The Machine Within
Author: Lauren Hunsberger | Posted In: Eat | April 2020
At-home Probiotic Kimchi
The two traditional ingredients for kimchi are cabbage and radish. But once you have a good base and understanding of how to ferment the mixture, you can throw in whatever veggies you want: carrots, cucumbers, onions, cauliflower, etc.
- 5 pounds Napa cabbage (one large or two small heads), rinsed and chopped
- 1/2 cup coarse sea salt
- 1/2 cup water
- 1/2 pound Korean radish, thinly sliced
- 1/2 sweet onion
- 1 garlic clove
- 1/2 inch piece of ginger, peeled
- 1/2 cup red pepper powder
- 1 teaspoon fish sauce
- 1 bundle green onions, sliced
- Splash of water
- 4 wide-mouth glass mason jars
- In a large mixing bowl, mix the cabbage, radish, sea salt and water. Once the salt has dissolved, let it sit for two hours.
- In a food processor, blend the sweet onion, garlic, ginger, fish sauce and water. Once pureed, pour into a small bowl and add the red pepper powder and green onion.
- Rinse the cabbage and radish and toss with the red pepper mixture. Fill your jars and seal tightly. Let the jars sit out at room temperature for 24 to 48 hours, depending on how sour you prefer the taste. The longer you let sit, the more sour it will be. Once refrigerated, you can keep the jars for months with no risk of going bad.
At-home Prebiotic Jerusalem Artichokes
Jerusalem artichokes, commonly known as sunchokes, are an obscure root vegetable heralded as one of the best natural sources of prebiotics. But what are sunchokes? They look like a cross between a potato and ginger, but taste nothing like either. In fact, they offer a sweet, nutty taste that’s all their own. How do you use these magical roots? It’s easy.
- 1 pound sunchokes
- 1 tablespoon avocado oil
- 1 teaspoon garlic, minced
- Salt and pepper
- Handful of herbs, freshly chopped
- Dash of lemon
- Preheat the over to 450 degree F. Rinse and thinly slice the sunchokes.
- Spread the sunchokes in a large, glass baking dish and drizzle the oil on top. Season with salt and pepper.
- Bake for 15 minutes.
- With five minutes left, add the fresh herbs and continue to cook for five to 10 more minutes until the sunchokes are soft.
- Remove from the oven, add the lemon juice and let rest for five minutes. Serve warm.