Our recipe for wellbeing
Korean Cabbage
Amelia Smoker
Ingredients Method
2 Napa cabbage( 2 kg total weight)
1 daikon radish 5 large carrots 1 bunch spring onions( about 7) 1 apple 70g fresh ginger 6 cloves garlic
Scant ⅓ cup crushed red chilli flakes
¼ cup good-quality sea salt Equipment
1 large glass jar( mine has 4-litre capacity)
1 large bowl, knife, cutting board, food processor or mortar and pestle
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Wash all veggies. Chop cabbage into bite-sized chunks, julienne or grate carrots, daikon, and apple. Slice green onion. Place all vegetables in a very large bowl. In a food processor blend ginger, garlic, and chilli until well combined. Add this mixture to the bowl of vegetables along with the salt. Mix and vigorously massage all ingredients together until the cabbage begins to soften and release fluid. Continue until you have a fair amount of liquid in the bottom of the bowl, about 4-5 minutes. The vegetables at this point should have lost much of their volume. Let the bowl sit out at room temperature for a few hours, massaging once or twice more. Season to taste. In a large, sterilized jar( or several small ones), pack in the vegetables trying to avoid any air pockets, making sure to leave a few centimetres of space at the top of the jar for carbon dioxide. Cover the jar loosely with a lid, or make sure to open it periodically to release any pressure that may build up. Leave the jar on the counter for 2-4 days. You may see bubbles forming in the jar – this is carbon dioxide and totally normal. Taste the kimchi now and then. Once the flavour is to your liking, seal the jar and place in the fridge. Keeps for several months.
Tip:
After removing kimchi from the container to eat, push the remaining back down to keep most of the cabbage submerged in the brine( the liquid). This will help keep it fresh for longer.
Vegan Spinach & Cheese Gozleme
Annika Campbell
Ingredients Method
1 ½ cups plain flour
2 tbsp. of olive oil( extra for cooking)
¾ cup water 3 tsp. baking powder Pinch of salt Baby spinach
Vegan cheese( I used grated bio cheese)
Lemon( for serving)
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Sift flour, salt and baking powder into a large bowl. Add oil and water and combine with your hands for only a minute or so( don’ t knead too long), you may need extra flour if it’ s too sticky. This dough will make about 2-3 gozlemes so cut it up depending on how big you will like it then roll it out on a floured bench to as thin as you possibly can without the dough breaking. Put the spinach and cheese on half of the dough and fold it to completely cover it and pinch the edges to seal it in. In a medium heated pan, using a pastry brush, brush some olive oil on each side and cook until they are nicely browned.
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