Food recipes
LACTO-FERMENTED NAPA CABBAGE
LACTO-FERMENTED NAPA CABBAGE
Ingredients:
1 large head Napa cabbage (about 3 pounds), thinly sliced
1 large yellow onion, thinly sliced
2 tablespoons fine sea salt
1 tablespoon caraway seeds
1 Discard any wilted outer leaves of the cabbage. Core and slice the cabbage into quarters,
Directions:
then thinly slice the cabbage and combine it with the onions, salt, and caraway seeds in a
large bowl. Massage the mixture, pressing and squeezing it for about 3 minutes, so the salt
pulls water out of the cabbage and creates the brine.
2 Pack the vegetables and any liquid released from the cabbage into a 2-quart wide-mouth
glass jar. Press the cabbage into the jar with your fist until it’s submerged by about ¼ inch
of liquid. (If needed, add a bit of salted water to make sure the vegetables are covered.)
Weight the vegetables down in the brine by placing a small plate or circular plastic lid
directly on top of the cabbage inside the jar. Cover the mouth of the jar with a small
saucer. Set aside at room temperature away from direct sunlight to ferment.
3 On the first day, check the ferment periodically to make sure the vegetables are still fully
submerged. If they’re poking out of the brine, press down on the plate or lid until the
cabbage is submerged again. Add salted water by the tablespoon, if additional liquid is
needed.
4 Start tasting the cabbage daily on day 5. Once it tastes sufficiently tangy to you, remove
the weight from inside the jar, screw on a lid, and refrigerate. It will keep for months in
the fridge.
CREAM-FREE CREAMED CORN
SERVES 6
When it’s in season, locally grown sweet corn is as good as gold straight off the cob.
But for corn-based comfort food, creamed corn is unbeatable. To max out the corn
flavor, skip the heavy cream and use the corn itself to provide creaminess. I puree
half the kernels to release their natural sweet starches and use this corn “cream” to
thicken a mixture of onions and whole corn kernels. It’s incredibly good.
Here’s how I remove corn kernels from the cob without them flying around and ending up on the floor: Lay the
cob on a cutting board and cut horizontally from the tip to the end, removing about three rows. Rotate the cob so
it rests on the flat side, and remove three more rows. Continue rotating and cutting until all the kernels are
removed.
Ingredients:
1 large head Napa cabbage (about 3 pounds), thinly sliced
1 large yellow onion, thinly sliced
2 tablespoons fine sea salt
1 tablespoon caraway seeds
1 Discard any wilted outer leaves of the cabbage. Core and slice the cabbage into quarters,
Directions:
then thinly slice the cabbage and combine it with the onions, salt, and caraway seeds in a
large bowl. Massage the mixture, pressing and squeezing it for about 3 minutes, so the salt
pulls water out of the cabbage and creates the brine.
2 Pack the vegetables and any liquid released from the cabbage into a 2-quart wide-mouth
glass jar. Press the cabbage into the jar with your fist until it’s submerged by about ¼ inch
of liquid. (If needed, add a bit of salted water to make sure the vegetables are covered.)
Weight the vegetables down in the brine by placing a small plate or circular plastic lid
directly on top of the cabbage inside the jar. Cover the mouth of the jar with a small
saucer. Set aside at room temperature away from direct sunlight to ferment.
3 On the first day, check the ferment periodically to make sure the vegetables are still fully
submerged. If they’re poking out of the brine, press down on the plate or lid until the
cabbage is submerged again. Add salted water by the tablespoon, if additional liquid is
needed.
4 Start tasting the cabbage daily on day 5. Once it tastes sufficiently tangy to you, remove
the weight from inside the jar, screw on a lid, and refrigerate. It will keep for months in
the fridge.
CREAM-FREE CREAMED CORN
SERVES 6
When it’s in season, locally grown sweet corn is as good as gold straight off the cob.
But for corn-based comfort food, creamed corn is unbeatable. To max out the corn
flavor, skip the heavy cream and use the corn itself to provide creaminess. I puree
half the kernels to release their natural sweet starches and use this corn “cream” to
thicken a mixture of onions and whole corn kernels. It’s incredibly good.
Here’s how I remove corn kernels from the cob without them flying around and ending up on the floor: Lay the
cob on a cutting board and cut horizontally from the tip to the end, removing about three rows. Rotate the cob so
it rests on the flat side, and remove three more rows. Continue rotating and cutting until all the kernels are
removed.
Printed from https://recipe.bluelayer.org/recipe/63519/lacto-fermented-napa-cabbage