spread, a grilling spice rub, a tableside bread spread, on fajitas—you name it.
----
HANDS-ON: 30 minutes
INACTIVE: none
INACTIVE: 30 minutes
DIFFICULTY LEVEL: ∗∗∗
YIELD: Serves 32; Makes 2 cups
COST PER SERVING: $
CALORIES: 40
FAT: 4 g
PROTEIN: 0 g
SODIUM: 77 mg
FIBER: 1 g
CARBOHYDRATES: 2 g
SUGAR: 1 g
----
----
4 large red bell peppers
2 dried red chilies, such as ancho, or 2 tablespoons dried chili flakes (or more, to taste)
2 teaspoons coriander seeds
1 tablespoon caraway seeds
1 ⁄ 2 teaspoon cumin seeds
1 ⁄ 4 teaspoon dried mint leaves
4 large garlic cloves, unpeeled
1 teaspoon smoked hot paprika
1 tablespoon chili powder
Juice of 1 ⁄ 2 a lemon (or more, to taste)
1 teaspoon sea salt
1 ⁄ 2 cup extra-virgin olive oil
Salt and pepper, to taste
----
First, roast the peppers and rub off the seeds and skins. Place in a food processor.
Meanwhile, soften the dried peppers by placing in warm water for about 20 minutes. Remove the stems and seeds and place in the food processor along with the red peppers. If using dried chili flakes, just add to food processor.
Toast coriander seeds, caraway seeds, and cumin seeds in a small skillet over medium heat until fragrant, approximately 1 minute. Place in a spice grinder or mortar with the mint leaves and pulverize until smooth.
Meanwhile, roast the garlic. Place the unpeeled garlic cloves in a small, dry skillet and cook over medium heat until slightly blackened and soft, 4–7 minutes, depending on the size of the cloves. Set aside to cool.
Place the powdered spices, paprika, chili powder, peeled garlic, lemon juice, and salt in the food processor along with the peppers and process until fairly smooth. With the motor running, drizzle in the oil very slowly until you have a smooth paste. Add salt and pepper as desired.
Serve immediately or store in the refrigerator in an airtight container for up to 1 week.
Sauerkraut
This recipe, which is the classic way to preserve cabbage and which has been made for hundreds of years by peoples around the world, always turns out a delicious condiment that makes a great topping for hot dogs and other sandwiches.
----
HANDS-ON: 15 minutes
INACTIVE: 14 days
INACTIVE: 14 days
DIFFICULTY LEVEL: ∗
YIELD: Serves 8; Makes 1 quart
COST PER SERVING: $
CALORIES: 28
FAT: 0 g
PROTEIN: 1 g
SODIUM: 1,788 mg
FIBER: 3 g
CARBOHYDRATES: 6 g
SUGAR: 4 g
----
----
1 medium head of cabbage (about 2 pounds), shredded
2 tablespoons sea salt
----
Place all the ingredients in a large bowl. With very clean hands, knead and massage the mixture until the vegetables begin to go limp and they release their juices.
Pack the mix into a sterilized Mason jar, pushing down on it as you go to release more juice. If the vegetables are not covered in brine once you reach the top, add more salt water to completely submerge them.
Cover tightly with a lid or a fermentation airlock (remember to burp the jar daily if using regular Mason jar lid).
Set aside at room temperature for 10–14 days, adding a bit of salt water each day if the top vegetables become dry. Refrigerate when the flavor is to your liking—the flavor will continue to improve for several months. The sauerkraut can stay in the fresh in the refrigerator for up to 6 months.
Kimchi
There are a few tricks to making a good, authentic kimchi. First, don’t shred your vegetables like you do when making a typical sauerkraut. Part of the loveliness of kimchi is its chunky texture. Second, kimchi is supposed to be blisteringly hot: Don’t skip the chilies (although you can tame them down a bit if you’re not a fan of heat). And third, use Napa cabbage if at all possible. It’s not only the most authentic; it has the highest levels of cancer-fighting phytonutrients.
----
HANDS-ON: 20 minutes
INACTIVE: 2–3 days
INACTIVE: 3 days
DIFFICULTY LEVEL: ∗
YIELD: Serves 16; Makes 2 quarts
COST PER SERVING: $ $
CALORIES: 21
FAT: 0 g
PROTEIN: 1 g
SODIUM: 1,775
----
HANDS-ON: 30 minutes
INACTIVE: none
INACTIVE: 30 minutes
DIFFICULTY LEVEL: ∗∗∗
YIELD: Serves 32; Makes 2 cups
COST PER SERVING: $
CALORIES: 40
FAT: 4 g
PROTEIN: 0 g
SODIUM: 77 mg
FIBER: 1 g
CARBOHYDRATES: 2 g
SUGAR: 1 g
----
----
4 large red bell peppers
2 dried red chilies, such as ancho, or 2 tablespoons dried chili flakes (or more, to taste)
2 teaspoons coriander seeds
1 tablespoon caraway seeds
1 ⁄ 2 teaspoon cumin seeds
1 ⁄ 4 teaspoon dried mint leaves
4 large garlic cloves, unpeeled
1 teaspoon smoked hot paprika
1 tablespoon chili powder
Juice of 1 ⁄ 2 a lemon (or more, to taste)
1 teaspoon sea salt
1 ⁄ 2 cup extra-virgin olive oil
Salt and pepper, to taste
----
First, roast the peppers and rub off the seeds and skins. Place in a food processor.
Meanwhile, soften the dried peppers by placing in warm water for about 20 minutes. Remove the stems and seeds and place in the food processor along with the red peppers. If using dried chili flakes, just add to food processor.
Toast coriander seeds, caraway seeds, and cumin seeds in a small skillet over medium heat until fragrant, approximately 1 minute. Place in a spice grinder or mortar with the mint leaves and pulverize until smooth.
Meanwhile, roast the garlic. Place the unpeeled garlic cloves in a small, dry skillet and cook over medium heat until slightly blackened and soft, 4–7 minutes, depending on the size of the cloves. Set aside to cool.
Place the powdered spices, paprika, chili powder, peeled garlic, lemon juice, and salt in the food processor along with the peppers and process until fairly smooth. With the motor running, drizzle in the oil very slowly until you have a smooth paste. Add salt and pepper as desired.
Serve immediately or store in the refrigerator in an airtight container for up to 1 week.
Sauerkraut
This recipe, which is the classic way to preserve cabbage and which has been made for hundreds of years by peoples around the world, always turns out a delicious condiment that makes a great topping for hot dogs and other sandwiches.
----
HANDS-ON: 15 minutes
INACTIVE: 14 days
INACTIVE: 14 days
DIFFICULTY LEVEL: ∗
YIELD: Serves 8; Makes 1 quart
COST PER SERVING: $
CALORIES: 28
FAT: 0 g
PROTEIN: 1 g
SODIUM: 1,788 mg
FIBER: 3 g
CARBOHYDRATES: 6 g
SUGAR: 4 g
----
----
1 medium head of cabbage (about 2 pounds), shredded
2 tablespoons sea salt
----
Place all the ingredients in a large bowl. With very clean hands, knead and massage the mixture until the vegetables begin to go limp and they release their juices.
Pack the mix into a sterilized Mason jar, pushing down on it as you go to release more juice. If the vegetables are not covered in brine once you reach the top, add more salt water to completely submerge them.
Cover tightly with a lid or a fermentation airlock (remember to burp the jar daily if using regular Mason jar lid).
Set aside at room temperature for 10–14 days, adding a bit of salt water each day if the top vegetables become dry. Refrigerate when the flavor is to your liking—the flavor will continue to improve for several months. The sauerkraut can stay in the fresh in the refrigerator for up to 6 months.
Kimchi
There are a few tricks to making a good, authentic kimchi. First, don’t shred your vegetables like you do when making a typical sauerkraut. Part of the loveliness of kimchi is its chunky texture. Second, kimchi is supposed to be blisteringly hot: Don’t skip the chilies (although you can tame them down a bit if you’re not a fan of heat). And third, use Napa cabbage if at all possible. It’s not only the most authentic; it has the highest levels of cancer-fighting phytonutrients.
----
HANDS-ON: 20 minutes
INACTIVE: 2–3 days
INACTIVE: 3 days
DIFFICULTY LEVEL: ∗
YIELD: Serves 16; Makes 2 quarts
COST PER SERVING: $ $
CALORIES: 21
FAT: 0 g
PROTEIN: 1 g
SODIUM: 1,775
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