Sarah’s Indian Kimchi

sarahs-indian-kimchi-recipe

Sarah’s Indian Kimchi

This more unusual kimchi was inspired by this Sarah Wilson recipe. It’s just as easy to make as my Simple Crunchy Kimchi and has the added bonus of being a little bit more exotic in the flavouring department. If you can’t get your hands on daikon (a large Asian radish) just replace it with white cabbage.

This kimchi is lovely as a side to Indian food. It’s also good anywhere you want to add some crunch, a serve of veggies and / or a flavour explosion! I prefer it with the fenugreek seeds because they add a lovely Indian flavour. If you can’t find them it’s great without too!

makes 1 large jar (about 1L / 4 cups)
takes about 30 minutes active time + a few days fermenting
1 daikon
500g (1lb) carrots
3 teaspoons chilli flakes
5cm (2in) piece fresh turmeric, grated
2 teaspoons fenugreek seeds (optional)
2 teaspoons mustard seeds
2 tablespoons fine salt

1. Get yourself a clean, dry jar about 1L (4 cups) plus an extra little jar in case you need it.

2. Wash your diakon and carrots. Grate them using your food processor or a box grater and your muscles. Place grated veg in a large bowl.

3. Add chilli flakes, turmeric, fenugreek seeds, mustard seeds and salt to the veg. Toss with clean hands and cover with a tea towel. Stand at room temp to allow the salt to soften the veg. I leave it at least an hour but you could leave overnight.

4. Pack diakon carrot mixture into your large jar. I use a combo of clean hands and a spoon. You want to really squash it down to release the juices. If it won’t all fit, put the extra in your backup jar. Leave a little room at the top of each because it will expand as the fermentation happens. Divide leftover juice from the bottom of the bowl between your jars. You want the cabbage to be covered by liquid. If there isn’t enough, top with a little filtered water. Top with lids.

5. Place your jar(s) on a plate to catch any juices that overflow (this happens frequently to me). Stand at room temperature out of direct sunlight for 2-3 days or longer.

6. Every day open the jar to release any gas. Once I can see evidence of bubbles I usually seal the lids and pop in the fridge. Typically this is on the 3rd day but in winter it might be longer and less in Summer. If you’re not sure, I’d err on the side of putting it in the fridge earlier. If you taste and decide it’s too bland you can always leave it out again to get more funk happening. But once it’s too funky there isn’t much you can do.

7. Keep in the fridge for a few months.

Variations

no daikon – replace with 1/2 large white cabbage.

no turmeric – if you can’t find fresh turmeric, use 1 tablespoon turmeric powder. You can skip it but it give the kimchi it’s beautiful yellow colour.

no mustard seeds – you could substitute whole grain mustard or just skip it.

no fenugreek seeds – Fenugreek seeds are available from good spice suppliers or Indian grocery stores. You can skip it or add 1-2 teaspoons curry powder for some extra spice.

no chilli flakes – you can use any form of chilli you like, dried, powdered or fresh. Just err on the side of not enough spicy heat because you can always add more. And you could skip the chilli if you prefer a milder pickle.

different veg – shaved cabbage, regular radishes, grated beets, grated fennel, chopped bok choy, chopped green onion (scallions / shallots) can all be added.

salt – salt keeps the texture crunchy. So I tend to err on the side of more but you could try less if you needed to. I use finely ground Himalayan rock salt but any salt apart from Iodized salt is great. I’ve read the iodine can hinder growth of the lactic acid bacteria.

Prepare Ahead?

A must! Keeps in the fridge for months.

More Fermented Food + Gut Health Resources on Stonesoup

20 Best Foods to Improve Your Gut Health
The Number 1. Way to Improve Your Gut Health
4 Reasons I LOVE fermented foods
How to Make Yoghurt
An Easy Way to Make Kimchi
Simple Sauerkraut Recipe
Fermented Chilli Hot Sauce
Fermented Vegetables Recipe

With love,
Jules x

ps. Tired of deciding what to cook?

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20 Best Foods to Improve Your Gut Health

sarahs-indian-kimchi-recipe

Sarah’s Indian Kimchi recipe here.
_____________________________

A few months ago I had a big Saturday night out on the town. No, I didn’t go to any fancy wine bars. No, I didn’t check out the latest hot restaurant.

I went to see a scientist speak.

What can I say. As a girl with two science degrees (food science and wine science), there’s no escaping my inner nerd.

The ‘scientist’ in question was Dr Michael Mosley, one of my favourite authors and documentary makers. He spoke about his latest book ‘The Clever Guts Diet – How to revolutionize your body from the inside out.’

I was in heaven!

20 Best Foods to Improve Your Gut Health

GENERAL GUT-HEALTH FOODS

1. Fruit & Vegetables
Bring on the fiber! More on this below.

2. Olive oil
Olive oil is wonderful for reducing inflammation everywhere including the gut. Plus including more fat from oil means you’re less likely to reach for processed sugar and carbs.

3. Oily fish
Great for your gut for the same reason anti-inflammatory reason as olive oil.

4. Cocoa
The best news is that chocolate is good for you! The flavanoids and polyphenols (types of antioxidants) found in cocoa powder and dark chocolate are loved by your gut bacteria too. Win win!

5. Red Wine
Of course too much alcohol will quickly decimate your gut microflora. But 1-2 glasses of red wine can actually be helpful.

6. Spices
Turmeric is the best because not only is it an anti-inflammatory, it can also protect the wall of the intestine by inhibiting the growth of disease-causing bacteria. Ginger is another anti-inflammatory.

FIBER-RICH FOODS – INULIN
Inulin is a special type of fiber that our gut bacteria thrive on.

7. Onions, leeks & garlic
Some of the best sources of inulin. Now you know why so many recipes begin with ‘soften an onion’.

8. Witlof or endive
Great for adding inulin to your salads

9. Dandelion Greens
Not something I’ve tried myself but keen to check them out!

10. Jerusalem Artichoke
Have a reputation for causing gas. All that inulin means happy gut bacteria which means you-know-what.

11. Asparagus
One of my favourite veggies! Bring on the Spring.

12. Bananas
Contain moderate amounts of inulin and resistant starch (see below). I avoid them because they’re not Low Carb.

FIBER-RICH FOODS – RESISTANT STARCH
Resistant Starch is another special type of fiber that looks and tastes like starch (hello pasta!) but isn’t able to be digested like normal starch so it passes to the gut to feed our bacteria.

13. Pasta, Potatoes, Rice
By cooking, cooling and reheated these carbs you can convert some of the regular starch into resistant starch and do your gut bacteria a favour. Good news for the carb lovers among us.

FIBER RICH FOODS – OTHER

14. Barley & Oats
Contain another type of soluble fiber called Beta-glucan which as been linked with lowering LDL cholesterol levels.

15. Linseeds (Flax seeds)
Great source of insoluble fiber called cellulose.

16. Apples
Eating apples produces buutyrate which feeds our gut bacteria. They also provide regular insoluble fiber too.

17. Seaweed
Another great general fiber source.

PROBIOTICS
Probiotics contain actual beneficial microbes (especially) bacteria.

18. Cheese
Not all cheese contains live cultures of bacteria. Some that do include blue cheese, feta, gouda, cottage cheese, mozzarella, camembert and brie.

19. Yoghurt
The most famous probiotic. And really fun and easy to make at home.

19. Fermented Vegetables
My favourite sources of probiotics including sauerkraut, kimchi, other fermented veg. A great alternative if you need to avoid dairy

20. Apple Cider Vinegar
Reduces blood sugar spikes by inhibiting one of the digestive enzymes which breaks down sugars.

Are These Foods Good for Everyone?

Unfortunately no. If you suffer from Irritable Bowl Syndrome (IBS), many of these foods can actually increase your symptoms. If this is you, I’d recommend checking out the FODMAPS diet developed by Monash University in Australia.

More Food + Gut Health Resources on Stonesoup

The Number 1. Way to Improve Your Gut Health
4 Reasons I LOVE fermented foods
How to Make Yoghurt
An Easy Way to Make Kimchi
Simple Sauerkraut Recipe
Fermented Chilli Hot Sauce
Fermented Vegetables Recipe

Other Gut Health Resources

The Good Gut by Justin & Erica Sonnernberg
The Clever Guts Diet Book by Michael Mosley
The Clever Guts Website

Did you enjoy this article?

Or are you more interested in simple recipes? I’d love to hear what you’d like more of. Just leave a comment below.

With love,
Jules x

ps. Tired of deciding what to cook?

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Smoky Roast Mushroom Bowls

smoky-roast-mushroom-bowls-recipe

Smoky Roast Mushroom Bowls

Mushrooms are one of my favourite veg, especially roast mushrooms. I love their earthy flavour and meaty texture.

Normally I stick to the classic garlic and thyme to flavour them. For some reason, a few weeks ago, I thought I’d experiment with Spanish-syle smoked paprika.

Even I was surprised how amazing it tasted. And my Irishman, who isn’t wild about mushrooms, was raving too. Win!

enough for: 2
takes: 30 minutes
500g (1 pound) large flat mushrooms, sliced
2 teaspoons smoked paprika
3 tablespoons extra virgin olive oil
2 large handfuls walnuts
salad leaves, to serve
sour cream, to serve

1. Preheat your oven to 250C (480F). Toss sliced mushrooms, paprika, oil in a roasting pan. Scatter over salt. Roast, uncovered for 10 minutes.

2. Stir mushies and add walnuts. Cook for another 5 minutes or until the mushrooms are tender and the walnuts toasted.

3. Divide salad leaves between two bowls. Top with hot mushies and walnuts. Finish with a good dollop of sour cream. If you want to get fancy, sprinkle over a little more smoked paprika to make the sour cream look pretty.

Wine match: A nice earthy Pinot Noir.

Variations

no oven – just pan fry the mushrooms and nuts instead.

no smoked paprika – use regular paprika or just skip it or replace with a small bunch thyme.

carnivore – add chorizo or chicken thigh fillets (or breasts) as well as, or instead of the walnuts. Or serve with jamon or prosciutto.

nut-free – see the carnivore options or replace with a poached or fried egg.

different mushrooms – use any mushrooms you like, just remember to adjust the cooking time for smaller or larger ones.

more substantial – use more nuts or see the carnivore option. Or serve with mayo instead of the sour cream.

carb-lovers – serve with crusty bread and butter, warm tortillas or toss in some cooked grains like farro, quinoa or brown rice.

dairy-free – replace sour cream with mayonnaise or smashed avocado and lime juice.

hot! – use hot smoked paprika or add some fresh or dried chillies.

Prepare Ahead

The mushrooms can be roasted ahead but don’t add the walnuts, salad or sour cream. Store roast mushies in the fridge for up to 2 weeks or freeze. To serve, toast walnuts in a dry frying pan for a few minutes. Then warm the mushrooms in the pan with a little extra oil. Then serve as per the recipe.

Video Recipe

Watch the Video Version of the Recipe

More Mushroom Recipes

Mushrooms with Lentils
Roast Mushroom Salad
Roast Mushroom ‘Toasts’
9 things you probably don’t know about mushrooms
Simple Mushroom Soup
Mushroom ‘Sarnie’
Braised Mushrooms
Mushrooms with Butter Beans
Buttery Mushrooms with Poached Eggs & Dukkah

Have fun in the kitchen!

With love,
Jules x

ps. Tired of deciding what to cook?

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Looking for a weekly meal planning service where someone else comes up with the ideas for what to have for dinner?

Then check out my Soupstones Meal Plans.

For more details Click HERE.

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8 Best Cookbooks for 2017

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Smoky Roast Mushroom Bowls recipe here.
____________________________________

Apart from a nice glass / bottle of wine, my vices are modest. In truth, my biggest addiction is books.

Especially cookbooks.

This year I decided to stop buying magazines and put my money into new cookbooks instead. Definitely a good decision and one I’m planning to continue into the new year.

My 8 Best Cookbooks for 2017

1. Supernormal
by Andrew McConnell
When you’re in the mood for making some Chinese-ish food this is the book for you. Have been loving using the book to inspire some Saturday date night feasting with my Irishman. Definitely not simple but definitely delicious!

2. Honey & Co : Food from the Middle East
by Itamar Srulovich & Sarit Packer
Have made so many dishes from this book. Wins the award for most cooked from book for 2017 in the Stonesoup kitchen. Love how Middle Eastern food can taste so exotic while using mostly every day ingredients. Worth it for the Lamb Sharwama recipe alone!

3. Breddos Tacos
by Nud Dudhia and Chris Witney
I’ve discovered a source of Australian tacos made using an ‘authentic’ Mexican recipe so have had many great ‘taco’ nights inspired by fab little book. The recipes are generally complex but worth it for a weekend feast! The Breddos restaurant / shack is high on my list next time I’m in London.

4. Twenty Dinners
by Ithai Schori and Chris Taylor
This was a surprise ‘bowling ball’ (Simpsons reference) birthday present from my Irishman who is a big fan of Taylor’s indie band ‘Grizzly Bear‘. Love the beautiful photographs and simple seasonal menus. A good book for entertaining.

5. Alimentari : Salads and other classics from a little deli that grew
by Paul + Linda Jones
Love the fresh simple recipes from this Melbourne deli with both Italian and Middle Eastern heritage. This re-ispired me to get into making dukkah and putting it on everything. If you get it, make sure you make the Farro & Pesto Salad. Soo good!

6. Made in India : Cooked in Britain: Recipes from an Indian Family Kitchen
by Meera Sodha
My all-time favourite Indian cookbook. Ever since I worked as a waitress in an Indian restaurant during my university days I’ve loved Indian food. Until this book my Indian home cooking was a bit hit and miss. Have loved everything I’ve made from this book – ‘all winners’ as a friend of mine said.

7. Real Food by Mike : Seasonal Wholefood Recipes for Wellbeing
by Mike McEnearney
Every time I go to Sydney I’m still devastated that Mike closed his Rosebery restaurant. Luckly his cookbooks let me experience the joy of Mike’s food from the comfort of my own little kitchen.

8. Dishing Up the Dirt:
Simple Recipes for Cooking Through the Seasons
by Andrea Bemis
Hands down my favourite food blog at the moment. I thoroughly enjoyed cooking my way through this beautiful book of creative ways to serve vegetables. Bemis is a vegetable farmer, fellow beet-lover and girl after my own heart.

My Christmas Cookbook Wish List

Just in case a certain Irishman happens to be reading this 😉

Cornersmith : Salads and Pickles : Vegetables with More Taste & Less Waste
by Alex Elliott-Howery and Sabine Spindler
Loved the first book from the Sydney Cornersmith cafe and can’t wait to dig in to this next edition. Especially love the idea of vegetables with more taste and less waste – girls after my own heart.

The Christmas Chronicles : Notes, Stories & 100 Essential Recipes for Midwinter
by Nigel Slater
Long term readers of Stonesoup will know that Nigel Slater (aka ‘St Nigel’) is one of my all time favourite food writers. This is going to be an early Christmas gift to myself. Loved the December entries of all the ‘Kitchen Diaries’ books and looking forward to using this to get into the festive spirit. Especially exciting this year because we’re having a Northern Hemisphere Christmas with my Irishmans family.

The Food of Morocco
by Paula Wolfert
As you may have guessed by now I have a big thing for Middle Eastern and North African food. This classic Moroccan cooking bible has been on my wishlist for a while now. Hoping Santa decides to pick up a copy for me this year!

Your Best 2017 Cookbooks?

I’m always on the lookout for new cookbooks. If you have any favourites please let me know in the comments below!

Have fun in the kitchen!

With love,
Jules x

5 ingredients 10 minutes cover image

ps. Looking for a Simple Cookbook gift idea?

Then check out my print book ‘5-Ingredients 10-Minutes‘.

It’s as simple as cooking can get without sacrificing flavour or resorting to processed ingredients.

More details at:
www.5ingredients10minutes.com/

NOTE: This post contains affiliate links so if you buy you’ll be supporting Stonesoup in a small way too. Thank you!

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Curry Stuffed Eggplant with Yoghurt

Curry Stuffed Eggplant with Yoghurt Recipe

Curry Stuffed Eggplant with Yoghurt

Roast eggplant halves are my favourite go-to low carb alternative to stuffed baked potatoes or sweet potato. Not only are they easier on the carbs, they’re also quicker to cook!

I normally go for Italian or Middle Eastern flavours with my eggplant, but a few weeks ago I had some leftover lamb curry and some eggplant in the fridge. You know where this story is heading…

enough for: 2
takes 40 minutes
2 medium eggplant
2 handfuls cooked meat / lentils / chickpeas /quinoa / rice
2-3 teaspoons curry powder
Greek yoghurt, to serve
1-2 handfuls roast cashews or peanuts
baby spinach or salad leaves, to serve

1. Preheat your oven to 250C (480F). Halve eggplant, lengthwise. Score the cut side by lightly slashing a few times to allow the oil to penetrate the flesh and make it look pretty. Drizzle really generously with olive oil and roast cut side up for 20-30 minutes or until eggplant is well browned.

2. While the eggplant is cooking, warm your cooked meat / lentils / chickpeas in a frying pan with some more olive oil and the curry powder.

3. When the eggplant is cooked, divide between two plates. Top with warm curry mixture, nuts and drizzle over yoghurt. And pop the baby spinach on the side.

WINE MATCH: A full bodied white like Chardonnay or Arneis.

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Variations & Substitutions

carb-lovers – roast whole sweet potato or potatoes until tender. Then cut in half and top as per the recipe. Or serve eggplant with warmed flat bread.

dairy-free – use coconut yoghurt, mayo or just drizzle with some peppery extra virgin olive oil instead.

carnivore – brown some lamb or beef mince (ground meat) in a little oil before adding the curry powder.

more substantial – use more nuts or serve with mayo instead of the yoghurt.

nut-free – just skip them or replace with extra filling.

different spices – garam masala will work. Or try a mixture of 1 teaspoon each ground cumin, coriander and paprika.

different veg – large flat mushrooms can be roasted like this instead (no need to score). Or see the carb-lovers.

Video Recipe

Watch the Video Version of the Recipe

Prepare Ahead

The eggplant can be roasted ahead. Store it by itself in the fridge for up to 2 weeks or freeze. The filling meat / lentils / chickpeas / quinoa can also be prepared and stored in the fridge up to a week (for the meat) or 2 for the rest. Filling can be frozen.

More Eggplant / Aubergine Recipes + Ideas

Eggplant & Chorizo Supper
Spiced Eggplant with Yoghurt & Quinoa
6 Healthy Ideas for Aubergine (Eggplant)
Babaganoush
White Bean & Eggplant Soup Recipe
7 Things You Should Know About Eggplant
Simplest Baked Aubergine (Eggplant) with Tomato & Pesto
Lebanese Roast Ratatouille with Hummus
Easy Spiced Eggplant

Have fun in the kitchen!

With love,
Jules x

ps. Tired of deciding what to cook?

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Looking for a weekly meal planning service where someone else comes up with the ideas for what to have for dinner?

Then check out my Soupstones Meal Plans.

For more details Click HERE.

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The Art of 3-Step Dinners

Curry Stuffed Eggplant with Yoghurt Recipe

Curry Stuffed Eggplant with Yoghurt Recipe Here.

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Exciting announcement! Stonesoup is becoming a teenager on the 27th December, so I thought it was time to make a few changes to celebrate…

I’ve updated the tag line of my little blog.

Rather than just ‘5-Ingredient Recipes’, Stonesoup is now focusing on ‘Simple Weeknight Dinners‘.

In many ways it’s still the same.

I’ve always been all about simplicity, I’ve just decided to expand how I define ‘simple’.

Instead of only limiting the number of ingredients, Stonesoup recipes must now meet one or more of the following criteria:

5-Ingredients
One Pot
3-Steps
30-Minutes or less

While I’ve been keeping the ingredients numbers, equipment and time to a minimum for years, the ‘3-Steps’ idea is a new one.

It came from a great chat with Emma, one of my playgroup friends, who told me she always looks at how many steps there are before choosing to cook a particular recipe.

Another way to define simple. Brilliant!

So to kick off this new era for Stonesoup, here are my 7 favourite 3-Step Dinners…

7 FAVOURITE 3-STEP DINNERS

smoky-roast-mushroom-bowls-recipe 3-step dinners

1. Smoky Roast Mushroom Bowls

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Hummus with Chorizo & Hazelnuts Recipe 3-step dinners

2. Hummus w Chorizo & Almonds

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Cheesey Tuna & Broccoli Bake -Recipe 3-step dinners

3. Cheesey Tuna & Broccoli Bake

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Yummy Spiced Tomato Soup-3-step dinners

4. Yuuummy Spiced Tomato Soup

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Lebanese Roast Ratatouille with Hummus-3-step dinners

5. Lebanese Roast Ratatouille with Hummus

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chorizo & beans

6. Chorizo with White Beans

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Stir-Through Mac & Chees 3-step dinners

7. ‘Stir-Through’ Mac & Cheese

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For more 3-Step Dinner Recipes

See the 3-Step Archives.

What do you think?

Do you like the new focus for Stonesoup? Or am I heading in the wrong direction? Please let me know in the comments below.

Have fun in the kitchen!

With love,
Jules x

ps. Tired of deciding what to cook?

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Looking for a weekly meal planning service where someone else comes up with the ideas for what to have for dinner?

Then check out my Soupstones Meal Plans.

For more details Click HERE.

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Is Matcha Good for You?

Matcha

If you are a tea drinker, you’ve likely come across matcha tea offerings. But what is matcha? Is it good for you? Are there any risks associated with it? Can you do more than drink it? Learn about the basics of matcha in this article.

Tags: Healthy EatingHealth and Wellness