
I'd been thinking about using pumpkin to make a cake or muffins recently. I adore pumpkin and thought it would be a great way to impart natural sweetness. So this recipe happened.

Total deliciousness. The nutmeg, cinnamon and vanilla add a pumpkin pie spice that's divine. Banana and pumpkin give creaminess and a subtle sweetness. The end result is somewhere between a moist little pudding and a muffin.

2 very ripe bananas (well mashed)
1 1/2 cups cooked pumpkin*
1/4 cup melted coconut oil
3 eggs (lightly beaten)
1 1/2 cups almond meal
1 Tbsp chia seeds
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp apple cider vinegar
desiccated coconut (optional)

Preheat oven to 180 degrees Celsius

Place all the ingredients except vinegar and baking powder in a food processor.

Mix until well combined. Wont take long.

Add vinegar and baking powder and pulse food processor until combined.

Spoon finished mixture into 10 holes of a 12 muffin capacity tray.

Sprinkle with coconut (optional)

Bake for 20 -25 minutes until skewer comes out clean.

Allow the muffins to cool entirely before eating.

These are best stored in the fridge in a sealed container and will last 4 days.

(Sugar free & gluten free)

*I roasted half a crown pumpkin cut into four big pieces. Once it was cooled I scooped out the cooked flesh. This method will give the best flavour. Pumpkin that is boiled will end up waterlogged and not as sweet.

What I'm eating for lunch

My pumpkin seed and chickpea spread is delicious in nori wraps. These wraps are a great lunch. Super healthy but still delicious and interesting.

I grab baby spinach and a handful of parsley from our garden. Some basil or dill too.
I lay out the nori sheet and spread it with a thick layer of pumpkin seed spread. Then I pile on greens, herbs, avocado, slivers of capsicum and cucumber, sprouts, sometimes raisin or finely diced dates and then just roll up tight and cut in half.

Pumpkin Seed & Chickpea Spread

I love spreads, dips and condiments. I'm a real snacker so I try to always have something in the fridge I can dip some veges in or smear on a cracker. Soaking seeds (and nuts)  first makes them much easier to digest and your body can better access all the goodies they have to give.

This spread has a warm spice to it thanks to the turmeric and cumin. Sesame oil gives it a lovely richness. I like to use it as a delicious topping for roasted broccoli.

Pumpkin Seed & Chickpea spread   

1/2 cup (pre soaking) pumpkin seeds
1 & 1/2 cups cooked chickpeas (or 1 can)
2 or 3 drops of sesame oil
1 tsp cumin
1/2 tsp turmeric
1/2 tsp good quality hot smoked paprika
2 Tbsp olive oil
salt & pepper to taste
juice of 1 good juicy lemon

Soak your pumpkin seeds over night in a bowl with at least two cups of water.

In the morning drain and rinse the seeds.

Place all of the ingredients in a food processor and blend to desired consistency. I like to still have small chunks of pumpkin seeds visible

Taste and adjust seasoning if needed.

Add a little bit of water if you want a less firm consistency.

Store in a covered container in the fridge for up to four days.


                                                                                                                                          

Kimchi - Day One

Pressing a bowl of chopped cabbage - Step one

I've been talking about fermenting some cabbage for ages. The health benefits of fermented foods like kimchi and saurkraut are really appealing. Some teasing from my partner that I was never going to do it, finally spurred me into action. I have a feeling this will be one of those times where it ends up being so easy I can't believe I kept putting it off. So kimchi is the plan. Or sauerkraut. I'll decide tomorrow. The first step is the same for both. I shredded one head of cabbage, dumped it in a large bowl, sprinkled with salt and covered the bowl with a small plate which I weighted down. Now we wait for 24 hours.....