Cabbage (AKA Kimchi!)

Anyone who has ever enjoyed Korean Barbecue will be very familiar with this dish. It resembles a bright red salad of sorts, but in actuality is just pickled cabbage fermented in pure flavor. It is a staple of Korean cuisine and is chock full of vitamins A, B and C. It also helps prevent and treat yeast infections and acts as a digestive aid. 

This dish takes about 25 minutes to prepare but requires at least 4 days of refrigeration to complete. After washing, sprinkle cabbage with lots of salt and leave it to soak in for about an hour. Do this twice, salt is an important preserver for this dish. 

Create a garlic, ginger and onion paste using the blender and then mix the rinsed and salted cabbage with the paste, some cayenne peppers, radish, cucumber, and minced green onions. Make sure to keep mixing the combo until the salt, paste, and other flavors are kneaded into all the veggies. After a few days of refrigeration, your traditional Korean kimchi is ready to serve!

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Creamed Beet Greens

 

By using beet greens, you'll enjoy a dish rich in folic acid, dietary fiber, and vitamins A, B, and C, supporting your digestive and immune systems.

Ingredients 

 

Beet greens – 1 bunch (from one beet only) 

 

Butter – 1 tablespoon (14 g) 

 

Olive oil – 1 teaspoon 

 

Medium onion – 1 (thinly sliced) 

 

Salt and Black pepper – To taste 

 

Milk – 1 cup 

 

Potato – 1 (small) 

 

Nutmeg – A generous pinch (grated)

Instructions

 

Separate the beet greens from the stems. Place the leaves in a colander and wash thoroughly to remove dirt. 

 

Pat dry with a towel, chop finely (about 2 cups), and set aside. 

 

Heat a deep saucepan over medium-high heat. Melt the butter and add the olive oil. 

 

Once heated, add the onion and sauté until lightly golden, about 1–2 minutes. 

 

Add the chopped beet greens, season with salt and black pepper to taste. 

 

Pour the milk into the saucepan. Using a grater, grate the potato directly into the saucepan. 

 

Sprinkle in the nutmeg and mix well.

Cook the mixture until it is close to boiling, then lower the heat to the lowest setting. 

 

Continue cooking just below a simmer for about 15 minutes, stirring occasionally. 

 

Remove the saucepan from the heat and let it cool for 1–2 minutes. Serve the dish warm.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs