Since not everyone is a fan, making kimchi can be something of a lonely pursuit. No matter. The spicy, funky crunch of what is basically a fermented salad is well worth it. You’ll be surprised how often it will perk up everyday fare.
Kimchi’s cross-culture popularity began as a topper for tacos. (See Roy Choi.) Tacos are a good guide post; try using kimchi where you might otherwise use salsa. Odd though it might sound to the uninitiated, kimchi is excellent on hamburgers, eggs, pasta and more. Try it on pizza, pot roast, pork chops, chicken…
The best-known kimchi recipes call for Napa cabbage though you can keep things interesting by customizing the mix of vegetables. Brussels Sprouts are a natural first step off the beaten path.
Another way to add personality is to dandify the the vegetables. Fancy cut carrots are an easy way to add flair, though simple thin slices work just fine.
What isn’t optional is using rubber gloves to massage in the hot pepper mixture!
BRUSSELS SPROUTS KIMCHI
Recipe
1 lb. Brussels sprouts, cut into halves
4 carrots, cut into thin slices, or thin decorative pieces if desired
2 leeks, washed and sliced thin
1 Tablespoon hot red pepper flakes
2″ piece of ginger, peeled and roughly chopped
1 head of garlic, cloves separated and peeled
1 apple, cored and roughly chopped
2 Tablespoons cayenne pepper
1 Tablespoon hot red pepper flakes
2 Tablespoons Asian fish sauce
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2 tablespoons salt
1. Prepare the Brussels sprouts, carrots, leeks as directed. Place in a large mixing bowl. Toss with the 2 Tablespoons of red pepper flakes.
2. In a food processor chop the ginger, garlic, apple, cayenne pepper, fish sauce and anchovies until it makes a thick paste.
3. Spoon the paste over the vegetables. Wearing rubber gloves to protect from the hot pepper, knead the paste into the vegetables until it is very well mixed and juicy. Pack the mixture into a crock or large glass jar. Press down to compact.
4. Mix 2 Tablespoons salt into 1 1/2 cups water, until the salt dissolves. Pour the water over the vegetables until they are covered in 1/2 ” water. Don’t use all the water if not needed; use just enough to make sure everything is submerged in brine. Use a potato masher to push the vegetables under.
5. Loosely cover the top of the vegetable mix with a piece of plastic wrap. Press down gently. This will help keep the vegetables submerged. Do not make it make it air-tight, leave breathing room around the edges.
6. Cover the crock. Put in a cool place, out of direct sunlight and let sit for ten to 14 days. Check every few days to make sure the vegetables are still immersed. Use a potato masher to push them down if need be.
7. The fermented kimchi will be sour and spicy. The sprouts will be wilted but still maintain some crunch. Store the kimchi in closed jars in the refrigerator.
Refrigeration stops the fermentation. Close it up tight because, well, let’s face it, it’s smelly. It keeps for a long time.
THIS IS NOT A CANNING RECIPE. STORE IN REFRIGERATOR ONLY.
Enjoy!