Tag Archives: vegetables

Asparagus and Bean Curd with Thai Red Curry.

This is another recipe that is about the method and not necessarily the ingredients. What I mean is that this is a really basic recipe where the ingredients can be changed to your liking while using the same seasoning (or similar seasonings) but using the same simple stir-fry method to prepare them. Anyhow, this is really easy to make and super delicious.

 

Asparagus and Bean Curd with Thai Curry

Makes 4 servings

1 package extra firm tofu, drained

3 tablespoons vegetable oil, plus extra to oil a pan

1 onion, sliced

1 red bell pepper, sliced

2 cloves garlic, minced

1 pound asparagus, trimmed and cut into 1-inch pieces

2 tablespoons red Thai curry

¼ chicken or vegetable broth

2 tablespoons soy sauce

12 leaves fresh basil, course chopped

Preheat an oven to 400F. Dice the tofu and spread it onto a lightly oiled baking sheet. Bake the tofu for about 30 minutes, turning it every ten minutes, or until lightly browned. Remove the tofu from the oven and set aside. Heat the 3 tablespoons vegetable oil in a heavy skillet over medium-high heat, then add the sliced onion and bell pepper; stir-fry for a couple minutes, then add the garlic and cook a couple minutes longer. Add the asparagus, cook for a minute or two, then add the red curry, mixing it with the vegetables. Add the cooked tofu to the pan, along with the vegetable broth and soy sauce. Bring to a boil, tossing all the ingredients together, then stir in the basil and remove from the heat.

Asparagus and Bean Curd with Thai Red Curry.

  
This is another recipe that is about the method and not necessarily the ingredients. What I mean is that this is a really basic recipe where the ingredients can be changed to your liking while using the same seasoning (or similar seasonings) but using the same simple stir-fry method to prepare them. Anyhow, this is really easy to make and super delicious.
.
Asparagus and Bean Curd with Thai Curry
Makes 4 servings
1 package extra firm tofu, drained
3 tablespoons vegetable oil, plus extra to oil a pan
1 onion, sliced
1 red bell pepper, sliced
2 cloves garlic, minced
1 pound asparagus, trimmed and cut into 1-inch pieces
2 tablespoons red Thai curry
¼ chicken or vegetable broth
2 tablespoons soy sauce
12 leaves fresh basil, course chopped
Preheat an oven to 400F. Dice the tofu and spread it onto a lightly oiled baking sheet. Bake the tofu for about 30 minutes, turning it every ten minutes, or until lightly browned. Remove the tofu from the oven and set aside. Heat the 3 tablespoons vegetable oil in a heavy skillet over medium-high heat, then add the sliced onion and bell pepper; stir-fry for a couple minutes, then add the garlic and cook a couple minutes longer. Add the asparagus, cook for a minute or two, then add the red curry, mixing it with the vegetables. Add the cooked tofu to the pan, along with the vegetable broth and soy sauce. Bring to a boil, tossing all the ingredients together, then stir in the basil and remove from the heat.

A well educated beet…

This is a really simple recipe that is really bursting with flavor…it’s basically a sweet-and-sour vegetable recipe. The beets, after being peeled and sliced or diced, are cooked in a water-vinegar-sugar solution, and then the liquid is thickened with cornstarch. There’s a couple interesting theories on the name of this recipe. One is that it was a common New England recipe and that the deep crimson color of the dish resembled the color of the jerseys of the Harvard football teem.Another is that it is a dish that was served by a Russian immigrant in his tavern outside Boston during the mid-1800’s. The name of his tavern was Harwood’s, and this recipe was so popular that they became known as Harwood’s beets, but with his thick accent they may have come across as sounding like Harvard Beets. Whatever the story, they are easy to prepare, nutritious, and delicious. The basic recipe is below.

Harvard Beets

Peel as many beets as you’d like to prepare, then slice or dice them. Place the beets in a pot with just enough cold water to cover them. Bring the liquid to a boil then lower it to a simmer. Add a small amount of sugar and vinegar to the pot along with a pinch of salt. Taste the liquid and adjust the sweet/sour flavor to your liking. Simmer the beets for 15 minutes or so, or until they are soft. In a small bowl, dilute a small amount of cornstarch in cold water, then stir it into the simmering beets. The liquid should thicken shortly after the starch has been added. If too thin, ad additional starch; if too thick, dilute with more water/vinegar. Simmer the beets another couple of minutes and taste/adjust seasoning as necessary.

A well educated beet…

This is a really simple recipe that is really bursting with flavor…it’s basically a sweet-and-sour vegetable recipe. The beets, after being peeled and sliced or diced, are cooked in a water-vinegar-sugar solution, and then the liquid is thickened with cornstarch. There’s a couple interesting theories on the name of this recipe. One is that it was a common New England recipe and that the deep crimson color of the dish resembled the color of the jerseys of the Harvard football teem.Another is that it is a dish that was served by a Russian immigrant in his tavern outside Boston during the mid-1800’s. The name of his tavern was Harwood’s, and this recipe was so popular that they became known as Harwood’s beets, but with his thick accent they may have come across as sounding like Harvard Beets. Whatever the story, they are easy to prepare, nutritious, and delicious. The basic recipe is below.

Harvard Beets 

Peel as many beets as you’d like to prepare, then slice or dice them. Place the beets in a pot with just enough cold water to cover them. Bring the liquid to a boil then lower it to a simmer. Add a small amount of sugar and vinegar to the pot along with a pinch of salt. Taste the liquid and adjust the sweet/sour flavor to your liking. Simmer the beets for 15 minutes or so, or until they are soft. In a small bowl, dilute a small amount of cornstarch in cold water, then stir it into the simmering beets. The liquid should thicken shortly after the starch has been added. If too thin, ad additional starch; if too thick, dilute with more water/vinegar. Simmer the beets another couple of minutes and taste/adjust seasoning as necessary.

Carrot-Ginger Bisque

carrot1 (small)

I’ve posted this recipe before but not in quite a while.But it is so easy to make and so delicious and so good for you that I thought I’d post it again. It is an excellent winter or spring soup that can be served hot in the cold months and chilled during the dog days of summer. The only variation in the recipe (there always has to be one) is that I did not include a recipe for the parsley puree. This is done easily by combining washed parsley and plain yogurt with a pinch of sea salt in a blender and pureeing until very smooth. And the images below illustrate how to garnish it as if it were served in a restaurant. The only tools you need are an ordinary squirt bottle and a knife. There are plenty of designs and this is a simple one. Draw lines in the soup and gently draw the tip of a pointy knife back and forth through the puree. Lacking a squirt bottle, simple drizzle some of the puree from the tip of a spoon and drag a knife through it for your unique design…channel your inner Picasso.

Carrot Soup with Ginger, Curry and Yogurt

Makes about 2 quarts

2 tablespoons vegetable oil

1 small onion, diced

2 teaspoons minced ginger

2 teaspoons minced garlic

1-2 tablespoons curry powder

2 tablespoon honey or sugar

1-1/2 pounds peeled, diced carrots

4 cups chicken or vegetable broth

1 teaspoon salt

1/2 cup plain yogurt

Heat the vegetable oil over medium-high heat in a heavy soup pot. Add the onion, ginger and garlic; sauté for 5 minutes, or until the onions are translucent. Add the curry and honey; sauté 2 minutes. Add the carrots, broth, and salt. Bring the soup to a boil, then lower it to a simmer; skim any impurities that may rise to the surface. Cook the soup for approximately 45 minutes, or until the carrots are very soft. Remove the soup from the heat and stir in the yogurt. Transfer the soup, in batches, to a blender or food processor and purée until very smooth. Return the soup to the pot and warm it, but do not boil (boiling it may curdle the yogurt). Serve hot or chilled.

Urban Simplicity.

Carrot-Ginger Bisque

I’ve posted this recipe before but not in quite a while.But it is so easy to make and so delicious and so good for you that I thought I’d post it again. It is an excellent winter or spring soup that can be served hot in the cold months and chilled during the dog days of summer. The only variation in the recipe (there always has to be one) is that I did not include a recipe for the parsley puree. This is done easily by combining washed parsley and plain yogurt with a pinch of sea salt in a blender and pureeing until very smooth. And the images below illustrate how to garnish it as if it were served in a restaurant. The only tools you need are an ordinary squirt bottle and a knife. There are plenty of designs and this is a simple one. Draw lines in the soup and gently draw the tip of a pointy knife back and forth through the puree. Lacking a squirt bottle, simple drizzle some of the puree from the tip of a spoon and drag a knife through it for your unique design…channel your inner Picasso.

Carrot Soup with Ginger, Curry and Yogurt
Makes about 2 quarts
2 tablespoons vegetable oil
1 small onion, diced
2 teaspoons minced ginger
2 teaspoons minced garlic
1-2 tablespoons curry powder
2 tablespoon honey or sugar
1-1/2 pounds peeled, diced carrots
4 cups chicken or vegetable broth
1 teaspoon salt
1/2 cup plain yogurt
Heat the vegetable oil over medium-high heat in a heavy soup pot. Add the onion, ginger and garlic; sauté for 5 minutes, or until the onions are translucent. Add the curry and honey; sauté 2 minutes. Add the carrots, broth, and salt. Bring the soup to a boil, then lower it to a simmer; skim any impurities that may rise to the surface. Cook the soup for approximately 45 minutes, or until the carrots are very soft. Remove the soup from the heat and stir in the yogurt. Transfer the soup, in batches, to a blender or food processor and purée until very smooth. Return the soup to the pot and warm it, but do not boil (boiling it may curdle the yogurt). Serve hot or chilled. 

Urban Simplicity.

Mixed Vegetables with Twice-Cooked Garlic, Hot Peppers, and Lemon

So as usual this is really easy to make and bursting with flavor. This is really just another variation of an aglio e olio recipe, but in this case the aglio is cooked twice. By slowly cooking the garlic and peppers first–and then straining them out–the oil becomes infused with flavor, which is then compounded when the flavorings are added back into the dish. Anyhow, you can really use what ever vegetable you have on hand; this is just a guide. This makes a great side dish or you can also (like I did tonight–top a pasta dish with it. If you want to turn this into a carnivore’s meal add chicken or shrimp.

Mixed Vegetables with Twice-Cooked Garlic, Hot Peppers, and Lemon

Serves two


¼ cup olive oil

3 or 4 cloves garlic, sliced thin

¼ teaspoon crushed hot pepper

2 or 3 florets cauliflower, sliced

2 or 3 florets broccoli, sliced

1 small carrot, sliced

a handful of green beans, cut in half

¼ teaspoon kosher salt

1 tablespoon lemon juice


Combine the olive oil, sliced garlic, and crushed pepper in a small skillet at room temperature. Place the skillet over medium heat and cook the garlic and pepper for about 5 minutes, or until the garlic is golden but not burnt. Carefully strain the olive oil into a larger skillet, reserving the garlic and peppers. Place this skillet over medium-high heat, and when it is hot add the vegetables. Cook the vegetables for a few minutes, tossing and turning as necessary. While the vegetables are cooking, minced the cooked garlic and peppers, then add it to the vegetables along with the salt. Cook the vegetables for a couple minutes longer, until they begin to brown but are still al dente. Stir in the lemon juice; cook the vegetables another few seconds, then remove from the heat.

Urban Simplicity.

Caramelized Brussels Sprouts with Cashews, Garlic, and Hot Peppers

So I have to start this post with what seems to be my mantra when it comes to recipes…This is so easy to make and it’s super delicious and nutritious, too.

But it is.

I really urge you to try this. It can be served as a side dish or if you want to go meatless it would be great as a main course over brown rice. And if you want to make it a carnivores meal add chicken or shrimp.

Caramelized Brussels Sprouts with Cashews, Garlic, and Hot Peppers

Serves 2-4


4 tablespoons olive oil

12-16 Brussels sprouts, stems removed and sliced

½ cup cashews

¼ teaspoon crushed hot pepper

2 cloves garlic, minced

¼ teaspoon kosher salt

¼ cup chicken broth (or vegetable broth or water if you want to keep it vegetarian)

1 tablespoon lemon juice


Heat the oil in a heavy skillet over medium-high heat, then add the Brussels sprouts. Cook the Brussels sprouts for a few minutes until they begin to brown at their edges. Then add the cashews, hot pepper, garlic, and salt. Cook and stir the Brussels sprouts for a couple more minutes, or until they and the garlic are browned. Add the chicken broth, and then the lemon juice. Simmer the broth for a few minutes, or until it is nearly evaporated and the sprouts are cooked and glazed.

Urban Simplicity.

Apple (the fruit, not the corporation)

Image found here.
“Let food be thy medicine and medicine be thy food” 
 ~Hippocrates
 I love apples. Well, ok, most fruits. But this wasn’t always the case. It’s something I’ve really grown to enjoy as an adult…these days a meal without a piece of fruit is not complete. Fruit, of course, is good (really good) and good for you. But this short video fortifies how really powerful it is. 



Chop This! (The easiest and likely the most nutritious and delicious salad you’ll ever make.)

Okay. So if you have a garden–or even if you don’t–now is the time to seize summer’s bounty. Whether you grow it yourself or purchase it at the store, the time is ripe for summer vegetables. And when the vegetables are as perfectly ripe as they are right now, eating them raw (or some lightly cooked) with the simplest preparation is the way to go. The below recipe is just a guide. Use whatever vegetables and herbs that your garden or local market has. But here’s how I made mine.
Raw Summer Salad
Dice a perfectly ripe tomato–or two if you’re eating with someone else–and as much cucumber as you think you’ll eat. Combine it in a bowl with a few slices of raw onion, a minced garlic clove, a sliced hot pepper, a handful of chopped parsley, and also basil. Sprinkle the salad with sea salt, then drizzle it with a tablespoon or two of extra virgin olive oil and good quality wine vinegar. Gently toss together and taste summer.

Urban Simplicity.

Carrot Vichyssoise with Curry, Yogurt, and Parsley Purée

I’ve posted this recipe before but not in quite a while. It is an excellent spring soup and can be served hot or chilled. The only variation in the recipe (there always has to be one) is that I did not include a recipe for the parsley puree. This is done easily by combining washed parsley and plain yogurt in a blender and pureeing until very smooth. And the images below illustrate how to garnish it as if it were served in a restaurant. The only tools you need are an ordinary squirt bottle and a knife. There are plenty of designs and this is a simple one. Draw lines in the soup and gently draw the tip of a pointy knife back and forth through the puree. 

Carrot Soup with Ginger, Curry and Yogurt
Yield: 2 quarts
2 tablespoons vegetable oil
1 small onion, diced
2 teaspoons minced ginger
2 teaspoons minced garlic
1-2 tablespoons curry powder
2 tablespoon honey or sugar
1-1/2 pounds peeled, diced carrots
4 cups chicken or vegetable broth
1 teaspoon salt
1/2 cup plain yogurt
Heat the vegetable oil over medium-high heat in a heavy soup pot. Add the onion, ginger and garlic; sauté for 5 minutes, or until the onions are translucent. Add the curry and honey; sauté 2 minutes. Add the carrots, broth, and salt. Bring the soup to a boil, then lower it to a simmer; skim any impurities that may rise to the surface. Cook the soup for approximately 45 minutes, or until the carrots are very soft. Remove the soup from the heat and stir in the yogurt. Transfer the soup, in batches, to a blender or food processor and purée until very smooth. Return the soup to the pot and warm it, but do not boil (boiling it may curdle the yogurt). Serve hot or chilled. 

A Recipe for Spring (whether it feels like spring or not)

So yes it is officially spring, but no–like much of the country–it does not feel like it. Nonetheless, I’m cooking as if it is. This is a really simple and really delicious recipe for stove-top braised asparagus. It’s really just a variation of any of my aglio e olio recipes…but with a couple more steps. But it is still exceedingly simple and really delicious (did I mention that this was delicious?). Being Good Friday, I ate the asparagus with fish meatballs (here’s the recipe). The asparagus was done before the meatballs and pasta were cooked and I ate most of it before I sat down for dinner. Anyhow, here’s how to make it.

Stove-Top Braised Asparagus with Olive Oil, Lemon, Garlic, and Hot pepper
Serves four
¼ cup virgin olive oil
1 bunch asparagus, trimmed of their fibrous ends
3 cloves garlic, minced
1 teaspoon crushed hot pepper
½ teaspoon sea salt
1 lemon, juiced
Heat the oil in a large skillet then add the asparagus. Sprinkle the garlic, hot pepper, and salt on and around the asparagus. Gently shake the pan, and using tongs, turn the asparagus in the pan. Add a few tablespoons water to the pan, then lower the heat and place a lid on it for a couple minutes. Remove the lid and add the lemon juice to the pan, gently turning the asparagus. Transfer the asparagus to a clean plate and pour the oil and lemon over it, along with the garlic and hot pepper. Serve hot or at room temperature.

Broccoli and Bean Curd Stir-Fry Recipe

This is one of my favorite stir-fry recipes…it’s, simple, quick, and really delicious and nutritious. This is one of those simple restaurant-quality dishes that you’ll be wondering why you ever pay to have it prepared when it is so easy to make yourself. I’ve posted this recipe, or variations of it, a few times before, but I haven’t in a while. Anyhow, I made it for dinner tonight and thought I’d share the recipe again. As I type these words I am–in a word–stuffed. It is so delicious I couldn’t stop eating it. The only difference between the recipe pictured (the one I made tonight) and the actual recipe listed below, is that  in tonight’s version I added sliced carrots (which should be added when you add the onion and pepper). Anyhow, I hope you try it.

Broccoli and Bean Curd with Ginger, Garlic, and Hot Peppers
Makes about 4 servings
4 tablespoons soy sauce
1 tablespoon cider vinegar
1 tablespoon sugar
2 tablespoons cornstarch
4 heads broccoli, cut into florets
12 ounces firm tofu, sliced into 1-inch pieces
1 cup vegetable oil (for frying)
1 small onion, sliced
1 red bell pepper, julienned
2 cloves garlic, minced
1 tablespoon minced ginger
1 teaspoon crushed hot pepper
1-1/2 cups chicken broth

In a small bowl combine the soy sauce, vinegar, sugar, and cornstarch. Mix to dissolve the cornstarch and set aside. Par-cook the broccoli boiling water, then drain it and cool it under cold running water.

Heat the oil over medium-high heat in a large skillet. Carefully add the tofu and cook it on both sides until golden brown. Remove the tofu and transfer to absorbent paper. Carefully pour most of the oil into a separate pan (or other safe container), leaving just enough oil to stir fry in. Heat the pan and add the onion and bell pepper. Sauté the vegetables until they begin to caramelize. Add the garlic, ginger, and hot peppers. Sauté for another minute or two.

Stir in the chicken broth; bring it to a boil, than stir in the soy-cornstarch mixture. Bring it to a simmer, then add the broccoli and bean curd. Stir and toss it to evenly coat it with sauce. Continue to heat the pan just until the broccoli is heated throughout.

The Reward…

As summer begins to wind down the tomatoes and peppers are coming to full fruition. And one of the rewards each summer is tomato sauce. I make it a few times throughout the season and then usually one bigger pot…which was today. I made about 3 gallons of sauce “hillbilly style” (cooked it outside as not to heat up the kitchen). And I’ve mentioned before that for me cooking things from the garden outside is extra special (does it taste better or am I imagining it) because when I cook it outside it is being cooked just a few feet from where it grew. As the sauce was simmering I sauteed a couple pieces of fish then braised it in the tomato sauce and ate it (tossed with pasta) under grapevines while listening to NPR (and yelling at my pugs to stop jumping up at the table). Anyhow, the sauce is presently cooling in my fridge. In the next day or two I’ll package it in increments and freeze it for the off-season. And eating sauce in the middle of winter–which I made from scratch using tomatoes and peppers that grew in the front/back yards–that is the real reward for the time and care it takes to grow (some of) my own food.

Urban Simplicity.

This is Just One Reason I like to Grow Food

There are of course so many reasons why a person should grow at least some of their own food. I do it to save a bit of money, to keep me connected to the earth, but mostly because the food tastes so damn good. This recipe is a perfect example. It is, of course, the classic eggplant (aubergine) Parmesan. Most, but not all, of the ingredients were grown in my front and rear yards. The eggplant, for example, were grown in my front yard about a foot away from the sidewalk (pavements). The sauce for this recipe was made with tomatoes, garlic, and basil grown there as well. As were the hot peppers–I love spicy peppers–that I sauteed then layered in between the eggplant. That said, if there were one really good reason I went through the trouble to prepare, plant, care-for, and harvest food from my tiny yard this summer it would singularly be this recipe…it was that good. There is something really special about walking out your door, picking food, and cooking it just a few feet/meters away. And I’ve mentioned many times that you don’t need a lot of space. I live in the middle of the city and the entire plot on which my house sits measures a mere 25ft/7.6m by 100ft/30.4m (and 3/4 of it is taken up by the house). Okay…alright…I’ll get off my little soapbox. Anyhow, this was/is so good I couldn’t stop eating it. I didn’t type up a recipe but it’s pretty straight forward. If you do need a recipe this one looks pretty good.

Urban Simplicity.

Food Not Lawns

Though I have a small garden in the front of my house this (pictured above) was plucked this evening from the garden in the rear of the house. Beautiful, isn’t it. I have only about six broccoli plants (two out front and four in the back) but this time of year it grows almost quicker than I can consume it. Tonight I sauteed it simply with onion, garlic, and a hot pepper from the garden as well. This is a great vegetarian main dish as itself or tossed with pasta. But tonight I ate it as a side dish with pasta in a 20-minute tomato sauce. There’s a recipe below, but if you want additional recipes and background info on broccoli feel free to read this article I wrote for Artvoice a few years back.

Spaghetti with garlic, oil, and broccoli 

Makes 4 servings

3/4 pound spaghetti
1/2 cup virgin olive oil
1 tablespoon minced garlic
1/2 teaspoon crushed hot pepper
1/2 cup chicken or vegetable broth
1/4 teaspoon salt
2 cups chopped broccoli florets
2 tablespoons grated Pecorino Romano cheese

Cook the spaghetti and drain it. Heat the olive oil in a heavy skillet with the garlic and hot pepper flakes. When the garlic just starts to change color add the chicken broth and salt. Cook the broth for one minute, until it reduces by half, and then add the broccoli. Toss and turn the spinach for a few minutes. Add the cooked spaghetti, and stir it until thoroughly coated with the other ingredients. Stir in the cheese just before serving.

Urban Simplicity.

Bursting with Color and Flavor…

Beautiful aren’t they…just picked this morning. Like much of the nation it has been hot in Western New York and the vegetable plants are loving it. Yesterday when I picked a perfectly ripe tomato for dinner it was not just warm from the sun but actually hot to the touch…it felt like it was cooked, and I suppose it sort of was. Anyhow, with it being so hot, and that I face a stove for most of the day as my job, the last thing I want to do is come home and heat up my teeny kitchen. Thus said, I have been eating variations of chopped vegetable salads for the past two weeks…and I’ve yet to tire of them. Delicious and full of nutrition. And to make a chopped vegetable salad is about as simple as it gets. With summer vegetables in season you can really use whatever you like or have at hand. And during the heat of the day this will definitely keep your kitchen cool.
 
Chopped Vegetable Salad
Choose and wash whichever vegetables you like. My favorites are tomatoes, peppers (sweet and hot), and cucumbers, but anything will really work. Sometimes I add diced or crumbled cheese as well, such as feta, mozzarella, or Parmesan. Dice the vegetables and combine them in a bowl. If it looks like you’ve made to much do not worry because leftovers—after the flavors have thoroughly married—taste equally good. Add whatever other seasonings you like. I usually add sliced onion and minced garlic, plus a good handful of basil, mint, or parsley, or all three. And using a ratio of 3-parts oil to 1-part vinegar or lemon (or a combination of both), dress the salad lightly. A tablespoon of mustard tastes good, too. Mix the ingredients and allow to rest for 5 minutes. 
 

La Tomate

Beautiful isn’t it. It is–or at least was–as big as my fist. I ate most of it for dinner as an tomato and raw onion sandwich on whole wheat bread slathered with mayonnaise and doused with a liberal amount of cracked black pepper. It was, as I ate it, still warm from the sun. Delicious. I’ve always enjoyed growing my own tomatoes, but this one in particular seems especially special to me because, as I’ve stated in an earlier post, I’ve had a difficult time with “blossom end rot” this year. But this is a sign, I think, that the plants are overcoming it (with a little help from me). I’m keeping my fingers crossed. Anyhow, if you want to learn a bit of history, lore, and a few recipes involving tomatoes, here’s a link to an article I wrote for Artvoice a couple years ago.

Urban Simplicity.

Kim Chi

I’ve posted a few variations of this recipe in the past, but what it comes down to is that kim-chi is a spicy fermented cabbage recipe not unlike sauerkraut  (but did I mention spicy). The above image may be a bit misleading because it is not the finished recipe, it is the ingredients that have just been mixed together prior to fermentation (beautiful isn’t it). In this heat it should be fully fermented in a few days, or at least by week’s end. The basic recipe is listed below, but really the ingredients are really up to you. If you’d like to learn more about fermented foods–via articles I wrote (yes, shameless self-promotion)–click here or here. I also recommend this book.

 
Kim Chi
(Korean-Style Sauerkraut) 

1 head Napa cabbage, cut into two-inch pieces
1 small daikon, grated
2 tablespoons kosher salt
2 cloves garlic, minced
1 small piece ginger, minced
1 small onion, minced
2 tablespoons chili paste
1 tablespoon sugar

Mix all of the ingredients together in a large bowl. Transfer to a container that is wide enough to fit a few small plates inside it. Press the cabbage down and weight it with plates. Cover the container and leave at room temperature. After a day it should release enough liquid that it is submerged, if not, add a little salted water. After about 2 days small bubbles will appear, after about a week or so it will smell and taste distinctively sour. Taste it as often as you like and when the flavor is to your liking transfer the container to the refrigerator to slow its fermentation.