Recipe from Melissa Kasper Shapiro
I took a wonderful Just Food (www.justfood.org) class on fermentation this week with Sandor Katz, who wrote a book called Wild Fermentation. He claims that fermentation allows vegetables’ many vitamins, minerals and phytonutrients to be more readily available for our bodies, as well as obviously making the vegetables last longer. Eating fermented foods, of which yogurt is one, helps to cultivate the good bacteria in our digestive tracts (probiotics) which helps us to digest food better and faster. I am including Sandor’s six minute YouTube video on making fermented vegetables. I made a lot of sauerkraut last summer with all the cabbages we received. That sauerkraut has lasted me until now. If you think you don’t like sauerkraut (I too had memories of what was served with hot dogs at ballparks) give this a try. All that it requires is a cabbage, salt and a glass jar. Once your sauerkraut has reached a level of sourness that is satisfactory to you, I would recommend putting it into the refrigerator. You can also do this with your radishes or any other vegetable. http://www.youtube.com/watch?v=i77hU3zR-fQ.
This is a fantastic and easy dish from The Arrows Cookbook. Excellent with shrimp, or beef, or chicken, or just on its own.
Seared Orange and Cabbage Salad
3 large oranges
1 large head Napa cabbage
2 tsp salt
2 Tbsp vegetable oil
1 tsp finely chopped garlic
1/4 c rice vinegar
1/4 c sugar
1 Tbsp finely chopped fresh ginger
1 Tbsp sweet chile paste
1 Tbsp sesame oil
1 Tbsp soy sauce
Using a vegetable peeler, remove the zest from the oranges in long strips. Squeeze the juice from the oranges and set aside.
Wash, dry, and cut the cabbage lengthwise into quarters. Remove the core and slice the quarters crosswise 1 inch thick. Transfer to a large bowl, sprinkle with the salt, and toss to combine.
Heat the veg. oil in a heavy saucepan over high heat, just until smoking. Add the orange zest and stir vigorously 1 minute, careful not to let the peel blacken.
Reduce the heat to medium, add the garlic, and stir until slightly brown. Add the remaining ingredients. Increase the heat and bring to a boil. Pour the hot liquid over the cabbage and let cool, stirring occasionally.
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