This traditional Korean condiment of spicy fermented cabbage is made in two phases: The first stage, soaking the cabbage in a salty brine, kills harmful bacteria and draws out the liquid from the cabbage. In the second stage, a spicy paste of Korean-style chile powder, scallions, garlic and ginger is mixed into the cabbage to give it that signature kimchi kick. Adding the paste also starts the second stage of fermentation, in which the natural sugars are converted to lactic acid, preserving the veggies and giving them tangy flavor.
Be sure to choose organic cabbage and apples for this recipe, as the surface of the produce will still have the beneficial bacteria intact – this good bacteria encourages proper fermentation. It takes about a week for the tangy flavor and deep color to develop, but you can let it ferment for a bit longer if you prefer a stronger taste. Toss this kraut in a fall salad with dried cranberries and pumpkin seeds or enjoy as a garnish on soups and stews. It also makes for a tasty breakfast served alongside eggs.
Fresh lobster and crunchy jicama take the ordinary street taco to new heights. No lobster? Substitute cod or another white fish.
Those who tend to shy away from cooked cabbage may become converts thanks to braising, as it brings out the crucifer’s natural sweetness. Couple that with this flavorful sauce, which gets richness and depth from searing an onion in coconut oil, and you’ve got a side that’ll take center stage.
Juicy pork tenderloin is pounded thin and coated with panko for a crispy-on-the-outside, tender-on-the-inside dish. Serve with lemon wedges for added lemony goodness.
While tortilla soup is usually made with cooked chicken, spicy sausage gives it a fiery kick. The garnishes are the key to making this soup healthier: Radishes and cabbage add fiber and vitamins, while the tortilla strips add complex carbohydrates and a satisfying crunch.