A chilli packed Korean tasting version on sauerkraut. Great if you like heat, perfect for topping to salads, Asian noodle dishes and eggs and bacon for breakfast, lunch or dinner!
Start small on the chilli amounts and increase with each batch until you find your heat level. This ferment gets hotter as it ferments so what may seem like a small amount of chilli will actually be a full flavour hit after 7 days.
1 cabbage (green or purple)
2 Tbsp. cup salt
1 tablespoon grated garlic (about 5-6 cloves)
1 teaspoon grated ginger
2-3 red chillies
1 Tbsp chilli flakes (for extra hot)
½ daikon radish
4 scallions or 1/2 leek (optional_
- Chop cabbage
- Cut Daikon into match sticks or julienne
- Chop Scallions/ leek (if you want onion)
- Add to bowl with salt and massage until translucent
- Add Flavourings and massage again (gloves are good for this especially if you don’t want to smell like garlic)
- Press tightly into jars leaving 2 inches at the top.
- Cover top with cabbage leaves and add a weighted jar or weight to top (keep vegetables under liquid)
Secure lid and place in a dark spot for 7 days minimum and 20 days maximum.
- Taste test the Kimchi after 7 days. Leave for longer if the vegetables are still too crunchy or the flavours are not robust.
- Put in fridge to stop fermentation process.
Experiment with purple or green cabbage or a wombok
I’ve added kale, rocket, curry leaves, beetroot leaves….anything really.
Tastes amazing and the chilli builds as the fermentation goes on…..WHOA!
How many times do you leave the house in someone else’s hands and just ‘assume’ it’ll all be handled and those few hours your out won’t matter??? THEN you get home and the roast is still on the bench and there is a hungry little human greeting you ‘mummy I’m hungry’
GAH…..panic stations!!! I had meat thawing everywhere today, fillet on the bench, chuck mince in the sink, and lamb just hanging out for the day near the stove. Come 4.30pm there was only one thing I could do, grab the mince that was the closest to thawed and try to work something out. Filled the sink with cold water, immersed the meat and quickened the process while I gawked at the fridge and then at my daughter who looked like she was going to die of hunger, or hanger and that’s not cool in my house.
I had greens coming out my behind so asian inspired it was. I grabbed whatever fresh, dried and ground herbs and spices and set out to create something out of nothing…….
Panic no more, a chilli chow mein (the totally healthy non nasty packet salt version) is here to save the day.
Chilli Beef Chow Mein
grainfree, dairyfree, sugarfree, lowfodmap
PREPARATION TIME TOTAL TIME
10 MINUTES 20 - 40 MINUTES
- 500g pasture raised chuck beef steak minced or good quality minced beef
- 1tsp fresh grated ginger
- 1 tsp Turmeric
- 1 tbsp Cumin
- 1 Carrot grated
- 1/4 Cauliflower riced
- 1/2 Chinese cabbage
- 1 Bok Choy
- 4 whole Silverbeet stalks
- 1 Zucchini Spiralized
- 1 big hot Red chilli (leave out or reduce amount for kids)
- 1 tbsp Fish sauce
- 1 tbsp Coconut aminos/ tamari
- 1 and a bit heaped tbsp Tahini
- 400ml broth (homemade preferably)
- 1/2 tsp Himalayan salt
- Brown meat ginger turmeric cumin
- Whilst that’s going whip out food processor, grate carrot, empty, pulse cauliflower to ‘rice’
- Add carrot and cauliflower, leave for a few minutes while you shred cabbage and silverbeet
- Add cabbage and Silverbeet.
- Mix sauce and add with cold broth
- Pour over pan
- Simmer for 5-10 and slice Bok Choy
- Add Bok Choy
- Turn off, cover and leave until needed. The long the better
- Just before serving add zoodles and heat through.
Top with extra chilli, some tangy kraut and watercress.
Not in to Beef? Swap beef for chicken, pork, prawns, fish, tempeh or go vegetarian and serve with a fried egg