One more old recipe repost because it is winter season, this is comfort food that we love during winter, and you guys kept asking for this recipe. So here is my stuffed cabbage rolls or as we like to call them, Sarma! As much as read more
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Classic Christmas songs, hitting radio stations, malls, and stores… You are definitely feeling the holiday spirit everywhere around here.
Don’t you agree that people are just a bit happier in December, then everyone is back to grumpy selves in January, then back to happy around tax time?! :D
Now let’s talk about Kimchi!
The recipe finally made it on my blog, and the biggest reason is not only ’cause I love kimchi so much, but because I received an overwhelming number of requests in the last few months with the same question: “how do I knowingly make my own kimchi?” – So here it is!
I am also asked a lot, especially in stores when I purchase tofu-how does it, tastes, or can you make your own. I never tried naturally making tofu, but maybe I should do a little research and make my own.
But that will wait for a while until then I will enjoy the store bought. Ok… I was positively off the subject for a bit there, let‘s continue thoughtfully…
What is kimchi?
Kimchi is a traditional as well as national fermented Korean side dish made of vegetables with a variety of ingredients.
It is a staple of every Korean household, therefore it’s an important part of Korean culture.
Kimchi can be eaten as an accompaniment to almost any meal, and it serves as a side dish with every meal.
There are many different variants of kimchi, that’s why I named it in the title “Napa cabbage”, to be specific what kind of kimchi I am presenting today.
This particular one is called “mak baechu kimchi” because it is chopped into bite size pieces for quick fermentation, simpler serving, and easy consumption later.
The most popular and recognizable kimchi out of all varieties is made from napa OR Chinese cabbage (baechu)- however, cucumber, daikon or white radish, scallions kimchi and much more depending on the season are also loved and made by Koreans.
Kimchi can be non-spicy, mild and very spicy depending on how much chili powder you are using.
The taste of fermented kimchi has a pinch of sourness, slight burn in your mouth from the spiciness, prudent smell, and kimchi should have a crunch when you bite it.
NOTE* Napa cabbage is lighter in color than other Chinese cabbages such as Bok Choy, which is also sometimes called Chinese cabbage.
I can’t wait until my kimchi ferment for a few months, so I can make delicious stews such as Kimchi Jjigae,
Budae Jjigae or use it in my Gourmet Ramen Soup, and of course kimchi pancakes, so good! I hope you will try it and please don’t be intimidated, because it is a simple “labor of love” recipe, full of flavor, nutrition and I must add pure deliciousness.
Korean Fermented Napa Cabbage - Baechu Kimchi
- 2 large Chinese Cabbage about 3 lb each (Napa Cabbage) or 3 smaller size
- 1/2 cup salt
- 6 cups water
- 1 small sized Korean white radish Moo or medium Daikon radish.
- 1 large carrot 80g, or two smaller ones *optional
- 3 Green onions chopped
- 4 Oz Chives 100g
- 1 Tbs. Sweet rice flour + 1/2 cup water
- 1 Cupful Red hot pepper powder use less for less spicy or more, or none for white kimchi
- 2 Tbs. Fish Sauce
- 1 Tbs. Oyster Sauce *optional or just use fish sauce
- 1 Tbs. Sugar
- 1/3 cup Salted shrimp brine shrimp
- 1/3 Onion medium
- 1 Asian pear
- 8 garlic cloves
- 1 Tbs. Crushed ginger
- Salt to taste if necessary
- Cut the cabbage lengthwise and separate it with your hands. Then cut into quarters, then chop into bite-size pieces. Place in the big bucket and wash few (3-4) times to get it really clean. Prepare salt water, add 1/4 cups of salt with about 6 cups of water. Pour it over the cabbage and start mixing and turning your cabbage every 20-30 minutes for the next 1 1/2 to 2 hrs.
- Make porridge by mixing water with sweet rice powder/flour on a medium temperature. Stir until it becomes a thick and smooth texture. Take it off the stove and set aside to cool down.
- While cabbage Brin and porridge is cooling off, start with the sauce.
- Julienne white radish, a large carrot, chop scallions, chives, scallions, brine shrimp and set aside
- On the other side, roughly chop onion, peel garlic and use whole cloves, slice peeled pear and ginger. Put it in the food processor with sugar, oyster sauce, and (optional if allergic or vegan), add 1/2 cup of water and process until well combined. Add salt only if necessary to taste or more oyster sauce.
- Add Chili powder (gochugaru) in cooled porridge, stir, then pour the sauce (from the step 5.) out of the food processor in the porridge. Stir again very well and mix in with Julienne vegetables. Set aside until ready to be used.
- Once the Cabbage brained for at least hour and a half, wash a few times under cold water, drain really well and dry the bowl/bucket, then place cabbage back to the dry bowl/bucket. Cabbage will have a balance between sweetness and saltiness, it will get a bit softer, but still firm/crunchy enough.
- Now the final step after washing the salt water off. Pour the sauce and other vegetables over the cabbage. Gently mix with your hands, massage it (use gloves).
- Put it into airtight containers, but try to press down the cabbage because of the air.
- Leave it in the room temp for 2-3 days, then place it in the fridge (the best if you use a glass container or a large jar/s)
- After 7 days you will already have bit fermented cabbage and Kimchi juice will start to appear. But I love one after a month or so for salads, 3 months and after it's perfect for stews.
Yes, you can make kimchi without sweet rice porridge. I like to use it because it pulls all the ingredients together. But it is optional. No, you do not have to add any seafood products. If you are able to get it or eat it, I recommended, but it is optional. I like to keep it in the garage and I wrap the container with a plastic bag to eliminate the odor as much as possible. Even though it is sealed completely with the lid, the kimchi smell will escape. Usually, after 3 days, I put it in the fridge. All the products can be purchased online, or at Asian markets. Some ingredients could be found even in local grocery stores. I like TO ADD ABOUT SODIUM LEVEL if you never made kimchi before be careful if you are using salted shrimps and oyster sauce or fish sauce... all three ingredients are salty so please add a little bit at the time and taste. I found this one perfect for me, but we all have different taste buds. If you are not adding any of above, then use SALT to TASTE!
Colcannon with Kale and Bacon is a tasty side dish and an excellent choice to make for St. Patrick’s Day, however, I could eat it probably every single day. Colcannon is a traditional Irish dish of buttery mashed potatoes with sauteed kale or cabbage. I read more
Root Vegetable Sheet Pan is an easy, tasty and very efficient as well as budget-friendly way to feed your family. On top of it, it is very delicious and nutritious. It goes perfectly with fish, poultry or any other meat or protein.
Don’t you just love days when you are cleaning your fridge and pantry and you have a bit of this and that to use before going grocery shopping?
Oh, I am the most creative person in the kitchen when those days come.
I feel like my brain just blooms. Even though sometimes the combo from my fridge forging does not match at all, most of the time it works and we clean our plates.
I just love getting in the kitchen and making my own food. However, my wish is to start growing it again.
Well, to be quite frank with you, I do not have the greenest thump out there, but I can learn.
Once upon a time, I had the most amazing green peppers. Also, I grew funny looking cucumbers and sweetest tomatoes as well as fragrant herbs, which I still grow.
Which brings to me to this thought, if I actually dedicate my time, give more love, attention, and water regularly, there is still hope for me.
I am looking for that patch of heaven where I can build my little cabin and grow the best looking produce.
Oh, and feed my chickens. There is a small farmer hiding inside of me, I just know it!
Anyhow, when it comes to one sheet food I am going to suggest that you try to keep all the vegetables in on level.
The second thing is to try adding vegetables that at the same texture unless you want mushy cherry tomatoes which is totally delciosu especially if you add some garlic in the oil as well.
There are so many amazing root vegetables that you could totally mix and match. Hey, if you do not have radishes, use parsnip or more potatoes or different types of potatoes.
Perhaps Jerusalem artichokes, bump onions, whole garlic head cut in half or Fennel, which is a flowering plant but in the carrot family.
With that being said, if you never made this combo before, you would be pleasantly surprised how tasty this is.
If you get inspired and make this easy Root Vegetable Sheet Pan recipe, please tag me on Instagram.
@sandraseasycooking with hashtag #sandraseasycooking. I would love to see all your tasty creations. Thank you so much in advance!
RECIPES YOU MIGHT LIKE:
Vegetable Sheet Pans are easy, tasty and amazing especially when you want to clean up your fridge. Use what you want and like and enjoy a nice root vegetable sheet pan.
- 2 Beetroot, peeled and cubed
- 1/2 pound baby potatoes, I used red but any would be fine
- 1/2 pound baby carrots, or sliced regular
- 1/2 pound any other root, I used radishes
- 1/4 red onion, sliced
- Salt and black pepper to taste
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1 teaspoon bouillon powder, any flavor (optional)
- 2 tablespoons Olive oil
- Preheat oven to 400F/200C
- Wash, peel, slice or cube vegetables. Make sure to keep chopped vegetables at approximately the same size. Place everything in a larger bowl and add seasonings; salt, pepper, herbs and bouillon powder (I used Knorr Selects Chicken Bouillon No MSG. If you do not like using Bouillon, please do not add any, just sprinkle a bit more salt and you're good to go).
- Add oil and toss to coat.
- Place vegetables in the wide baking sheet with sides so every6thing is in one layer.
- Roast your vegetables for 40 to 45 minutes in preheated oven or until they are tender. Usually about 15 minuites before the vegetables are done I stir them for bit, but after it is not neccecery.
- Enjoy them with any protein or as it is.
There are many root vegetables so use whatever combination you like or have on hand. I happen to love this one as well as my family so I do make it often.
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Who does not like an easy, flavorful and comforting meal, especially something like this Bacon and Kale Soup? I make this bacon and kale soup pretty often. Sometimes I add bacon and sausage, and sometimes just sausage. However, this soup is really amazing even when read more
An easy and delicious recipe for Air Fryer Baby Back Ribs with sauteed cabbage. This was so delicious and totally unexpected.
The demand for air fryer recipes is truly overwhelming, so I have decided to start testing recipes for my blog and this is the first one.
It was really incredibly easy and tasty that my family asked me to make these ribs 3 times just this week.
They loved the crispiness of the ribs and the fact that they are so juicy as well as tender.
I am so happy to tell you guys that I will try to share as many recipes as I can just for the air fryer.
Well, I am thinking of recipes that are simple, easy, and perfect for a quick dinner. A meal ready to be on the table in less than 30 minutes.
I feel like this is the best invention ever. To be perfectly honest with you all, I was one of those skeptical people. I used a conventional oven in the past and loved it.
However, in the case of air fryer, we are talking about a kitchen gadget that is similar to the conventional oven yet so different. Absolutely amazing!
With that being said, I might be just a bit in love with my air fryer. We have been using it literally every single day since my husband decided to surprise me.
Some things we made are pizza, bacon, boiled eggs, fish, fries, wings as well as fish sticks, burgers, etc. Yes, we are killing it here with the air fryer.
My Anna tested making cookies and somewhat healthy energy bars in the air fryer. Even biscuits came out sort of tasty. Okay, I might be just a little excited so I keep blabbering but I am being honest.
If you have any questions or recipes that you would like me to post or test using air fryer please do not hesitate to comment below. I would really appreciate some ideas.
What have you made using an air fryer?
If you make my tasty Air Fryer Baby Back Ribs, please share it with me on Instagram. Make sure to tag me @sandraseasycooking using hashtag #sandraseasycooking. Thank you for all your support!
You may also like:
- Zesty Rosemary Lime Chicken Wings
- Roasted Cauliflower and Cheese
- Air Fryer Rainow Potatoes with Rosemary
An easy and delicious recipe for Airfryer Baby Back Ribs with sauteed cabbage.
- 1 rack of baby back ribs, cut ribs into sections
- 1 tbsp. Liquid Smoke
- 1 tbsp. Oil
- 2 teaspoons Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Chili powder
- 1 teaspoon Onion powder
- ½ teaspoon Garlic powder
- ½ teaspoon Brown Sugar (add low carb sugar if you are keto such as Truvia Brown Sugar Blend)
- Pat the ribs dry with kitchen paper towel then rub all over oil and liquid smoke.
- Mix all the ingredients for seasoning together. Season the ribs with the spices.
- Cut the rack of ribs into sections 4-5 ribs to fit the air fryer.
- Cook the ribs in the air fryer for 20 to 40 minutes at 400 degrees Fahrenheit, depending on the rib thickens as well as your air fryer.
- After the ribs are done, you may brush some BBQ sauce and pop in the air fryer for 5 more minutes, but it is not necessary. I like brushing just the leftover drippings for more flavorful ribs.
If you do not want to add BBQ sauce then just allow the ribs to rest for about 10 min so the juices could go back.
You can make this Low carb and Keto friendly just by switching a few things. For example, adding low carb sugar. Yes, you may add regular brown sugar as well. It is all about meeting your diet. We are doing low carb so that is why I mention that.
Also, you can serve it with potatoes, cauliflower or sauteed cabbage. It is very simple serving it with cabbage.
1/2 Organic Cabbage, slice into thin strips
2 Garlic cloves, crushed and minced
2 tablespoon Olive Oil
Splash of Water
Salt and Black Pepper to taste
Heat the skillet and add oil,
Sautee on the oil for about 4-5 minutes at medium-high heat.
After the cabbage is coated with seasoning and almost half done sauteeing, add a splash of water to help cabbage get softer.
Allow it to cook for additional 2-3 minutes. Season to taste.
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