From Dietician Jessica Pirnak.
Apple sauce:
5 apples (decore)
2 tbsp honey
1 tsp lemon
Using a blender, blend together and store in the fridge for up to one month
Kimchi:
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4lbs suey choy
1 small LoBok radish
2 carrots
4 garlic cloves
1 inch of more shredded ginger
5 scallions
2 tbsp salt
1/3 cup Korean red pepper flakes
1-2 tsp cayenne pepper
- Cut white part of scallions in half lengthwise. Cut cabbage and scallions in 1 inch lengths.
- Peel radish and carrots and julienne. Grate the garlic and ginger and make a paste with the remaining ingredients. (Dried kelp can be used as a sub for fish sauce for veggies, salt may need to be adjusted)
- Put all ingredients into a large tub and rub together – tasting is key, test salt level and adjust if needed. Pack into a crock or large jar.
- Leave the lid loose or vent the jar periodically. Leave the jar at room temperature for two days (3 or 4 depending) and then move to the fridge.
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