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Authors: Ani Phyo

Ani's Raw Food Essentials (34 page)

BOOK: Ani's Raw Food Essentials
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NAPA CABBAGE KIMCHI
MAKES ABOUT 8 CUPS (
½
GALLON)
PICKLING TIME: 2 TO 3 DAYS
 
This is the simplest recipe for making spicy Korean-style kimchi and will be ready to eat in about 3 days. Cabbage is softened in salt water, then spices are added. Cabbage is set aside for 2 to 3 days to marinate, ferment, and ripen.
If you don't have Korean chili powder, just use the kind of red pepper flakes sprinkled on pizza. Grind it into a powder before using.
1 napa cabbage, cut crosswise into 2-inch chunks
½ medium-size daikon radish, peeled and cut into quarters lengthwise,
then into ½-inch-thick chunks
2 tablespoons sea salt
½ cup water
2 green onions, sliced into 2-inch lengths
3 cloves garlic, minced
1 tablespoons grated fresh ginger
1 tablespoons Korean chili powder
Place the cabbage and daikon pieces in a large mixing bowl.
 
Place the salt and water in a separate small bowl; mix to dissolve. Pour over the vegetables. Set aside at room temperature overnight to soften.
 
The next day, drain, reserving the saltwater the vegetables were soaked in. Add the green onions, garlic, ginger, and chili powder to the cabbage mixture, and mix well.
 
Tightly pack the mixture into a ½-gallon glass jar with a lid. Pour the saved saltwater into the jar, leaving 1 inch of space at the top. Tightly close the lid.
 
Leave the jar in a cool, dark place for 2 to 3 days (depending on the temperature and how pickled and fermented you want your kimchi). Refrigerate after opening.
Will keep for a couple of weeks in the fridge.
PICKLED GREEN PEPPERS
MAKES ABOUT 8 CUPS (
½
GALLON)
PICKLING TIME: 2 WEEKS
Instead of softening in saltwater, peppers are preserved in soy sauce and vinegar. Enjoy these savory peppers whole or sliced and served as a side dish or accompaniment. Pickles will be ready to eat in 2 weeks.
1 pound Korean green peppers or Anaheim chiles, washed
¾ cup Nama Shoyu
¾ cup apple cider vinegar
¾ cup filtered water
2 tablespoons agave syrup
Place the peppers in a ½-gallon glass jar with a lid. Add the Nama Shoyu and vinegar.
 
In a small bowl, mix the water and agave syrup well. Pour over the peppers.
 
Tightly close the jar and store in a cool, dark, dry place for 2 weeks. Refrigerate after opening.
 
Will keep in the fridge for at least a couple of months.
SPICY KOREAN CUCUMBER SLICES
MAKES ABOUT 2 CUPS
PICKLING TIME: 10 MINUTES
Sliced cucumbers are softened in salt, then spiced with red pepper, tart vinegar, sweet agave, and sesame oil. I prefer using toasted sesame oil for the flavor. If you want to keep this raw, just substitute with raw sesame oil and some sesame seeds. If you don't have Korean chili powder, just use red pepper flakes ground into a powder instead.
This pickle requires no pickling time and is ready to eat after about 10 minutes of softening time.
2 cups cucumbers, unpeeled, sliced ¼-inch thick
1 tablespoon sea salt
1 teaspoon Korean chili powder, or to taste
2 teaspoons apple cider vinegar
1 teaspoon agave syrup
3 tablespoons julienned carrots
1 tablespoon toasted sesame oil
Place the cucumbers in a mixing bowl and toss to coat with the salt. Set aside for 5 to 10 minutes to soften and release liquid. Gently squeeze the excess liquid from the cucumbers, and discard the liquid.
 
Return the cucumbers to the mixing bowl. Add the chili powder, vinegar, agave syrup, carrots, and sesame oil, and toss to mix well.
 
Will keep for 3 days in the fridge.
 
OPTION:
Add 1 teaspoon of sesame seeds when tossing.
PICKLED GINGER
MAKES 2 CUPS
PICKLING TIME: 1 WEEK
This recipe is ready to eat in a week's time. A great side dish, accompaniment, and relish. Ginger's great for decreasing inflammation and increasing circulation.
Enjoy this with the Japanese-style
nori maki
recipes (pages 253 to 259).
2 pounds fresh ginger, peeled, washed, and sliced paper-thin
1 cup apple cider vinegar
¼ cup agave syrup
Into a 2-quart glass jar with a lid, place spiral layers of the ginger. Stack one layer on top of another.
 
In a mixing bowl, combine the vinegar and agave syrup. Stir to mix well. Pour into the jar with the ginger.
 
Close the jar lid tightly and leave to marinate and ferment at room temperature for 1 week. The vinegar and ginger will change color to pale pink.
 
Store the jar in the fridge, where it'll keep for several months.
KIMCHI SAUCE
MAKES ABOUT 2
½
CUPS
If you're into investing a bit of time up-front, make up a jar of this sauce to keep in your fridge. It'll make it easy to make kimchi later.
You'll be salting and wilting your vegetables, draining, then rubbing on a few spoonfuls of this sauce before setting them aside to pickle.
You ideally want to use Korean chili flakes to make this sauce, for their unique flavor. But, if they aren't available, just use red pepper flakes, making sure to grind them into a powder before using them.
1 cup Korean chili flakes
½ cup water
4 tablespoons Garlic Paste (page 130)
2 teaspoons minced fresh ginger
1 tablespoon fine sea salt
2 tablespoons agave syrup
Place all the ingredients in a mixing bowl. Using a rubber spatula, mix into a smooth paste. Transfer the paste to a glass jar with a lid.
 
Will keep for 2 months in the fridge, if sealed in an airtight jar.
Garlic Paste
GARLIC PASTE IS
more flavorful than minced garlic, with a smoother consistency. To make your paste, process peeled cloves until smooth in a food processor.
Garlic paste can be kept in a closed glass jar in the fridge for 2 to 3 months, and in your freezer for up to 6 months. The paste will darken over time, and the flavor will deepen.
BOOK: Ani's Raw Food Essentials
5.67Mb size Format: txt, pdf, ePub
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