kimchi,
a spiced fermented cabbage, and the Japanese for their traditional vegetable ferments known as tsukemono or pickles.
Not exact matches
Pak dong is a Thai sweet and spicy
cabbage, carrot and
spice ferment.
Asian - Mexican fusion is all the rage right now, and we're in full support Kimchi is a Korean condiment made from spicy
fermented cabbage, and is absolutely delicious tucked into these quesadillas along with
spiced black beans.
-- Turmeric: Filtered water, organic liquid resulting from
fermented vegetables (organic
cabbage, organic carrots, organic daikon, organic green onion, organic cauliflower, organic peppers, organic turnips, organic apples, organic pears, organic garlic, organic ginger), organic green tea, organic turmeric, organic dandelion, organic
spices, salt.
-- Hot: Filtered water, organic liquid resulting from
fermented vegetables (organic
cabbage, organic carrots, organic daikon, organic green onion, organic cauliflower, organic peppers, organic turnips, organic apples, organic pears, organic garlic, organic ginger), organic green tea, organic turmeric, organic dandelion, organic chili peppers, organic
spices, salt.
-- Green: Filtered water, organic liquid resulting from
fermented vegetables (organic
cabbage, organic carrots, organic daikon, organic green onion, organic cauliflower, organic peppers, organic turnips, organic apples, organic pears, organic garlic, organic ginger), organic green tea, organic spirulina, organic chlorella, organic
spices, salt.
-- Deep Purple: Filtered water, organic liquid resulting from
fermented vegetables (organic
cabbage, organic carrots, organic daikon, organic green onion, organic cauliflower, organic peppers, organic turnips, organic apples, organic pears, organic garlic, organic ginger), organic green tea, organic elderberry, organic licorice root, organic
spices, salt.
It is made by
fermenting salted
cabbage in a spicy sauce of Korean chili powder, fish sauce, garlic, ginger and other
spices.
Kimchi or Kimchee is a Korean side dish made by
fermenting cabbage, along with Korean chili peppers and
spices.
You'll fall in love with the the vibrant colors and intense taste of this traditional
fermented food that's packed with
cabbage, carrots, daikon radish, and
spices.
The reddish
fermented cabbage (and sometimes radish) dish — made with a mix of garlic, salt, vinegar, chile peppers, and other
spices — is served at every meal, either alone or mixed with rice or noodles.
• Soup stock made from spicy herbs such as garlic, ginger, onion and chili (e.g. Mulligatawny Soup, p. 149) • Limited amounts of lean meats, prepared baked or grilled, e.g. poultry, fish, bison, elk, wild game (e.g. Goat Curry, p. 169) • Leafy greens and other vegetables, steamed or stir - fried with only a little fat (e.g. Garlic - Basil Rapini, p. 156) • Light and drying grains such as barley, buckwheat, millet and wild rice (e.g. Northwest Wild Rice Infusion, p. 185) • Most legumes, prepared with warming herbs and
spices (e.g. Urad Mung Dhal, p. 180) • Sour and bitter fruits such as lemon and lime •
Fermented foods, made with bitter and pungent vegetables such as onion, daikon, radish,
cabbage, tomato, peppers (p. 158) • Warming herbs and
spices, e.g. ginger, cardamom, cayenne, ajwain, black pepper, mustard • Honey, in limited amounts
The Koreans continue to enjoy their daily helping of kimchi (also spelled gimchi, kimchee and kim chee), a
spiced fermented vegetable mixture based upon
cabbage, eaten with meals to aid digestion.
Traditionally made sauerkraut is very much the same as Korean dish called Kimchi, a similar dish that is made using
fermented cabbage but also additional vegetables like cucumber and radishes, garlic, ginger and various other
spices like chilli.
You'll fall in love with the the vibrant colors and intense taste of this traditional
fermented food that's packed with
cabbage, carrots, daikon radish, and
spices.
Made from
fermented cabbage and other
fermented vegetables — this traditional Korean cuisine is seasoned with chili powder, ginger, garlic and other
spices depending on the region.