Kimchi O-So-Eazie! ( Holiday Gift )

Kimchi is made with the hope of healing the world! (One gut at a time)

Kimchi, is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radishes, and seasonings 🔥 Totally natural and oddly delicious.

Holiday Gift Ideas 🎉 🌟 🎁

How to Make Simple Vegan Kimchi

There are over a hundred different kinds of Kimchi recipes! The recipe for mak kimchi, or simple kimchi is a great place to start. Yield: 1 quart.

Simple Kimchi

  • Servings: 1 quart
  • Difficulty: medium-easy
  • Print

INGREDIENTS
1 medium head napa cabbage (about 2 pounds)
1/4 cup iodine-free sea salt or kosher salt
Water, preferably distilled or filtered
1 tablespoon grated garlic (5 to 6 cloves)
1 teaspoon grated peeled fresh ginger
1 teaspoon granulated sugar (optional)
2 tablespoons fish sauce (or salted shrimp paste, or 3 tablespoons water) to taste
1 to 5 tablespoons Korean red pepper flakes (gochugaru)
8 ounces Korean radish or daikon radish, peeled and cut into matchsticks -optional
4 medium scallions, trimmed and cut into 1-inch pieces
½ cup julienned carrot (about 1 small -adds colour you can add red cabbage -julienned)
DIRECTIONS
1. Cut the cabbage. Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 2-inch-wide strips.
2. Salt the cabbage. Place the cabbage in a large bowl and sprinkle with the salt. Using your hands, massage the salt into the cabbage until it starts to soften a bit. Add enough water to cover the cabbage. Put a plate on top of the cabbage and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.
Rinse and drain the cabbage. Rinse the cabbage under cold water 3 times. Set aside to drain in a colander for 15 to 20 minutes. Meanwhile, make the spice paste.
3. Make the spice paste. Rinse and dry the bowl you used for salting. Add the garlic, ginger, sugar, and fish sauce, shrimp paste, or water and stir into a smooth paste. Stir in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons); set aside until the cabbage is ready.
4. Combine the vegetables and spice paste. Gently squeeze any remaining water from the cabbage and add it to the spice paste. Add the radish and scallions.
Pack the kimchi into the jar. Pack the kimchi into a 1-quart jar. Press down on the kimchi until the brine (the liquid that comes out) rises to cover the vegetables, leaving at least 1 inch of space at the top. Seal the jar.
5. Let it ferment for 1 to 5 days. Place a bowl or plate under the jar to help catch any overflow. Let the jar stand at cool room temperature, out of direct sunlight, for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid.
6. Check it daily and refrigerate when ready. Check the kimchi once a day, opening the jar and pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it’s best after another week or two.

Kimchi ~ Dos and Don’ts

Rely on your own sense of smell and taste and you’ll end up with a fine batch. A word of caution: too much garlic can make the kimchi bitter, and too much ginger can make it sticky. Adjust the amount of other spices to your liking. Kimchi can be mild or fiery, it’s your choice. I have received all kinds of opinions. Some cooks swear by a little bit of sugar, others completely shun sweeteners. There are people who include carrots and there are people who wrinkle their noses at the idea.

25 Fermented recipes Recipes

Want to Eat More Fermented Foods? Here Are 25 Recipes You’ve Got to Try.

Kimchi Grilled Cheese

INGREDIENTS

  • 2 slices Sour Dough Bread
  • ½ cup Mozzarella Cheese (shredded)
  • ¼ cup Kimchi (fine chop)
  • 1 Tablespoon Unsalted Butter

MY FAVORITE KIMCHI: Leftover water melon (pictured above) Watermelon rind contains citrulline, which is loaded with antioxidant properties that convert to arginine, an essential amino acid. Arginine is great for the heart, immune system and circulatory system.). Add seeds such as chia, black sesame or pumpkin seeds. You choose. Add the watermelon rind – include the green part. Delicious! I like adding cumin seeds and maybe mustard seed and turmeric.

Storage

If you are planning to keep it in a fridge, make sure that all of its ingredients are fully covered in the brine before you reseal it.

Kimchi can last 3–6 months in the refrigerator. It continues to ferment as it matures, though, becoming more acidic and softer. So, If you prefer a milder flavor or crunchier texture, you may want to eat up your kimchi before 3 months. 

Nappa cabbage: A broom that sweeps (your system) clean.

The beneficial power of kimchi comes from vitamin C, vitamin A, thiamine (B 1 ), riboflavin (B 2 ), calcium, and iron. According to some researchers, the antioxidants, and the lactic acid bacteria in kimchi helps with digestion, heart disease and diabetes. Good in a weight loss plan and clear skin. Kimchi boosts immunity.

David Chang adds sugar to his kimichi along with salty shrimp. Maybe one balances the other. If you don’t add the salty shrimp you may not need the sugar.

David Chang: Chef and Owner of Momofuku, New York

Kimchi hot dogs!

Kimchi pairs well with fried rice, dumplings, and summer rolls, or, ahem, straight out of the jar.

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Sweet 😊 Glycemic Index

What Do You Know About GLYCEMIC INDEX?

The GLYCEMIC INDEX (GI) is a number from 0 to 100 assigned to a food, with pure glucose (a simple sugar) arbitrarily given the value of 100. Glycemic Index ranks carbohydrate-containing foods by how quickly they digest and raise your blood sugar or glucose levels.

Women eating the highest glycemic load diets were much more likely on average to develop type 2 diabetes or heart disease compared to women of the same age with the lowest glycemic load diets ? provided by the large-scale Nurses’ Health Study

30 Day Challenge!

CHALLENGE DETAILS : Take a picture of yourself today, in the next 20 minutes. Apply a 2 week health regime. Whatever you want: a 10 day cleanse combined with another form of healthy eating. But, follow the GI Plan. Then, take a picture ath the end of the first 2 weeks wearing the same clothes print them both out. Place the pictures on the fridge or where you can see them every day. A good start! Now, in another 2 week later (totaling 4 weeks) take another picture wearing the exact same clothes We have ended 30 day challenge. What does you picture look like now after a total of 30 days. and when you started. If you have been honest with yourself, the results should amaze you and it will motivate you for continued progress. Let’s say you are watching what you eat & doing exercise routine; swimming and walking ti the store -id you can and some exercise plan you enjoy. Pilates is good? After 6 weeks -you will have developed what is called a new “HABIT”. Your new lifestyle has become a habit. Tell me if I am right! Whatever was missing in your life ~ make it happen! Fill your cup to the brim. I’m on your side. In weak moments send me a comment in this posting. I will respond. I am here to help. [Even as a shoulder to lean on].

Individuals who are pre-diabetic typically have fasting glucose levels (before a meal) that are nearly normal or only slightly elevated (usually < 100mg/dL).

DOWNLOAD CHART: Click “Glycemic -Index Images“below

High GI = 70+ .. try to avoid these
Medium GI = 55-69 .. use caution
Low GI = 0-54 .. your target zone.
Remember, this doesn’t mean these are necessarily “good for you foods”. They’re just a representation of their GI score ~ provided by glycemicedge.com.

Carbs Don’t Make You Fat – High GI DOES!

Adults: 2 cups of fruit every day ~ lowers risk of heart disease, stroke and cancer~

STAY 🍏 HEALTHY!

Sweet Potato Soufflé

This healthier version of the original version of sweet potato pie. No crust and no sugar. And it tastes wonderful! Friends and family still say,

..this is the best sweet potato soufflè I have ever had!

Long ago, I was invited to classmates dinner during a crisp autumn weekend. I decided to bring a sweet potato cassarole with marshmallows. This was the first time I made this thanksgiving classic. I watched mom make lanttulaatikko at Christmas and substituted sweet potatoes for the rutabaga. She did not use a recipe and we didn’t have internet in those days. As I arrived, the host did not know what I brought. Too much studying. However, it was all gone. I kept my wheelhouse of spices when I made the sweet potato soufflè . I have never added sugar or syrup to this dish because mom never did. Subsequently I did not add any sweetener. Frankly, I never understand the addition of extra sugar to this delicious soufflè . I knew from basic chemistry that oven baking turns the sweet potato even sweeter.

Recipe ❤️

Sweet Potato Soufflè - Mildly Spicy

  • Servings: 4-6
  • Difficulty: medium
  • Print

INGREDIENTS
5 tablespoon salted butter, plus more for soufflé dish(es)
Fine ground rye bread crumbs -enough to coat the baking dish(es)
3 1/2 tablespoons all-purpose flour
3/4 cup whole milk
1 1/2 cup mashed sweet potatoes
3-4 large eggs, separated, and at room temperature
1 teaspoon ground nutmeg
1 tsp cinnamon
1/2 tsp. chili pepper
1 tbsp. lemon zest (one lemon)
3-5 cardamon pods – ground (optional)
A pinch of turmeric (optional)
A pinch of cumin (optional)
1/4 tsp cream of tartar (for egg whites- stabilizer)
A pinch of salt (for egg whites)

DIRECTIONS

1. Preheat oven to 400 degrees.(Prep dish as oven is heating) Butter a 1-quart soufflé dish -or ramekins- and coat inside with butter, followed by fine bread crumbs, tilting and turning dish to coat sides completely.
Prepare Sweet Potato
2. Microwave sweet potatoes by puncturing with a fork in several places & wrapping in a moist paper towel set at high for 5 minutes. Check if done by poking with a fork. Flip the potatoes over and continue to microwave for another 2-3 minutes. minutes. The moist paper towel allows for fast peeling.
Purée Sweet Potatoes
3. Cool potatoes to room temperature, then transfer to a food processor or blender. First, purée fresh chilli peppers. Then add sweet potatoes. Purée until smooth, to yield 1 1/2 up to 2 cups.
4. In the microwave, heat milk (about 20-30 seconds) until hot, but not boiling. Place hot milk in the bowl of an electric mixer and slowly add sweet potato, butter and spices. Blend well. Taste to determine if you need more spice. Then, whisk 4 egg yolks and add to sweet potatoes. Blend well.
Egg Whites
5. Beat 4 egg whites with a pinch of salt + 1/4 tsp. cream of tartar in a very clean chilled bowl (copper bowl -if you have one) until stiff peaks start to form.
6. Fold egg whites into sweet potato mixture; pour into prepared soufflé dish(es). Flatten the top of the dish with a knife and use your finger to follow around the inside rim to create a rounded, high, even puff. Turn oven down to 375F. Bake for 25 to 30 minutes or until well puffed and browned on top. Serve immediately.

Egg Whites: Fix

The most crucial step in all soufflès are the egg whites. Whisk egg whites until foamy and just turning to a peak. Some chefs add cream of tartar ( in lieu of sugar or plus sugar) to prevent the egg whites from collapsing. Over whisking egg whites will result in dryness and breaking of the soufflè. If your souffle does not rise a lot do not worry. It will taste great. If you like this dish, you can achieve great heights the next time you make it! 🙂

Vegan Version

  • Olive oil instead of butter
  • Unsweetened vanilla almond milk instead of regular milk
  • Leave the skin on because it’s full of nutrients
  • Add a little bit of turmeric to balance blood sugar. [ you can not taste it in the pie]

Healthy Nutrition

Sweet Potatoes are known to be beneficial to individuals with type 2 diabetes due to the high levels of magnesium and fiber, which helps in reducing insulin resistance and stabilizes blood sugar.

Sweet potatoes have a large level of carbohydrates. But, they generally have a low glycemic index: of 61.

VARIATIONS

To the base: add grated ginger, garlic, apples, pineapple, cranberries, currents, cheese or white potato. Sprinkle cinnamon on top. Add au juice: hot cinnamon/apple/cranberry juice to the table.

<– This souffle is broken. As the famous Julia Child would say, “No one will know.

Orange Sweet Potato (most common), Red Jamaican (white inside) and Japanese Sweet Potato (All red)

Coffee Soufflé ☕ by Julia Child

You may guess I am a big fan of Julia Child. Julia Child’s coffee soufflé directions are standard and apply to the sweet potato soufflé . Good Baking Tips!

Curry Paste ~ Fresh Is Best!

Are your spices fresh or stale? That is the question isn’t it. Adding oil locks in the fresh flavour of aromatic spices in a paste.

Buy These Spices ~ Store In Air Tight Tins!

RECIPE ❤️

Garam (warm) Masala (blend) § Basic Curry Paste

  • Servings: 10-12
  • Difficulty: easy
  • Print

INGREDIENTS
2 small, dry red chillis
3-4 cloves
3 heaping tsp.coriander seeds
6 teaspoons of cumin seed
2-3 bay leaves
10 green cardamon pods
2 black cardamon pods
one cinnamon stick broken in half
1/2 tsp black pepper corns
4 cloves of Garlic
One thumb size of ginger-peeled
1 1/2 slender fresh chilli pepper (red or green)- each pepper -about 2.5 inches long
1/2 cup of avocado oil
2 heaping tsp. tomato paste
1 heaping teaspoon turmeric (acts as a preservative)
A pinch of salt
Optional: Grate nutmeg (with mace coating) with the heated spices. About 1/4 to 1/2 tsp.
DIRECTIONS
1. Roast spices on a dry skillet (on a moderately low heat) to warm (Garam) up the spices (Masala); about 2 minutes. As soon as you smell an aroma, the spices should be ready. Remove the pan from the heat to cool before grinding. Some chefs remove the outer pod covering of the cardamon seeds
2. Peel garlic, ginger and remove the top stem of the fresh chilli pods, while spices are cooling.
3. Grind cooled spices.
4. In a food processor or blender (liquidiser) fill with ground, dry spices. Then, add the wet ingredients: fresh garlic, ginger, fresh hot red pepper, oil and tomato paste. Add salt. Blitz until you have a smooth paste.
5. Taste test, and see if it come close to what you want. Remember the best curry you had. If you can discern the needed spice, add it now. Too thick? Add more oil. TIP: Next time, double the recipe with your own variations and freeze it.

Curry Paste: Secrets From The Patak Family

Home Made Curry Paste Tastes Better! WHY? (Watch The Video…to find out!)

Learn more SECRETS OF MAKING THE BEST CURRY PASTE! Have you made curry paste and it was a disaster? Do not give up. Food tips are coming your way. With three curry recipes from a dedicated CURRY FOODIE!

You Can Make It Yourself!
In his recipe, he did not mention the fresh turmeric he had on the cutting board. His method is one version which will help you demystify curry. There are 16 different curry recipes are found in the regions of India.

The Tamil (in India) name for curry is “kari”, which means “sauce”. It became so widespread when the Tamil people came into contact with the East India Company in Chennai, in 1600. The first published curry recipe was in 1747 by Hannah Glasse. Queen Elizabeth’s 1953 coronation served Chicken tikka masala, still popular today!

Curry is also good for you. It’s been used in experimental cancer therapies, and cumin has been used to treat Parkinsons. Did you know —> a Middle Eastern alternative to curry, Za’atar is a spice mix containing thyme, sesame, salt, oregano, sumac and marjoram.

Freezer Friendly TIPS: Freeze curry paste in ice cube trays. Transfer cubes to glass jars and store in your freezer for up to one month -maybe longer? Store all pastes and herbs in the freezer to stop them going stale. It’s the best method! Freshness lock: Refrigerate: 10 Days to 2 weeks. Check frequently for foul odor and mould. Lasts longer in the fridge with an oil top layer.

VARIATIONS: Get Creative!

Spice Holder Tins Is A Must To Keep Your Curry Fresh!

WARNING: When Make Your Own Curry Paste Keep It Fresh!

Keep in mind, some spices have a shorter shelf life and lose their pungent aroma. I would suggest not to buy ready mixed curry powder. It does not have the same taste as freshly mixed spices. Plus, you don’t know how long the spices were sitting on their shelf. The 7 spice tins (above) is perfect for good curry dishes by keeping your base spices sealed and fresh!

GORDON RAMSEY’S Restaurant CHALLENGE….The Best Curry Gordon Ramsey found in England!

Black And Green Cardamon

What’s the difference with the two cardamons, and why use both for a good Curry?
Black cardamom (two sizes) is the Queen of Spices. Good for digestion and also kills harmful bacteria in the stomach. A necessary ingredient in every curry and found in all of the most famous Indian dishes: from Dal to Biryani. Green cardamon is easy to find and use. Try to get the black version and taste the difference!

Black Cardamon ~ Green Cardamon

If you like cardamon, then, add more! Cardamom flavor is usually featured in Garam Masala.  For spicy-hot curry, ADD red chilies and yellow mustard seeds. NOTE: Always roast your seeds and hot chillies in a dry pan before adding to your base mixture to open up the flavour.

Challenge ~Part 1~ Prashad -Indian Restaurant in England

Excellent Story About Curry in Britain

Challenge ~ Part 2 ~

Sunshine Blogger Award

I was thrilled when Lebert contacted me for the “Sunshine Blogger Award”. So happy that you like my recipes and the “extra” “EXTRA” NEWS! Nothing gives me more joy. I treasure your appreciation. Thank you Lebert at –> weighted vest-and-weighted-shorts. (wordpress)

The Rules for the nominations-
1 Thank the blogger who nominated you and links back to their blog.
2. Answer the 11 questions sent by the person who nominated you.
3. Nominate 11 new bloggers to receive the award and write them 11 further questions.
4. List the rules and display the Sunshine Blogger Award logo in your post and/or your blog.

Thank you Lebert for emailing me the questions . As follows:

  1. Why did you start blogging?
  2. How and why did you choose the name Simply Splendid Food?
  3. Do I need a legal statement on my blog and how do I write one?
  4. How do you get people to read your posts?
  5. What do you think about social networking?
  6. How did you get over 3,000 followers?
  7. Are you going to make an e-book of your recipes?
  8. How would people find your recipes, if they are not on social media?
  9. Do you blog strategically?
  10. What tools do you have to get people to sigh up to your blog?
  11. How much time do you devote to your blog?

Answers

  1. I chose WordPress for my blog after investigating a few blogging sites. Reuters is on WordPress. It was an easy format. Very Flexible and easy to understand!
  2. The name Simply Splendid Food relays how I feel  about food. I like simple foods that taste great. I do not want to slave in the kitchen. I am a big fan of the freezer. I like making food that I can serve another day. That is ideal!
  3. You only need a legal statement once you start selling something and making money. “Money Back Guarantee” is a good one. It is not critical for foodies to add disclaimers, policies, and terms. To get a legal statement go to other foodie blogs and large companies to get advice.
  4. First, your blog must be something you are passionate about. Have a clear audience in mind. It will make it a lot easier to write for them. Additionally, make sure you’re collecting email addresses on your blog posts to keep your readers engaged with you. You can create relevant freebies. I share my post on facebook, twitter and pinterest. There are new social sites like TicToc that is getting great notice. 
  5. Social sites are here to stay. Promote your posts/recipes on Pinterest, Facebook Groups, Twitter, Instagram, Google+, and LinkedIn. Automation is your best friend – invest your time in social media schedulers to help you out. Use Tailwind to schedule your Pinterest and/or Instagram posts and use SmarterQueue to schedule the rest. Planoly is another great option for Instagram. NOTE: Some of these are gone. Google+ has dissolved. New social sites are coming all the time.
  6. A lot of my followers I got during COVID lockdown. If you want to become an influencer yourself, download this free 22-page book on: How To Become An Instagram Influencer. You can get more tips from the internet -Just ASK! Short videos are the biggest draw today. LinkedIn is very reputable as a place to grow.
  7. E-Books: This is a great option because you can give it as a freebie to your subscribers. Also, sell your e-book on Amazon. I have not decided how to share my recipe book -yet. I would probably sell it  for an modest amount and donate the proceeds to my treasured charity –> Toronto Sick Kids Hospital.
  8. I believe in “Givers Gain”. You look for sites with great recipe and great post.  Connect with others. The pacificparatrooper site I always read. It is not all about food. Also, try your best to get featured on sites like the Huff Post or other authoritative publications such as LadyBossBlogger to build your authority and online credibility. Contact with someone you like to build a connection and start a dialogue. You never know where it will take you!
  9. My recipes are seasonal. I have followers around the world. England, Australia, Finland and Eastern countries.
  10. To get people to ‘follow’ or sign up to your blog is really by chance. I have not used these methods but here goes–> https://ladybossblogger.com/5-ways-to-get-people-to-sign-up-for-your-email-list/
  11. Tools to get people to sign up to your blog: I would say I spend at least 1-2 hours a day, but if you have more time, devote as much time and as many resources to it as possible. The harder you work on it, the better you get in time!

SUNSHINE BLOGGER AWARD

The People’s Choice ‘Sunshine’ Award – For Bloggers

The “SUNSHINE BLOGGER” is a Peer to Peer Nomination. A peer recognition of inspiring, creative and motivational work. Friends tell me ..oh, add ‘this recipe’ on your blog. Or – do you have any quinoa recipes that my son would like? Quinoa TACO. I am glad to get recognition for my contribution to the “FOODIE” world. Thank You Everyone! 🥂 Remember, this is a peer to peer award. No one else is involved -just other bloggers.

Hope you join in (spreading the sunshine) and give a nod to 11 of your favorite blogger people!

  1. I would like to nominate: https://styleyourdiet.com/blog/. A refreshing look at various nutritional needs. The author is a dietician and a very good writer!
  2. vegottawa.org You might guess, it is about vegan foods and other plant lovers
  3. Cookingwithoutalergens. This is a truly inspiring blog.
  4. MaryaReports: 12 Natural Hair Treatments You Can Do at Home Today is a great article. Full of healthy hair care. Something I have neglect..and will no longer.
  5. greentau.org is about saving out planet. Thoughts from Judith Russenberger
  6. Humble Soul https://humblesoullifeofajuicer.wordpress.com/ Life of a juicer. Interesting thoughts on KETO eating patterns and more.
  7. How Food Heals:- https://wordpress.com/read/feeds/134499357
  8. Magicandbeauty>https://magicandbeauty.blog/ has a lot of great ideas. Very forward thinking.
  9. A Truth Seekers Journal is so well written you can easily identify your own angst. /https://truthseekersjournal.life/2022/09/19/on-comfort-zone/
  10. The Art of HOW TO https://artofhowto.com/ is motivating. Helping you get around the rough corners of life. I think we as a whole are more concerned about ourselves after this pandemic that kept us buttoned down for a little over 2 years. Need a bit of inspiration? Find out how to?
  11. I am a big fan of AmericaOnCoffee.blog –> AOL I really like their music selections. Right now they are featuring Bob Marley. Yes, they do have fantastic coffees from around the world. Many writers and many ideas. Put a little sunshine in your coffee please!