Ingredients: One to two cabbages (any kind will do, savoy, regular, purple, whatever rocks your cabbage boat), a large root of ginger, several carrots, a large root of turmeric, one or two teaspoons good salt (see Let’s Talk Salt), cayenne if you want it spicy, large Mason jar, a heavy rock that fits in the jar and one large cabbage leaf that is not sliced up.
This is easy to make, just time consuming and messy. I like to slice things very fine, because the more surface area is exposed the more flavor is released. It’s best to use a large glass or ceramic bowl, metal and this recipe do not make good alchemy together. Slice everything up thin and fine, for the turmeric and ginger, peel and chop very small.
Combine all the ingredients together and use your hands to mix and squeeze the ingredients. This releases the liquid, since the salt pulls it out of the ingredients. Once you’ve squeezed/mixed this stuff together you will fill the jar you have and pack down the ingredients as tightly as you can. Wrap the rock in the large cabbage leaf and place it on top of the packed Kim-Chi.
Then seal the jar and place it somewhere cool, not your fridge though, for two weeks or more. Once you’ve opened it, then you will need to refridgerate it. If your climate is warm, then refridgerate it, but let it sit for longer.
This is the same photo as the first picture, but with the cayenne added, ’cause I always want it spicy!
Ingredients: for a large pot of soup, you can cut in half for a smaller soup, but it freezes well and most folks want seconds and thirds. This recipe was adapted from Sephardic Cooking: 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India byCopeland Marks (in my top ten cookbooks list).
4-6 carrots (large)
6-8 stalks celery
6-12 Yukon gold or other yummy potato (peeled and sliced or cut into chunks so that they will cook fairly quickly and mash down)
8 or more cloves of garlic (prepared properly with the centers removed)
Fill your soup pot 3/4 of the way full with water, or stock. Place on stove and start the heat. In a food processor grind up the carrots and celery. Add them to the water and let the whole shebang boil vigorously. Skim the scum off the top and discard.
In a small saucepan heat the oil on low and add the garlic, cook until foamy. Don’t let the garlic get brown. Add this to the scum-free soup, turn the heat to medium, let cook for 5–10 minutes. Add potatoes and cook on low to medium for twenty minutes, stirring occasionally. Soup is ready for the other ingredients when you can mush up the potatoes in the soup with a masher. Mash up the potatoes in the soup, then add the turmeric, lemon juice and a salt. This soup is better with mashing then with food processing. You want to have small bits of potato and carrot and celery, occasionally engaging with your spoon. My daughter doesn’t food process the celery and carrots, she just cuts them really tiny. I do prefer my version, but go ahead and try hers if you want. Let the flavors blend together and cook at least another ten minutes after you’ve mashed the potatoes in the soup, serve with other yummy foods, Esti’s Parsley, Garlic, Lemon, Jalapeno Supremely Special Sauce or by itself with bread.