1 chinese cabbage
1 tsp himalaya salt
6 cloves garlic, minced or pressed
1 teaspoon grated ginger
1 bunch radish, sliced
1 bunch spring onions, sliced
3 tsp chilli flakes
2 onions, sliced
1 tbsp coconut blossom sugar
1. Slice the cabbage, cut the cabbage into quarters and remove the cores.
2. Salt the cabbage and place the cabbage and salt in a large bowl. Add enough cold water to just cover, making sure the cabbage is submerged and let it stand for 1 to 2 hours.
3. Rinse the cabbage under cold water and drain in a colander.
4. Meanwhile, combine the garlic, ginger, sugar in a small bowl and mix to form a smooth paste. Mix in the chilli flakes.
4. Combine the cabbage along with the radish, onions, spring onions and seasoning paste.
5. Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal the jar with the lid.
6. Let the jar stand at room temperature for minimum 1 to 5 days.
Check it daily and press down on the vegetables with a spoon to keep them submerged under the brine.
7. When the kimchi is how you like it, transfer the jar to the refrigerator & Enjoy!
3 cups filter water
2 large tomatoes, chopped
2 large red onions, sliced
5 garlic cloves, minced
2 sticks fresh rosemary
1 bay leaf
1,5 cup cooked chickpeas or 1 glass jar chickpeas (230gr)
2 tbsp tomato purée
Freshly ground black pepper
1. In a medium pot, heat a tablespoon coconut oil over medium heat and sauté the onions and garlic.
2. After 5 minutes add the tomatoes, bay leaf, fresh rosemary and the cooked chickpeas.
3. Pour after 2-3 minutes the filtered water, add the tomato purée and cook for 10 minutes on medium heat.
4. Add himalaya salt, freshly ground black pepper, onion flakes and cook further for 10 minutes on low heat.
5. Pour water if needed and season to taste with some extra Himalaya salt and pepper & enjoy.