Author: eliefs

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Kimchi is one of the most known Korean dishes and is often associated with spicy and stingy taste. Watery kimchi ((watery cabbage and radish Kimchi) on the other hand is a kind of Kimchi that might be not very well known outside Korea but loved by Koreans, especially by kids due to its mild taste. If you can't deal with spicy Kimchi or want to feed your kids with healthy probiotic Kimchi easier, how about starting with Mul-kimchi? Let's learn how to make it step by step.

Preparation time : 1 hour (including 20 minute salting)
Ingredients : 1/2 chinese cabbage, 1 small daikon radish (14 oz), 3 tablespoons of salt, 2 green onions, 4 garlic cloves, a bunch of parsley, 1 teaspoon of ginger, 1 fresh red chilli, 1 teaspoon red chilli powder, 1 teaspoon pine nuts, 1 onion, 1 apple, 1 liter of water (5 cups)

1. Prepare the ingredients, salt and mix them.
- Cut the cabbage in 1 inch square pieces and slice the daikon thinly and put the sliced daikon in a bowl, add 2 spoons of salt and mix.
- After 5 minutes add the cabbage, the remaining salt and mix and let the mix rest for 20 minutes.
- In the meantime, slice all the vegetables like in the photo below.
- After 20 minutes drain the daikon and the cabbage and rinse it under running water to eliminate the excess of salt.

2. Prepare the water with chili power filtered.
- In a big bow add 5 cups of water (1 liter). Use a small strainer and a kitchen cloth to filter the chili powder in the water. This will give to the kimchi broth its characteristic pink color.

3. Mix all the ingredients and put them in your Onggi.
- Pour the prepared chili power water to your Onggi and put all the ingredients into Onggi, pour the prepared chili power water too.
- Leave it at room temperature for 2-3 days (depending on the temperature). Once it is slightly fermented, keep it in the fridge. 

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About Vincenzo Acampora,
contributor at eliefs

Vincenzo is a Berlin based Korean food bloger at kimchiandbasil.com. Very passionate about Korean food and culture, he is and also working actively for Korean government agencies to promote Hansik, Korean foods, especially being a bridge between Korea and Italy.

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It is very easy to make naturally lacto-fermented hot sauce with Onggi. Learn how to make it at home step by step and enjoy complex flavors you can't get anywhere else! Be sure to wear gloves to protect your eyes from peppers! (Inspired by the recipe in the book "Fermentieren" by Adam Elabd with slight modification)

Preparation time : 15 minutes
Total time : 30 minutes
Ingredients : 100g / 13 peppers Madame Jeanette, also known as the "Suriname Yellow, 600ml filtered water, 50g sea salt, 3 orange paprika and Onggi (1 or 2 pieces of garlic optional)

1. Prepare the ingredients and put them into Onggi
Remove the stems from peppers and paprika and cut them half or quarter. (If you add garlic, peel it too.) Add salt in the water and mix them well so that the salt is well melted. Put peppers and paprika (garlic, too) in your Onggi and then pour the salty water in it, too.fermented-hot-sauce-in-onggi_eliefs2 fermented-hot-sauce-in-onggi_eliefs33

2. Ferment for 1-3 weeks.
Leave your Onggi in a room temperature for a few days and then put it to the fridge, keep fermenting. (Stir the water from time to time. After several days, you may get whitish mold on top of water. Then, remove it, stir the water, and then to the fridge. The best and easiest way!)   fermented-hot-sauce-in-onggi_eliefs5

3. Blend the ferment
Blend the ferments (Adjusting amount of water to get the sauce with right texture.) in a blender.  fermented-hot-sauce-in-onggi_eliefs6fermented-hot-sauce-in-onggi_eliefs7

4. Keep fermenting and start eating.
Pour the blended sauce back to the Onggi, keep fermenting while eating. Or, transfer the sauce to small jars (no more stirring). * TIP: Use the remained water for next time when you make hot sauce again.  425606450_6651007320550925700425622570_8701670232240082509

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Kkakdugi is korean radish kimchi, one of the most popular in Korea. Learn how to make Korean cubed radish kimchi step by step.

Preparation time : 30 minutes
Total time : 1 hours salting and 15 minutes drying for salted radish
Ingredients : 1 radish, 3 spring onions, 1 red chilly pepper / half cup of sea salt, 1.5 table spoons of sugar, 100ml water (or sparkling water) for salting / 2 cups of water, 2 table spoons of rice powder, 1 table spoons of sugar for rice porridge, and 1/2 cups of pepper flakes for the seasonings paste / 4 pieces of garlic, 1 tea spoons of ginger, 1 table spoons of shrimp(fish) sauce, 1/2 of spring onions, 1/4 apple or pear, 1 spring onion

1. Prepare the radish and salt it.
Cut the radish into 1.5-2.5cm sized cubes (as you prefer) and put them into a mixing bowl. Add salt sugar and water, mix them well and leave it for 1 hour at the room temperature.
 radish kimchi

2. Prepare the porridge thickener.
Combine the water and rice powder in a small pot. Mix well with a wooden spoon or whisk and let it cook for 10 minutes until it starts to bubble. Add the sugar and cook 1 more minute, string and let it cool off. Add the chilly pepper flakes (except for 1 spoons of it) and stir them. 425219406_4493057689505799914 425722962_1213030229518086114

3. Prepare seasoning paste.
Put on some clean kitchen or medicinal gloves to prevent staining your hands. Blend all the ingredients listed above for seasoning paste in a blender. Pour the blended seasoning paste to the cooled porridge in a mixing bowl and mix them together. 426321148_12135641239975904456426330342_13697130313697408865 425726195_11147490482733251601

4. Dry the cubed radish and mix them with pepper flakes.
After one hour, rinse the radish in cold running water one time and dry it for 15 mins. Put the radish into a mixing bowl, add the 1 spoons of pepper flakes and mix them evenly. 425705694_8285567360858873215426203988_17918158772986005390425725446_2407838409545261017

5. Mix all the ingredients and put the radish Kimchi in your Onggi.
Pour the blended seasoning paste with porridge to the cubed radish. Add the chopped spring onion and chilly peppers. Put the radish Kimchi into Onggi and leave it at room temperature for 2-3 days (depending on the temperature). Once it is slightly fermented, keep it in the fridge. 425705929_2163768997404835582426139176_7437264880704131775

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How to make Sauerkraut in Onggi |

In this video, Gabriela gives a step by step demonstration of how to make Sauerkraut in Onggi, a Korean fermentation pot, though you can just as easily make the recipe in a glass jar. She used 2 cabbages (one red, one white), 1.5 tablespoons celtic sea salt and 2 teaspoons caraway seeds.

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Preparation time: 10 minutes / Total time: 5-6 weeks
Ingredients: 3 whole apples (ideally organic), 2 table spoon of raw sugar, spring water, 1 tablespoon of ACV(optional)

How to make organic apple cider vinegar (ACV recipe)

1. Wash and chop apples into small sized pieces and place them in your Onggi.
2. Mix the sugar and water with ratio of 1 teaspoon sugar to 1 cup of water, and then add 1 tablespoon of ACV (optional).
3. Pour the mixture in the Onggi and, if necessary, add extra water to cover the apples. It does not need to be to the top, as long as the apples are covered. Cover the Onggi with the lid. Stir it once every day.
4. Put your Onggi in a warm place for 1.5 weeks, away from cold windows. After 1.5 weeks, strain the liquid and discard the apple pieces. Return the liquid to the Onggi and cover it again.
5. Leave it for another 3-4 weeks, stirring every few days. Taste it each time you stir it to see if it has the acidity you would like. Once it reaches an acidity you like, store it in a sealed glass bottle and begin using it.

Health benefits of apple cider vinegar (ACV)

diabetes, weight loss, heart health, skin irritations, energy boost

How to use the apple cider vinegar (ACV):

- Drinks: 1 tablespoon of vinegar and 1 cup of water
- Salad dressing & Pickling
- Facial toner: 1 part of apple cider vinegar and 1 parts of water
- Hair rinse: 1 part of apple cider vinegar and another 1 part of water
- Weed killer: 1 part of apple cider vinegar to 8 parts water

Learn more from Dr. Mercola about how the apple cider vinegar (ACV) can change your life

 

 

 

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This Kimchi recipe is based on Korean traditional one, yet anyone can make his or her own with slight modification on the amount of fish sauce or ginger/garlic.

Preparation time: 30 minutes
Total time: 4 hours salting and another 4 hours drying for salted cabage
Ingredients: 1 Napa cabbage, 1/2 cup sea salt for salting the cabbage / 1 cup water, 1 tablespoon sweet rice flour, 1 table spoon Demerara or raw sugar - for making rice porridge / 1.5 cups radish matchsticks or 1.5 cups carrot matchsticks, 4 spring onions matchsticks, 1/2 cup chopped chives (optional) - for Kimchi paste / 1/4 cup garlic cloves minced, 1 teaspoons ginger minced, 1/2 onion diced, 1/4 cup fish sauce, 1/2 cup hot pepper flakes - for the seasonings paste

1. Prepare and salt the cabbage health-benefits-of-kimchi_onggi_fermentation_eliefs-com_small

Cut the napa cabbage into quarters (lengthwise). Dunk them in a large basin of water to get them wet. Sprinkle the salt between layers. Use more salt closer to the stems where the leaves are thicker.
Let the cabbages rest for 4 hours. Turn over every 30 minutes, so they are well salted. After 4 hours, rinse the cabbages 2-3 times under cold running water, giving them a good rinsing to remove the salt and any dirt. Cut off the inner cores and put them in a strainer over a basin so they can drain well.
2. Prepare the porridge thickener
Combine the water and the sweet rice flour in a small pot. Mix well with a wooden spoon or whisk
and let it cook for 10 minutes until it starts to bubble. Add the sugar and cook 1 more minute, string and let it cool off. 814724837_17462627676058923094
3. Prepare Kimchi paste
Pour the cooled porridge into a large mixing bowl. Add all the vegetables (except the cabbage) and mix them well. 812813598_3894446225359245691
4. Making the Kimchi
Put on some clean kitchen or medicinal gloves to prevent staining your hands. Spread some kimchi paste between each cabbage leaf, everywhere. When every leaf in a quarter is covered with paste, wrap it around itself into a small packet, and put into Onggi kimchi_eliefs_onggi

Health benefits of Cabbage Kimchi
Digestive health, cholesterol, antioxidants, atopic dermatitis, anti-obesity, immune system, anti-aging properties, cancer prevention, diabetes

How to use the Cabbage Kimchi:

Kimchi salad | Kimchi pancake | Kimchi stew

Want to learn more about Kimchi?
Click the Health benefits of Kimchi  and learn more!

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About Joyce Burgsma,
contributor at eliefs

Joyce Bergsma is a UK-trained nutritional therapist and business owner at EatLiveLoveFood.com. She is keen to motivate people to make practical change that enable their bodies to heal themselves. Very passionate about fermentation, she hosts group workshops for fermentation.

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Recipe | Heart health
Asian Plume Wine (Ume Wine)

 

How to make Asian Plum Wine (Ume wine)

Preparation time: 10-30 minutes / Total time: 1year
Ingredients: 1 kg Asian plums (ume plums, ideally medium ripe), 1 kg Vodca or Korean soju, 30g sugar (optional)

1. Wash the plums well, remove the stems, dig the stones out using a toothpick. Completely dry the plums.
2. Place plums in your Onggi and pour the alcohol in it. (Optional: add 30g of sugar for each 1kg plums, and stir.)
3. Put the cheesecloth and lid on the Onggi securely and store it in a cool, dark place for 1 year.
4.  After 1 year, it will be ready to drink, but you can start tasting after 3 months as the temperature will influene how quickly it ferments. It will taste better with age - like red wine made from grapes. Make a few different batches and enjoy how the taste is changed every year !

Health benefits of Asian Plum Wine (Ume Wine)

diabetes, weight loss, heart health, skin irritations, energy boost

Asian Plum Extracts

Preparation time: 10-30 minutes / Total time: 1year
Ingredients: 1 kg Asian plums (ume plums, ideally organic and midium ripe), 1kg sugar

How to make Asian Plum Extracts

1. Wash the plums well, remove the stems, dig the stones out using a toothpick. Completely dry the plums. Measure the sugar and set aside 30g of it.
2. Place a layer of plums in Onggi, then a layer of sugar. Repeat untill all the plums and 70g of sugar are used up. Put 30g of sugar on top of the plums.
3. Put the lid on the Onggi securely and store it in a cool, dark place. (Stir the jar occasionally untill the sugar is completely melted. After that, stir once every one or two weeks.)
4. After 90 days, strain the plums out of the Onggi and put the fermented liquid back into the Onggi. Begin using the extracts. Yet, it taste better as time goes by.
How to use the extracts: hot tea | (sparkling) iced tea | sauce for salads

How to use the Asian Plum Extracts

hot tea | (sparkling) iced tea | sauce for salads | replacement of sugar

Tip. Make sure to take out the plums and stor the extract in the Onggi in a cool, dark place for another 3 months, after which, it will be ready to drink.
 

asian ume wine_extract_small

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Preparation time: 10 minutes
Total time: 2-3 weeks
Ingredients: 4 whole Lemons (ideally organic), same weight of sugar

How to make lemon concentrates (lemon extracts)

1. Wash the lemons well, slice them, remove the seeds. Completely dry the lemons. Measure the sugar and set aside 30% of it.
2. Place a layer of sliced lemons in sterilized Onggi, then a layer of sugar. Repeat until all the lemons and 70% of sugar are used up. Put 30% of sugar on top of the lemons.
3. Put the lid on the Onggi securely and store it in a cool and dark place.
4. Put your Onggi in a warm place for 2-3 weeks, away from cold windows. Stir the jar occasionally until the sugar is completely melted. And then, stir once every several days.

Health benefits lemon concentrates: high blood pressure, cold-prevention, skin irritations, energy boost
How to use the lemon concentrates: hot tea | (sparkling) iced tea | lemonade

eliefs_how to make lemon extracts_lemon tea

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The Health Benefits of Kimchi

 

Kimchi is Korean traditional fermented side dish made of cabbage with mix of chille pepers, garlic and other spices and seasonings. There are hundreds of recipes and even each family has their own one. - depending on what are the main ingredients, small additional ingredients and etc. (Curious how to make  your own Kimchi recipe? Check the F&Q here.) Ask any native Koreans about Kimchi and you will be told that it is a kind of soul food for Koreans and they can't live without Kimchi. Yet, this spicy traditional Korean food is no longer just a side dish for Korean meal but becoming more and more popular and localised, due to its health benefts.

What makes Kimchi super food? kimchi contains an abundance of dietary fibers and is low in calories. It is loaded with vitamins A, B, C and minerals. According to many studies over the years, healthy bacteria called lactobacillus in kimchi help prevent aging and obesity. They are also equally effective as treatments for high blood pressure and diabetes, heart disease, and digestive diseases.

The health benefits of Kimchi
1. Contains healthy bacteria and probiotics for the overall wellness of your body
2. Lowers cholesterol levels
3. Facilitates healthy body development and clear vision
4. Produces radiant skin and shiny hair
5. Prevents stomach cancer
6. Slows down the aging process
7. Helps you lose weight
8. Prevents the occurrence of peptic ulcer
9. Boosts your immunity

Read the following articles for more detailed information:
9 Surprising benefits Of Kimchi that will make you want to try it now >

Want to make your own probiotics-rich Kimchi? Click here for the recipe !

Kimchi_eliefs_onggi

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EXPO MILANO 2015 |
Fermentation and Onggi

Will you be surprised if fermentation and Onggi were highlighted during Expo Milano 2015? South Korea pavilion at the EXPO revolved around the concept of Hansik, which means literally 'Korean Food' mostly based on fermentation, attracting more than 2.3 millions of visitors. Below 3 themes were illustrated under the statement of "We are what we eat", questioning "what do we have to heat and how do we eat in a sustainable way?". Enjoy giant Onggi and Onggi roads with full of healthy delicious food !

 

Balance, Symphony of Food

Balance illustrates the healthy and harmonious composition of Hansik, that constitutes overall good health. The exhibit features a multimedia show which portrays the notion of harmony.

Science of Time: Fermentation

Fermentation explores the nutritional benefits of fermentation, a process that is used in a wide variety of Korean traditional seasonings and dishes. Visitors have a chance to look at the process of fermentation in Korean cuisine with the use of Onggi, a traditional earthenware vessel.
People have enjoyed the health benefits of fermented foods for thousands of years. The process of fermentation creates food that is rich in probiotics that boost the body’s digestive processes in a natural way. Based on the culmination of several thousand years of experience in fermentation, Onggi is perfectly designed to create the delicately balanced micro-climate required for the fermentation.

Wisdom of the Earth: Storage (Onggi)

Storage further highlights the beneficial attributes that go with fermentation with long rows of Onggi that are buried underground to complete the aging process.
As you know, Onggi based on the oldest bioreactor technology harnessing the natural process of fermentation. It is originated from Korea. Have a look at the beautiful Onggi roads with full of healthy and delicious Korean foods.