1LBS napa cabbage, chopped into quarter size 1LBS bok choy, trimmed and quartered lengthwise 1carrot julienned cut into inch long pieces 3-4 green onions cut into inch long pieces 1/3CUP salt 1/4CUP sugar 2TBSP fish sauce 2TSP ginger cut 3TSP minced garlic 2TBSP crushed chili peppers or Loren red pepper flakes if you have it. 1TBSP each sesame oil & toasted sesame seeds
Slice up napa cabbage & bok choy into quarter size pieces. Wash thoroughly a couple of times. Place in a large bowl, pour your salt in and mix all around coating the cabbage and bok choy very well. Cover with water and I like to use a dinner plate to submerge cabbage under water. Everyone does this for all different times. I find an hour to hour and half is all it needs. I like to turn the cabbage all around half way through. Will be nice and soft when ready. Drain cabbage in colander. And rinse very well. Over and over. Once rinsed and drained well. I like to squeeze excess water out of cabbage and put in a clean bowl.
Blend your fish sauce, garlic, ginger, sugar, chili peppers, sesame oil. Til it forms a nice paste.
I like to get my work area all prepped and ready to go. You don’t have to wear gloves but I find for sanitary reasons it’s best too. In a big bowl combine everything, cabbage, bok choy, paste, carrots, green onions and sesame seeds. Mix very well.Store in airtight container on counter overnight then put in fridge in the morning. You can eat it right away or wait for until it starts to ferment. If stored properly this will last a couple months in fridge. Put we all know it’s too good to make it last that long. Kimchi is super flavourful and great for you. You can enjoy this how it is, as a side, cooked in a dish. It’s delicious. We can’t wait to hear what you think.
1LBS green onions 4TBSP chili pepper flakes (gochugaru Korean chili flakes if you have) 2TSP sugar 3TBSP fish sauce 2TBSP minced garlic 1TBSP minced ginger Lucky saids, mom whatcha cookin today?! Lol
Put everything in food processor minus the green onions (we use a coffee grinder) blend to a thick paste Trim roots off end of green onions and wash thoroughly a few times. I always like to get my work area ready. You don’t have to wear gloves but I think for sanitary reasons it’s good. Get a big bowl, put the green onions, and paste in. I like to get right in there and make sure everything is all coated. Since it’s able to sit in the fridge for weeks and up to months if stored properly it should be handled properly. But let’s get real these aren’t going to last that long!You can store in any airtight container. I like to you use this. A Mason jar works just as good too! Put on the counter over night, then store in fridge. We start eating them by the next day. But the flavours intensives as it ferments during the up and coming weeks. These are excellent as is, as a side, in soups, stirfrys. It’s such a simple recipe, yet very satisfying. Will last for a while in fridge if stored properly.
Done my way. Bag or Cranberries cooked with some cinnamon apple syrup about 1/2CUP just til they start to soften. Put in fridge overnight.In morning lay out on dehydrating sheets, removing any excess liquid.Dehydrate 135F for a couple days, yup, these take a while!
It’s half the price compared to the leading Dehydrators and works just as good!
Love having these on hand. We don’t always have a can of chick peas but I always have dehydrated one.
Open can, drain, take peelings off, rinse, lay out on dehydrating sheets. Dehydrate 135 about 10hoursStore in air tight container.
It’s half the price compared to the leading Dehydrators and works just as good!
This is a simple guide on how to make cured egg yolks to make them ready to be used in recipes. If they are properly cured, they will last for a while if kept in the fridge. Read the steps below to get started.
Pulse half and half sugar & salt in a blender. Depending on how many egg yolks and the pan size you are using, the salt/sugar content varies.
Place about 1CM (0.5″) of salt/sugar mixture on the bottom of your pan/container. I use the back of a spoon to make wells in the mixture so the yolks fit in nicely. Separate the eggs and make sure to get rid of all the whites, then put each egg yolk into a well. Continue this until you are done all yolks. Next, cover all of the egg yolks completely with the mixture. Store in fridge for 6-7 days to allow the egg yolks time to cure.After waiting 6-7 days the egg yolks can be removed from the mixture. Some use a cloth to clean off the excess mixture, but I prefer to put them under slow running water.
How the Cured Egg Yolks Look after curing
These are excellent, rich, creamy, and are great in recipes as they are now or continue on to the next step to finish the curing process. I will use a couple of these egg yolks for a recipes now.Next, I put the egg yolks out onto a pan and bake at 175F for about 2 hours. If stored in fridge, they will last for a couple months. Some say longer, but they never last in this house! Anyone else make cured eggs yolks at home?
We like to buy our egg in bulk from Costco , they have excellent prices on eggs.
