Sentences with phrase «spicy fermented cabbage»

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.

ginger marinated tofu, recipe below quick pickled cucumber, recipe below 2 cups (500 ml) black rice 2 carrots, cut into thin sticks 1/2 daikon radish, cut into thin sticks 1 ripe mango, thinly sliced 2 nori sheets, cut into thin strips 200 g oyster or shitake mushroom, sliced 200 g fresh spinach 4 eggs, fried sunny - side - up 1 large handful mung bean sprouts 1/2 cup kimchi, store - bought or homemade (spicy fermented cabbage) 1 tbsp sesame seeds, black or white 1/4 cup (1/2 dl) gochujang (Korean chili & soy bean sauce)

Not exact matches

Pak dong is a Thai sweet and spicy cabbage, carrot and spice ferment.

If you're unfamiliar with the latest super-food - Kimchi is a spicy pickled (or fermented) cabbage that is traditionally from Korea.

If you're unfamiliar with the latest super-food — Kimchi is a spicy pickled (or fermented) cabbage that is traditionally from Korea.

This fermented finely shredded cabbage — similar to the Korean kimchi, but less spicy — is not only super healthy, but it also gives a fresh twang to whatever you mix it with.

It's hard to overstate the importance of kimchi, which is typically a spicy dish of fermented firm leafy cabbage and other vegetables.

Kimchi is a traditional fermented Korean side dish made of vegetables, mostly Napa cabbage, with a variety of spicy seasonings.

• 3 cups, heaping, finely shredded green cabbage • 1/4 cup mayonnaise • 1 tablespoon honey • 1 tablespoon rice vinegar • 1 cup sliced kimchi (you can purchase this fermented and spicy cabbage in Korean markets, or specialty Asian markets in the refrigerated section)

It is made by fermenting salted cabbage in a spicy sauce of Korean chili powder, fish sauce, garlic, ginger and other spices.

• 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

Kimchi, the Korean national dish, is made primarily with fermented cabbage and has a wonderfully spicy and tangy flavor.