I feel very blessed. One of my good friends let us harvest the last of her veggies from her garden this weekend. For the last three years we have participated in a community garden. This year, for various reasons, we didn’t participate. But, through out the summer, my friends let me harvest from their garden. Here is our cornucopia we got this weekend:
You can’t really see them in the picture, but she gave me three hubbard squash. I had never even heard of this type of squash, but they are huge. Like the size of a turkey. It’s perfect for our family. I cooked one on Monday and we finished it off last night (Wednesday). I love having leftovers. I really liked the consistency and the flavor of the hubbard squash.
I watched a cancer documentary series a couple of weeks ago. It was very good. Cancer is scary. Mainly because I just don’t know what I would do if I was diagnosed with it. I am certain I would not do chemo or radiation. I can not even fathom putting those kind of toxins in my body. This was a great series because it helped me to feel empowered. It gave me hope that there are things we can do to combat cancer. We decided to buy the cancer docu-series. It will be a great resource. It will also be part of my homeschool curriculum this year. If one in three of us will end up with cancer, it is definitely something I want my children to be educated on. I feel like we do a pretty darn good job in our house, keeping the cancer causing toxins at bay. But there are still many things we could improve upon.
One of the things I did right after watching the series was to make a batch of Kimchi. Kimchi is Korean Sauerkraut. Sauerkraut is an awesome source of probiotics. Kimchi has the added benefit of having ginger, garlic, onions, radish, chili peppers- which are all apparently awesome at fighting off cancer and healing the body. I found a fabulous sale on Napa cabbage (49 cents a pound!! Whoot!!), so we loaded up. My kids are so great about helping me to make our ferments. If I had to do it myself, I would be completely overwhelmed. Everyone is loving the kimchi. I had some fear when making it because it was such a big batch that I didn’t really know how much of the ingredients to use. My base recipe is from theNourishing Traditions book. I was working with 35 lbs of cabbage so it was kind of a guessing game. But, as it turned out, it wasn’t too hot or too salty. I usually let my sauerkraut/kimchi ferment for two weeks, but we only could wait 10 days because our kids were so excited to eat it. Even the twins and Titus love it. My favorite way to eat kimchi is to sprinkle it on my green salads. It just bursts with flavor!! Plus, it makes me all happy inside that my kids are eating something that is so nourishing for them.
Our Kimchi Recipe–
(this is approximation because I didn’t measure. I did however measure the salt and weigh the cabbage)
35 lbs of cleaned and cut Napa cabbage- We chop into bite size pieces
4 lbs of shredded carrots
2-3 bunches of sliced red radishes- I even used the greens from the radish
4 bunches of small green onions-chopped
2 “hands” of ginger- peeled and minced
1/2 – 2/3 cup garlic- peeled and minced
2-3 tablespoons of red pepper flakes
Sea Salt- for every five pounds of cabbage, I use 3 tablespoons of sea salt- so in this recipe I used 21 tablespoons of salt.
Mix all of the ingredients well- to evenly distribute the salt. At this point I let my cabbage sit for 12-24 hours in a covered container. You do not have to let your cabbage sit, but if you do, the salt releases the juice from the cabbage, so not much pounding is required. If you don’t want to let it sit, just get a large stick and pound the juices out of the cabbage. This will make it soupy with brine. I put all of my kimchi in my four gallon German Crock. My crock is awesome because the way the lid is designed, it keeps air out and prevents molding. Whether or not you use a crock, keep the cabbage under the brine. Some people only ferment for 3 days. I keep mine fermenting for 10-14 days. It does make it more sour, but if I’m going to go through all this trouble, I want some serious probiotics to show for my efforts. For the first three years on the GAPS diet, I fermented my sauerkraut and kimchi for 6 weeks!! That stuff was potent!
I was looking for a photo to show you what kind of stick to use to pound your kimchi/sauerkraut. I found this video and it just cracked me up! Hopefully the video comes through. My computer will allow me to watch it, but my phone doesn’t. Mattea is pounding her kimchi like a mad woman!! This is how we pounded our ferments before I learned that you can let your cabbage sit over night in salt to release the juices. It makes it much easier. Much less pounding is required. This video is over a year and a half old and it reminded me of how fussy the twins were when we first got them. Their transformation has been astounding. After we got them (they were 13 months old) we put them on the GAPS intro diet and their transformation began. Today, they are so content and rarely fussy.