This is a fabulous raw recipe where the glass noodles are just soaked for use. If you prefer a more cooked version, you can use korean soba or cellophane noodles.
I made a kimchi with a small head of napa cabbage over the weekend. Kimchi making is ridiculously easy and healthsome; store bought versions are laden with nitrates which are linked to incidences of cancer. That may be because they use fish sauce and the like...
Kimchi
Ingredients:
A small head of napa cabbage (I've learnt the wisdom of small scale experiments haha...)
Chilli flakes (korean if possible - if not, even our local chilli flakes/powder does the work very well)
quarter cup of salt
A cup of soaking liquid of agaricus (song rong) mushroom (optional - you can use water if you want)
You can add carrot slivers, spring onions if you like
Method
Immerse cabbage in a small container of filtered salt water overnight
Squeeze the cabbage dry
In a large bowl, mix a little of the mushroom water with chilli flakes till a thick paste forms
using you hands, slather the chilli paste into the cabbage. You can cut up the cabbage if you want but I like to quarter from the base for the authentic feel
roll up cabbage nicely and chuck it into a glass jar pour in remaining mushroom liquid or water
In our weather, fermentation takes about one and a half days - that's all.
Assembling the dish
Ingredients:
Sweet Basil - one cup (this is the transformative ingredient)
Kimchi - chopped - one cup
Miso dressing - barley miso 1tbs, apple cider vinegar 2 tbs, EVO 2 tbs
Glass noodles soaked till soft
Toss everything together. Do it Korean way by using your hands.
Bon appetit!
