This is a super easy kimchi recipe, you can whip up very quickly. It also ferments much faster, which means you can have your kimchi in less than a week! The whole truth about Kimchi is that you either love it or hate it. But I absolutely encourage you to give it a couple of tries with this Kimchi recipe before you might completely diss it. While many ingredients in this kimchi might turn you off (garlic, fish sauce, onions, radishes, etc.) always remember that you can either limit or completely omit these ingredients in order to have something that completely becomes up your alley. Ready to venture into this Kimchi recipe?
If you found your way into this blog entry, the chances are you are here to learn more about how to dehydrate chanterelles. I have used multiple ways to dehydrate mushrooms. The best way, time and time again is to use a dehydrator to have that perfectly dry and dehydrated muhsrooms.
This pickled cabbage recipe was generously shared with me by my friend, Munisa. In my books she is my cabbage girl :D She teaches me all kinds of recipes involving cabbages. At times she gives me recipes for DESSERTS! Pavlova cake anyone? they will grace the face of my blog very soon. Man, this girl is good!
This is that “special” recipe Nasim has been raving about – the pickled cabbage recipe, similar to the popular “Russian Sauerkraut”. I did not want to call it Russian Sauerkraut, because it is a little different than the Russian version ingredient-wise and taste-wise (it is much better :)) This pickled cabbage came out so good, that we ate it all in less than a week! It is sooo tasty and crunchy, that you will never want to try any other pickled cabbage elsewhere. And the good news is – it is very simple to make!