My husband says a cake can use a fancy name, to distinguish it from any average cake. Of course, a good recipe helps too!
There are a lot of recipes for this type of cake, but I wanted one that wouldn’t leave me with pools of leftover Tres-Leches liquid. Yes, we managed to gag down the extra liquid the first time, when I had to leave some of the mix out to avoid an over-soggy cake. (We had some especially-good coffees.) But I didn’t want to make a habit of that!
I discovered I could sub coconut manna (found on Amazon here), for the evaporated milk–the cake had just the right consistency. (But I’ve also included directions for using the traditional ingredients too, sans coconut.)
I made this cake yesterday for a going-away party for two of our New Deli staff. I topped it with chocolate leaves, writing on it, “So sorry you have to leave”. That was fun!
Serves 12 or so.
4 eggs, divided
1 1/2 c. sugar
1 tsp. + 1 tsp. vanilla
1 1/2 c. flour
1 TBS. baking powder
1/2 tsp. salt
1/2 c. whole milk
1 can sweetened, condensed milk
1 c. + 1 c. cream
1/2 c. coconut manna (ie “spread”, “manna”, “concentrate”, “butter”)*
Optional: 14-oz. can evaporated milk to sub for coconut manna
1/4 c. confectioner’s sugar
Optional: maraschino cherries
Beat to soft peaks: > 4 egg whites
Add slowly, beating until stiff: > 1 1/2 c. sugar
Lower speed and mix egg yolks in one at a time, plus the vanilla: > 4 egg yolks > 1 tsp. vanilla
Mix dry ingredients together: > 1 1/2 c. flour > 1 TBS. baking powder > 1/2 tsp. salt
Slowly add the dry ingredient mix to the whipped egg mix, alternately with the milk: > 1/2 c. whole milk
Bake in buttered, floured 13×9″ (or 2- 9″rounds), at 350 for 30 minutes
Prepare the “three-milk mix”, stirring until smooth: > 14-oz. can sweetened condensed milk > 1 c. cream > 1/2 c. melted coconut manna* (see directions below to sub evaporated milk for the coconut milk
Pour the mixture over the cake after it has cooled a few minutes. For that, poke holes in the cake with fork tines, and pour the three-milk mix over it. Loosen edges of cake as needed, for mix to flow everywhere.
Let cake soak for hours or overnight.
To frost, whip cream with the sugar until light. (For a layer cake, use double these amounts). Whip: > 1 c. cream > 1/4 c. confectioner’s sugar > 1 tsp. vanilla
Frost cake with whipped cream frosting. Traditionally, maraschino cherries might garnish the top, or festive, colored sprinkles. I’ve used candied citrus peel—also very good!
Chocolate Leaves worked well to decorate our going-away cake!
* Or sub 12-oz. can evaporated milk (the traditional ingredient), boiling the evaporated milk and cream down to about a third (1 1/3 c. volume or so)
For our first granddaughter’s first birthday, my daughter-in-law and I made this cake. Everything went fairly well except that the cocoa powder was especially stiff; it did not want to break up, so the cake had teeny little cocoa balls in it! Not what we were going for, but it was still delicious.
This dessert uses the “Chocolate Sponge Cake” (recipe here). The frosting is made with “Crème Fraiche”, which is a fancy name for cream that’s been allowed to “mellow”. This adds a touch more flavor—delicious!
So, the cake and flavored layers are pretty fancy, but decorating the cake can go fast if you use something like real roses (or other edible flowers). Beautiful and easy.
1 qt. whipping cream
1/4 c. buttermilk
Chocolate Génoise Cake (see recipe)
1/3 c. seedless raspberry jam
1/3 c. Frozen Raspberry/White Grape Juice Concentrate
Process dry, blanched almonds until smooth. To processor, add: > 2 egg whites
Process until fairly smooth. Add: > 1 1/2 c. confectioner’s sugar > 1/2 TBS. almond extract
Set almond paste aside.
Prepare chocolate mousse filling, and frosting for cake. For that, microwave 30 seconds or so, and stir until melted: > 1 1/4 c. semi-sweet chocolate chips > 1/4 c. water
Set the melted chocolate mixture aside and let cool off some. Meanwhile, whip just until soft peaks form: > 6 1/3 c. chilled Crème Fraiche (or substitute straight whipping cream)
To prepare the Chocolate Mousse, fold into the cooled chocolate mixture: > Approx. 1-2 c. of the above whipped Crème Fraiche.
Meanwhile, to the rest of the whipped Crème Fraiche add: > 11/2 c. Confectioner’s sugar > 1 1/2 TBS. vanilla
Set the frosting aside.
Split the sponge cake into three layers using serrated knife, setting the first layer (cut-side up) on a cardboard cake square (or flat, square plate). Set the other two layers on wax paper, cut side up. Drizzle the raspberry mixture over the cut side of all three layers.
For the first layer, after adding the raspberry mixture, add about half of the chocolate mousse mixture. Next, add half the Almond Paste, rolled out into a 9″ square (or whatever shape the cake is). Roll it between two layers of plastic wrap, then lift onto the cake, pulling the top half of the plastic wrap off afterwards.
For the next layer, carefully set the middle layer of cake drizzled with raspberry syrup, on top of first layer of cake, raspberry, and almond paste. Add the other half of the chocolate mousse mixture. Also, add the second half of the almond paste, again rolled into a 9″ square.
Finally, lift the top layer of cake (raspberry side down) onto the other two layers.
Frost the cake with the Whipped Crème Fraiche/Confectioner’s sugar mixture. Decorate accordingly. Can make a day ahead.
*For home-blanched almonds, dry them thouroughly before processing, for a smoother almond paste.
I took a picture showing all the possibilities for risotto–a perfect vehicle for mushrooms, peas, garlic, herbs, etc. After I took the picture, I made husband Tom and I a batch, adding all the pictured ingredients. He asked the question you want to hear: “What makes this so creamy?” (Since he knew it was “just rice”…) I could tell him about how it’s the special way you cook this special rice. So good!
My mom and aunt were such starch fiends… they waxed poetic about the virtues of risotto. Of course I had to make it and see what all the fuss was about. It’s true- it is a treat—an Italian-style comfort food.
Risotto is versatile (see variations at end of recipe). Add favorite ingredients: grilled mushrooms, garlic, browned sage butter, truffle oil, green peas, etc.
To make a super-quick batch of this, prep for the dish ahead of time. Partially cook the rice, stopping after the first 10-minute cooking time. Spread the undercooked rice out in a thinner layer in a glass pan (so it cools quickly and doesn’t overcook), storing it in the refrigerator until meal-time. The rice won’t get soggy this way, but can be reheated. The last batch of liquid can be added to it when reheating; stir it constantly, finishing the recipe as described below
1/4 c. olive oil
1 small onion (about 1 c.), finely diced
3/4 c. c. white wine
3 c. Arborio rice
6 c. water (or, part or all chicken stock, if desired)
1 c. Parmesan + more for garnish
1/4 c. cream
1/4 c. butter
1/4 c. fresh parsley or other herbs
2 tsp. salt, or to taste
Optional: grilled mushrooms, seafood, asparagus, peas, for garnish (see “variations”, below)
Bring to a boil and set aside: > 4 c. water (or chicken stock)
In a heavy-bottomed sauce pan over medium-high heat, add oil and onion: > 1/4 c. olive oil > 1 c. chopped onion
Cook until onion is translucent. Add rice and stir to coat all the grains: > 3 c. Arborio rice
With pan on medium high, continue stirring the rice and onion a few minutes. Rice should not brown, but will become fragrant. Add wine and cook until almost completely evaporated: > 3/4 c. white wine
Add all but 2 c. of the hot liquid, stirring once and simmering for 10 minutes with lid on. Use: > 4 c. hot water/stock
Stir rice again, then cook another 10 minutes on low, until liquid is mostly absorbed.
To develop the starch in the rice, which gives this dish its creamy texture, add more hot liquid to the rice, stirring constantly, until liquid is absorbed. Use: > 2 c. hot stock/water
The rice is finished when it is creamy and al dente.
Remove from heat, then stir in: > 1 c. Parmesan cheese
Continue stirring until cheese has melted in, then add: > 1/4 c. butter > 1/4 c. cream > 2 tsp. salt (or to taste)
To serve risotto, garnish with chopped parsley, or see variations below.
Risotto w/Brown Rice: Add the brown rice to the sautéed onion and oil, add the wine and boil until evaporated. Then, after adding the 4 c. boiling stock (and/or water), let the brown rice simmer for 20 minutes on low. Resume recipe after it’s gotten a head-start on cooking.
Risotto w/Browned Sage Butter: Add 1/4 c. or so fresh sage (or other herbs) to a small iron skillet; turn pan on medium high heat. As herbs begin to get toasty, turn off heat and add 1/4 c. butter, letting the butter brown slightly; herbs will also get slightly crisp. Pour the browned herb butter over the risotto to serve,.
Risotto w/Peas: Green peas add color and complement the creamy texture of the risotto; just add thawed frozen peas after the last addition of liquid has been stirred in. (Then add parmesan, etc.)
Risotto with Mushrooms, Dried: Soak dried mushrooms for 30 minutes in boiling water to cover. Add the soaking liquid to the risotto, cooking it off (it’ll add more flavor to the dish). Slice the soaked mushrooms into strips and add to the rice with the last addition of liquid. (Then add parmesan, butter, cream.) Before serving, top the dish off with a drizzle of truffle oil, if available.
Risotto with Garlic: Add 1 TBS. fresh minced garlic to the rice with the last addition of liquid.
I was never big on potato salad. I figured it wasn’t exactly healthy. But what if it WAS healthy? Turns out, cold potato starch (along with other “resistant starches”) can improve gut health, which can help with obesity, inflammation, mood (etc., etc.). Wow–sign me up, right?! Cold potato starch contains certain “prebiotics”, which are highly beneficial. Hooray- a superfood for the digestive system! (If you want to get all scientific, there’s more info here.)
Needless to say, I’ve started making/eating potato salad again. And this particular recipe is pretty dang good.
This potato salad uses olive oil in the dressing, and it tastes deluxe. With or without the bacon!
3 lb. potatoes
2 eggs, hard-boiled
1/4 lb. bacon
1 TBS. hot Dijon mustard
1 1/2 TBS. apple cider vinegar
2 TBS. honey
1 tsp. salt
Pinch of celery seed
1/2 tsp. pepper
1/2 c. olive oil
1/2 c. chopped celery
1/4 c. chopped red onion
Earlier in the day, or the day before, cook: > 3 lb. potatoes (then strain, cool in refrigerator)
Hard boil: > 2 eggs
Optional: fry until crisp, and then drain: > 1/4 lb. bacon
Make dressing, mixing the following in a small bowl: > 1 egg > 1 TBS. hot Dijon mustard > 1 1/2 TBS. apple cider vinegar > 2 TBS. honey > 1 tsp. salt > pinch celery seed > 1/2 tsp. pepper > 1/2 c. olive oil
Reserve hard-boiled eggs and crumbled bacon as a garnish. When ready to serve, mix the following: > Cubed, cooled potatoes > 1/2 c. chopped celery > 1/4 c. chopped red onion > Dressing (premixed in separate bowl)
I made this lemon curd for a tea we had, for a friend’s bridal shower. And I just made some more… it’s super-awesome on top of yogurt!
Lemon curd is commonly served with scones and clotted cream, or as a topping for cheesecake and other desserts. But I’m thinking this version will go well in my smoothie even- ha! I mean, it doesn’t contain sugar, and I used Kerry-gold pastured butter, and a neighbor’s fresh chicken eggs. Of course it’s good for me, right?
This recipe uses the whole egg–no worries about using up the leftover egg whites (as with traditional lemon curd, made only with egg yolks). OK, I can be a bit OCD about using whole foods! But I’m down for this whole egg version–it gives this lemon curd a lighter feel- a bit more like custard.
An easy substitute for grated lemon zest is to just add the lemon peel to the VitaMix dry blender. I process it some, then add the honey, lemon juice and butter, processing again. But–the old-fashioned zesting method works too.
Makes about 12 oz.
Peel 3 lemons
1/3 c. honey
1/3 c. lemon juice
1/3 c. butter
Zest the lemon peel, or process in Vitamix (or other quality blender) until smooth: > Peel 3 lemons
Measure (an oiled one-cup glass measuring cup works well): > 1/3 c. honey > 1/3 c. lemon juice > 1/3 c. butter
Pour the measured ingredients into the blender with the processed peel (or zest), to process some more until smooth. Or–mix the ingredients with the zest.
Microwave or heat in pot, 1-2 minutes, until melted and bubbly: > the processed, blended inhgredients
Add the eggs to the empty blender, processing until smooth: > 3 whole eggs
Slowly pour the hot butter/lemon mixture into the beaten eggs in the blender, through feed-hole, with motor running, just until mixed.
Gently heat all the ingredients in a heavy-bottomed sauce pan, stirring constantly until thickened. This can store 2 weeks or so, refrigerated.
My husband’s a good sport. Peanut butter didn’t fit into our cleansing diet (due to the molds and such). Sad face- it’s one of his favorite snack foods…
But happy face- he’s not even thinking of peanut butter now! These energy bars satisfy his snack-cravings. Yay!
I really had just wanted an excuse to use some bee pollen, and the wonderful local honey I’ve had on hand. I had been inspired by my friend Karen, who let me sample a concoction she’d made–it was PERFECT! The catch: She hadn’t written down the recipe. Whah…
I made a lot of various versions of energy bars, and eventually came across one that seemed as good as my friend’s was. A cinnamon version of it can be found here, but I really like this “marzipan”-style one!
It should make 12 servings or so.
1 c. oatmeal
1 1/2 c. raw almonds, soaked overnight*
1/4 c. coconut oil
1/3 c. honey
1/2 tsp. salt
1 tsp. vanilla
1 tsp. almond extract
1 TBS. bee pollen
1. Process the oatmeal into flour in a blender (or food processor). Use: > 1 c. oatmeal
2. In a hot, dry skillet, toast the oatmeal until golden and fragrant, stirring constantly.
3. After soaking the almonds overnight, drain off the water and pop the skins off them. Use: > 1 1/2 c. raw almonds
4. Add almonds to a Vitamix (or other blender); process into almond butter. Add: > 1/4 c. coconut oil, melted > 1/3 c. honey, warmed > 1/2 tsp. salt > 1 tsp. vanilla > 1 tsp. almond extract
5. Turn mixture out of blender, into bowl. Add the following, kneading some with hands to mix, as the dough will be very stiff. Use: > Toasted oat flour > 1 TBS. bee pollen > Blended ingredients
6. Press into loaf pan and chill until firm before cutting. Slice and wrap in wax paper; store in jar in fridge.
Thought I’d share info on superfoods for super health, from my annual Women’s Retreat session on “Abundant Health in Christ”. Most of the notes this year are about our relationship with Jesus, and how we can find abundant health through that. But utilizing a few of the wonderful, natural, healing foods God put here for our own good, also seems worthy of mention!
I don’t make a big production every morning, to get my nutrient fix. I have a few jars of blends; I just add a scoop to various drinks.
Maca/Gelatin Mix is added to smoothies (using Collagen gelatin, which mixes well with cold ingredients)
“Maca/Gelatin/Eleuthero/Fo-Ti Blend” is added to my hot “Golden Milk” brew
“Chlorella/Spirulina Mix” (which also includes Nopal, Astragalus, Liver, Brewer’s Yeast, Ashwaghanda, and Goat Whey) is added to a cup of cold water in a jar, shaken well, and quickly chugged down
Below is a list of the foods in my arsenal. Let good health prevail!
Super Foods & Such
Ashwagandha Root Powder, Organic– Can support thyroid function. An adaptogen, filling various nutritional/hormonal needs, improving sleep, improving energy; decreasing anxiety, increasing libido; improving concentration.
Astragalus Root Powder– It reduces inflammation (by reducing nitric oxide levels released from cells). An immune-enhancer. In activating enzymes stimulating telomere production, it might reduce cell death from aging and cancer.
Black Cumin Seeds, Organic– Fights Candida, cancer, autoimmune disease. May help asthma, allergies, eczema, inflammation, digestion. Might help fight super bugs (MRSA, etc.). The thymoquinone (TQ) in this can improve cholesterol levels and blood pressure. It can increase glutathione, to prevent cell damage from free radicals, heavy metals. (Use oil topically for skin problems,)
Cinnamon, Ceylon– Can potentially reduce blood sugar, cholesterol and triglyceride levels. Other cinnamon varieties (Indonesian, Saigon, cassia cinnamon) have a lot of coumarin, which can mess with liver function.
Coconut Manna, Organic– This is pure coconut, pureed smooth, to use for sauces, smoothies, soups. It can go by other names as well: coconut spread, coconut butter, coconut cream… It contains the pulp/fiber, plus oil (good for brain/metabolism/immune system, etc.).
Desiccated Liver, Grass Fed– Better assimilation than iron from plant sources (even more taken with acidic lemons or other fruits). Is liver toxic? The liver neutralizes toxins (drugs, chemicals, poisons), but it doesn’t store them. Toxins will more likely accumulate in fatty tissues and nervous systems. What IS stored in the liver? Vitamins A, D, E, K, B12 and folic acid, plus minerals (iron, etc.).
Diatomaceous Earth–For Candida and other yeast problems. It binds with toxic metals in the body, helping with detox. Some folks love it for hair, skin, and nail health. Drink 2 tsp. each morning, half hour before breakfast (every other month). Give dogs half that (rids them of worms and other nasty parasites.) Also, doesn’t mess with other beneficial bacteria in our gut.
Eleulethero Root–For cold relief, fatigue, high cholesterol; the list goes on! A tonic to boost the immune system, and more.
Fo-Ti–A longevity tonic that may be used in cancer treatment, for inflammation, high cholesterol, insomnia; thought to help even tinnitus and premature graying.
Gelatin, Organic– From grass-fed cows, for joints, skin, hair, cellulite, nails, etc. It’s not a complete protein, but supplies the body with oft-missing amino acids. Great for swollen knee issues (give it a few months). Sprinkle on water, add boiling water/tea (it won’t mix well into cold foods, unless dissolved and heated first).
Goat Whey (AKA Capra Mineral Whey) (From grass-fed goats)—Lots of minerals, in easily-absorbed form. It is super alkaline, for reducing acidic deposits in arthritic joints, even helping acid reflux, inflammation, Osteoporosis, and bone mass loss.
Maca Powder, Organic– A natural endocrine adaptogen; supporting normal hormone production by stimulating/nourishing the hypothalamus and pituitary glands (which regulate other glands). Some have seen it reverse hypothyroidism, adrenal fatigue, anemia, infertility, and post-menopausal symptoms. For men and women, it may also be a libido enhancer.
Saffron, Mehr Premium– I need to remember to use this, ha! Popular as a memory enhancer and appetite suppressant; it’s gourmet too, for pilafs, stews, risotto, etc..
Superfood Powder by Dr. Schulze– A handy mix to add to smoothies, to insure ultimate, natural nutrition– superfood powder from natural sources. Vitamins can be manufactured synthetics, but they might be missing some (yet discovered) components crucial to our nutritional well-being.
Tart Cherry Juice Concentrate, Organic– This can help control blood sugar and cholesterol levels, maybe even decreasing abdominal fat and inflammation, and improving muscle recovery after workouts.
Turmeric Powder– Full of antioxidants; anti-inflammatory too, with potential for use with Alzheimer’s patients.
Yucca Root,1 lb.– This contains certain chemicals that might reduce high blood pressure and high cholesterol, arthritic pain, swelling, and stiffness.
Water Filter, Berkey– Fluoride and chlorine can disrupt thyroid function, among other things. (Read this about all the potential poisons in water- yikes!)
Turmeric! It’s anti-inflammatory, anti-cancer, and about ten other things. Basically, the answer for everything. (OK, maybe we can’t go that far…) It’s gone mainstream, too. I just saw “Golden Milk Powder” samples featured on display at a local store. But the product had dextrose and other weird ingredients in it and it was pricier, so I’ll continue to make my own. Mine is higher quality, even if it is a little more time-consuming.
Most golden milk formulas include a few particulars. Like, black pepper and Ceylon cinnamon (the best of the various cinnamon varieties), which work synergistically with turmeric to increase absorption of nutrients.
Once I’ve made a batch of Golden Milk Paste, I like to blend it with some “Nut Milk, Bullet-Style” (same idea as “bullet coffee”). Adding coconut and butter to the golden milk helps sustain good energy levels; the healthy fats level out sugar levels.
Heating the turmeric mix helps bring out more of the healing qualities, hence the method. This mix keeps two weeks, refrigerated, so freeze some of it (or make a half recipe) if not making several drinks of it daily. Makes about 10 ounces of concentrated paste, for quite a few drinks.
2 TBS. fresh ginger, sliced thin
1 tsp. or so fresh black pepper (grated or whole peppercorns)
1/4 c. turmeric root, sliced thin (or sub powder)
2 TBS. Ceylon cinnamon
1/2 tsp. cayenne
Optional: 1/4 c. honey
1 1/2 c. boiling water
Per serving: Milk of choice (dairy, coconut, etc.)
To make “golden milk paste”, mix the first six ingredients in a small pot. Use: > 2 TBS. fresh ginger, sliced thin > 1 tsp. or so fresh black pepper (grated or whole) > 1/4 c. turmeric, sliced thin (or substitute powdered) > 2 TBS. Ceylon cinnamon > 1/2 tsp. cayenne
Slowly stir in the boiling water and simmer for 10-20 minutes, to get the flavor out.
Let pot cool some. Optional: Stir in the honey, if desired, using: > 1/4 c. honey
Stored in glass jar in refrigerator, this will keep for two weeks or more. Or, freeze some of it, to prolong shelf life.
I have an older post about Brazil Bark, which gives nutritional reasons for this concoction. But by now, “bullet-proof” coffee, tea and smoothies has kind of gone main-stream…an explanation is hardly required. If you haven’t heard yet, the idea is that adding pastured-butter, plus maybe some coconut (or MCT) oil to various beverages, can help boost energy, suppress appetite, and help regulate blood sugar.
I like to melt a pound or so of butter with an equal amount of coconut spread (AKA coconut manna, coconut butter, etc.). Some folks would rather substitute coconut oil or MCT oil. That’s your choice! I personally am big on whole foods, so I figure, why not throw the whole, ground-up coconut into the mix, fiber and all?
I also add my favorite blend of nuts (or whatever’s available). I like to add macadamias, since they’re lower in polyunsaturated fats (which are inflammatory). Brazil nuts have selenium, so I add some of those too.
Oh dear- sounds like I’ve got off on the nutrition tangent once again. I was intending to just post this “bullet-proof nut milk” recipe. Did I go too far?!
Here goes- an easy way to make a big batch of nut-milk-bark, which will keep for a month or so in the fridge. Just add boiling water to several chunks of this, to make a thick “nut milk cream”. It’ll blend smoother when mixed with the boiling water, making it easier to add to hot drinks and/or smoothies. A jar of the pureed nut milk cream blend will keep for about a week.
1 lb. (or one 15-oz. jar) coconut spread (or “coconut manna“, coconut cream concentrate, or coconut butter, which are all 100% coconut meat, ground to a puree)
1 lb. butter (grass-fed, like Kerry Gold. “Organic” is not necessarily grass-fed)
3/4 lb. nuts (macadamias, Brazil nuts, almonds, cashews, or a mix)
To get hardened coconut cream out of the jar, set the jar on a folded cloth in a small pot of hot water. Let it warm gently on low heat.
Mix the softened coconut butter with the butter in a small pot, until melted. Use: > 1 lb. butter, melted > 1 15-oz. jar coconut spread, softened
Last, stir in: > 3/4 lb. nuts of choice
Cover a cookie sheet or large pan that has edges, with parchment or heavy-duty foil. Pour mixture into lined pan; refrigerate overnight.
Next day, break bark into pieces and store in glass jar. (Or leave on the foil, to break up as needed.) Refrigerate.
To make the nut milk concentrate, blend several big chunks with enough boiling water to process, in the blender. Mix until smooth. The refrigerated blend will last a week, although the “bark” will keep a few months in refrigerator. Use in smoothies or hot drinks as needed. It makes “smoother smoothies” this way!
I love having some preserved veggies on hand. They can give a more boring dish a savory, salty, tangy kick. Sauerkraut or kimchi can serve as a garnish, or a last-minute addition to stir-fries or soups. And, of course the probiotics in the fermented veggies are so good for the gut.
Some folks shy away from the saltiness of fermented foods, but salt is a natural preservative. One might use as little as 3 TBS. salt per 5 lb. of veggies, but it’s best to not go lower than that.
The recipe below is a loose guideline. You can change up the spices, or add some shredded beets or carrots as well. It’s best to use a larger proportion of cabbage, since it has the most fermentable properties. Note that veggies like onion, garlic and peppers are better used in small quantities, for seasoning, due to their low acidity. Makes 1 qt.
2 lb. total of veggies (1 head cabbage, plus some carrots and/or beets if desired)
scant 2 TBS. salt, non-iodized (about .10 lb.; a scant half ounce of salt per pound of produce)
optional: garlic, spices, caraway seed, pepper flakes, ginger, curry, etc.
optional: kimchi-style ingredients (fish sauce or kelp powder, ginger, garlic, red pepper flakes, green onion, etc.)
Fine-slice the cabbage. If using carrots or beets, grate those. If a Korean-style kimchi is desired, use napa cabbage! Use: > 2 lb. total (approx.), of cabbage (including a small amount of carrot, beet, or onion, if desired)
Add the prepped veggies to a large bowl and toss with the salt and any other seasonings of choice. Use: > scant 2 TBS. salt > optional garlic, caraway seed, ginger, pepper flakes, etc.
The mixture will soften up after twenty minutes or so, creating its own juices as well. Then add to a quart jar, pressing in to fit. The vegetables should be pressed down enough that they are submerged in the liquid.
Cover the jar with a coffee filter or a cloth and let sit on counter for about 5 days. Check the jar daily to be sure the vegetables are covered with the juice. If they float to the top, press them down again.
After 5 days or so (this depends on the room temperature), the veggies should be fermented. It will taste fermented! Put a lid on them and refrigerate. Will keep for months.