BEETROOT AND ORANGE SALAD - SALADE DE BETTERAVE À L'ORANGE

February is a suitable month for dying. Everything around is dead, the trees black and frozen so that the appearance of green shoots two months hence seems preposterous, the ground hard and cold, the snow dirty, the winter hateful, hanging on too long.
- Anna Quindlen, One True Thing

February, when the days of winter seem endless and no amount of wistful recollecting can bring back any air of summer.
- Shirley Jackson, Raising Demons

Although I am a big fan of winter, I have to admit that February and its uniform skies, blizzardy snowfalls, heavy sleet storms, anesthetizing as well as frigid north winds and fair share of viruses can be quite a trying, unforgiving and monotonous month. Although the season of renewal is getting closer by the minute and the first signs of spring can already be witnessed (catkins hanging from trees, chaffinches and blackbirds singing crazily, snowdrops flowering, daffodils and primroses peeking out of the ground, etc...), this in-between period of the year is definitely not my favorite as it has the aura of a dull Soviet no-man's land or of a waiting room in a Bolshevik hospital.

Painfully murky and depressingly characterless days endlessly follow one another until the point where all this blandness numbs us and the zombie mode kicks in. It is an indubitable fact that dense opaque fog, serious lack of sunlight, bitter air and polar temperatures get the best of us as this lethal combination contributes to weakening our immune system and deminishing our high spririts. Hence it is extremely important that we don't forget to take good care of our mental and well as physical wellness.

It is totally normal to feel exhausted and a little feeble when the weather is so unfriendly and our lifetsyles go against the cosmic rhythm. After all, we cannot constantly be 110% productive and ask our bodies to be invicible if we don't comply to earth's laws, pamper ourselves and accept that we are not limitless machines. So, eventhough our lives are full of unchosen obligations (going to work no matter how we are feeling and having to be equally productive on a constant basis, adopting artificial schedules dictated by our modern world, suffering from insufficient sleep and peace,  etc...), it is nonetheless our responsability to nurture our well-being and inner harmony as much as humanly possible given the circumstances.

This is the reason why I try add harmony to my existence, slow down whenever I can, have activities which uplift my soul (listen to music, read, watch movies, cook/bake, meditate, go out for walks, etc...) and eat particularly wholesomely during Jack Frosts' reign. As a result, illnesses rarely affect me (I usually only get a runny nose and sore throat), my energy level is mostly high, 90% of the time my brain is active like a rat, I am generally fairly chirpy and the only blues I experience is played by talented musicians...

The beet is the most intense of vegetables. The radish, admittedly, is more feverish, but the fire of the radish is a cold fire, the fire of discontent, not of passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious.
- Tom Robbins

Salad "freshens without enfeebling and fortifies without irritating.
- Jean-Anthelme Brillat-Savarin (1755-1826) 

One of my preferred health allies is beetroot. Not only is this globe vegetable fantastically versatile, mighty scrumptious and remarkably colorful, but it is also a great source of potassium, magnesium and iron as well as vitamins A, B6 and C, folic acid, carbohydrates, protein, powerful antioxidants and soluble fibre; ideal for boosting stamina, reducing risks of osteoporosis, strokes and heart attacks, bringing down blood pressure, stabilizing blood sugar, lowering cholesterol, helping slow the progression of dementia, treating anemia and fatigue. A highly nutritious and powerful ball of goodness which I am never tired of transforming into mouthwatering meals and seeing in my plate!

I'm not sure if it has something to do with my body sending me subliminal messages or if Mother Nature's imminent awakening is in cause, but lately, beets, oranges and wonderfully crunchy raw vegetables have been a lot on my mind and I have been constantly dreaming of bringing vibrant hues to the table as well as yearning for citrusy flavors.

Cravings can be very strong and as a rule, it is rather difficult to get rid of them, unlless they have been fulfilled. Anyway, thankfully for me my urge for hearty fare was legitimate and represented no threat to my organism (I would have resisted it otherwise), so I had no other choice than to enter my culinary temple in a jiffy and proceed to create a delightfully tasty, psychedelic and nutrient-ladden "Beetroot and Orange Salad" which I served for supper.

This zesty, refined and substantial cold dish met a frank success and brought happiness to the dinning table. P. asked for seconds and thirds, and we fiercely devoured it, leaving no leftovers. Had it been a platter of homemade pasta or a juicy steak, I don't think it would have gone down any faster or better. Simply perfect!

Beetroot And Orange Salad 
Recipe by Rosa Mayland, February 2013.

Serves 2 (as main course) or 4 (as side dish).

Ingredients For The "Salad Dressing":
The juice of 1 organic lemon
1 Clove garlic, crushed (optional)
2 Tbs Olive oil
1 Tsp Mild soy Sauce
1 Tsp Yellow or sweet mustard
1 Tsp Runny honey
1/2 Tsp Sriracha
1 Pinch ground allspice
Sea salt, to taste
Freshly ground black pepper, to taste
Ingredient For The "Salad":
1 Big raw beetroot, peeled and finely shredded
2 Tarocco oranges, filleted (see method)
1/4 Cup (30g) Hazelnuts, roasted and coarsely chopped
The rind of one organic lemon 
Sprouted alfalfa

Method For The "Salad Dressing":
1. Whisk all the ingredients together and set aside.
Method For "Plating The salad":
2. Place the grated beetroot* on the plates.
3. Drizzle the salad dressing* over the beetroot.
4. Prettily arrange the orange segments* over the beetroot.
5. Sprinkle the hazelnuts* and the grated lemon rind* over the salad.
6. Top with a handful of sprouted alfalfa*.
7. Serve immediately.

Remarks:
You can replace the allspice by 1/2 Tsp ground cumin, the Tarocco oranges by Moro or Navel oranges and the sprouted alfalfa by any other sprouted seeds of your choice (beetroot, onion, sesame, etc...).
The clove garlic is totally optional. Instead, try flavoring your salad with an onion which you'll cut in half and slice very thinly, then arrange nicely over the grated beetroot (before adding the orange segments).

Serving suggestions:
Serve this salad as main course, with slices of pumpernickel bread or as side dish in accompaniment to a casseroles, gratin or some barbecued meat.

* In equal quantities (either 1/2 or 1/4, depending on how many people you are going to serve).

Salade De Betterave À l'Orange
Recette par Rosa Mayland, Février 2013.

Pour 2 personnes (plat principal) ou 4 personnes (plat d'accompagnement).

Ingrédients Pour La "Vinaigrette": 
Le jus d'un citron bio
1 Gousse d'ail, écrasée (facultatif)
2 CS d'Huile d'olive
1 CC de Sauce soja douce
1 CC de Moutarde douce
1 CC de Miel liquide
1/2 CC de Sriracha
1 Pincée de Poudre de piment de la Jamaïque
Sel de mer, selon goût
Poivre noir fraîchement moulu, selon goût
Ingrédients Pour La "Salade":
1 Grosse betterave crue, pelée et finement râpée
2 Oranges Tarocco, découpée en quartiers (voir méthode)
30g de Noisettes, torréfiées et grossièrement hachées
Le zeste d'un citron bio
Pousses d'alfalfa/luzerne (graines germées)

Méthode Pour La "Vinaigrette":
1. Mélanger ensemble tous les ingrédients pour la vinaigrette et mettre de côté.
Méthode Pour La "Présentation De La Salade":
2. Disposer la betterave râpée * sur les assiettes.
3. Verser la vinaigrette* sur la betterave.
4. Arranger joliment les quartiers d'orange* sur la betterave.
5. Saupoudrer avec les noisettes* et le zeste de citron râpé*.
6. Déposer une petite poignée de luzerne germée* sur le dessus de la salade.
7. Servir immédiatement.

Remarques:
Vous pouvez remplacer le piment de la Jamaïque en poudre par 1/2 CC de cumin en poudre, les oranges Tarocco par des oranges Moro ou Navel et la luzerne germée par les graines germées de votre choix (betterave, oignon, sésame, etc ..).
L'ail est totalement facultatif. Afin de donner plus de saveur à votre salade, un oignon finement coupé fera parfaitement l'affaire (ajoutez-le juste avant les quartiers d'orange).

Suggestions d'accompagnement:
Servir cette salade comme plat principal, avec des tranches de pain pumpernickel ou comme plat d'accompagnement avec un plat au four, un gratin ou de la viandes grillée.

* En quantités égales (soit 1/2 ou 1/4, selon le nombre de personnes que vous allez servir).

SPICY SYRIAN-STYLE LENTIL SOUP - SOUPE DE LENTILLES ROUGES A LA SYRIENNE & A REVIEW: "BEAN BY BEAN" COOKBOOK

On several occasions I have discussed about eating on a budget* and shared my thoughts, knowledge as well as tips when it comes to feeding healthily and developping tasty menus despite one's sheer lack of money. As a matter of fact, my blog is dedicated to the art of living a humble and harmonious lifestyle that is oriented towards the respect of our bodily vessel and nature (understanding seasons, boycotting industrial food, going local,  etc...).

I firmly believe that it is possible to put together well-balanced and indulgent dishes without having to break the piggy bank. There are numerous produces out there that cost peanuts, are nutritious and gratifying. Quality doesn't always have to be linked to expensiveness (read this post on the subject).

After more than 14 years of subsisting with very little, this frugal existence has become such a part of myself that even if my household's income was fatter and, as a result, it would enable me to cook meat at every meal, I'd still stick to my current dietary habits. Part-time vegetarianism is what suits me best (no elitism here). Having seven carnivorous meals a week would drain me of my energy and transform me into an unfit blob.

Don't get me wrong, I adore beef, pork, lamb, chicken, wild, etc... as much as anybody else and refuse to totally stop enjoying animal flesh, but just as it is the case with bread, my organism would not be able to deal with it on a daily basis. I would put on weight, experience a sensation of heaviness and load my blood with bad cholesterol. 

Anticipation of pleasure is, in itself, a very considerable pleasure.
- David Hume, “A Treatise of Human Nature”

I see absolutely no pleasure in gobbling down steaks, stews and other meaty fry-ups all the time. Delectation comes from anticipation, craving and restriction whereas routine and abundance kill the thrill. Besides, an  excessive consumption of meat is known to have negative repercussions on the environment (read this interesting piece of writing), thus people should be more responsible, less greedy and not take everything for granted.

An alternative source of protein, omega-3, vitamins and minerals is fresh fish (ecologically farmed or fished). Unfortunately, I cannot afford to buy as much of it as I'd like to, so I make sure that I consume enough tinned fish (mackerel, herring, sardines/pilchards and tuna) as well as loads of vegetables, fruits, cereals, seeds, nuts, milk products and most importantly that I regularly incorporate legumes to my culinary creations.

She spent the better part of her dayat work in the kitchen. At home with her mother, meals had been simple - fava beans and olive oil, rghaif and tea, bread and olives, couscous on Fridays, whatever her mother could afford to buy ]...[
- Laila Lalami, "Hope And Other Dangerous Pursuits" 

I really love my beans. They are economical, sustainable, salubrious, hearty, delectable, exceptionally nutritional (protein, fiber, vitamins, omega-3 fats, calcium, potassium, zinc and many other essential nutrients) and incredibly practical. Once looked upon as peasant fare, this gorgeous ingredient is nowdays extremely trendy and considered Haute Cuisine. In 2012, it is difficult not to find a chef or person of letters who doesn't focus his/her attention on this wonderful produce and subsequently, blogs and magazines have jumped on the bandwagon too. 

Uncovering new methods of preparing those plant seeds is a hobby of mine. I'm constantly impressed by their versability and cannot get tired of them. This is why I was delighted when Crescent Dragonwagon asked me if I'd like to receive her latest book "Bean By Bean". There was no way I was going do decline her generous offer, especially since I had been eying this interesting publication on Amazon before it was released.

I dare you to browse through "Bean By Bean" and not feel the urge to run to the kitchen and make a delicious pot of beans. With just a bean pot, a wooden spoon, and a few everyday ingredients, Crescent will be right by your side as you make incredible salads, soups, stews, chilis, and more. Long-time bean lovers will find lots of great information. And if you're new to beans, I can't imagine a happier introduction.
- Steve Sando, Founder, Rancho Gordo New World Specialty Food

Crescent Dragonwagon (yes, that's her name!) was born in New York to writer-editor Charlotte Zolotow and the late show-business biographer Maurice Zolotow. She is the James Beard Award-winning author of seven cookbooks, including "Passionate Vegetarian" and "The Cornbread Gospels" as well as children's books, poetry collections and novels. Furthermore, this busy red-haired lady is a contributing editor to "Relish" magazine, has appeared on a few TV/radio programs (Good Morning America, Today, The Splendid Table, etc...) and has concocted her famous specialities for influential personalities such as Hillary and Bill Clinton, Princess Elizabeth of Yugoslavia, Paul Zindel and Betty Friedan.

With her late husband C.D. spent 36 years in the Ozark Mountain community of Eureka Springs in Arkansas where they owned Dairy Hollow House, an acclaimed country inn and restaurant. Today, she lives in her 1795 Vermont farmhouse where she teaches two workshops ("Fearless Writing" & Deep Feast: Writing The World Through Food"), writes, cooks, gardens and grows 4 different varieties of bush beans.

She is indubitably a talented woman and that shows in her well-researched and entertaining recent publication. "Bean By Bean" is chock-a-block full with mouthwatering, inspiring, enchanting, international (Tuniasia, Greece, Hungary, India Japan, France, America, etc...) and step-by-step formulas (200+) for simple as well as sophisticated entrées/starters (dips, spreads, etc...), sides (bread, sauteed vegetable, etc...), main courses (soups, salads, casseroles, skillets, etc...) and sweet treats/desserts (ice creams, cakes, cookies, etc...). Each of them is adaptable (multiple variations) and clearly coded as "meatist", "gluten-free", "vegetarian" or "vegan" - in most cases meat is optional. This amazing compendium overflows with frivolous humor, captivating information (about the science, nutrition and history of beans), masterful tips, lore, anecdotes and lovely quotes.

A highly recommendable and enlightening read. Despite the fact that it contains not one single photo and only offers a handful of illustrations, this substantial and comprehensive cookbook is definitely a keeper and is a must-have addition to every foodie's bookshelf. It is impossible to leaf through "Bean By Bean" without feeling the irrepressable urge to run into kitchen and test one of her fabulous creations (for ex. "Three Sister Salad With Fresh Corn And Zucchini Ribbons", "Lentil Tapenade", "Tanzanian Black-Eyed Pea & Coconut Soup", "Brown Bean Chili With Sweet Potatoes", "Thai Green Curry Of Green Beans, "Green Pepper & Tofu", "Cornbread Pie A La Hippie", "Neo-Traditional Felafels", "Shiitake Mushrooms, Butter Beans & Southern Greens", "Lime Tofu Mousse-Custard", "Red Bean Ice Cream", etc...).

Selecting a course to present on Rosa's Yummy Yums was not an easy task. With so much choice, I had difficulties making up my mind. Anyway, I finally opted for a soup as brothy concoctions are seldom featured on my blog and I thought that it would be a good idea to showcase one of the many divine potages which can be found in this epitome of scrumptiousness. 

Crescent Dragonwagon's "Spicy Syrian-Style Lentil Soup" is subtly spicy, refined tasting and delightfully exotic. Its greatness lies in the elegant blend of contrasting flavors used (pungent/vibrant, piquant, fresh & balmy), its exquisitely velvety texture and vivid color echoing the incredible generosity and magnificence of the Middle East.

As you can quite imagine, it was a big hit with us. We nearly completely emptied the pot at once and licked our bowls clean; not one drop of that heavenly velouté was lost. A soon to become classic at my place!

* Check out my article "3 Ways To Eat On A Budget And Improve Your Health At The Same Time".

Spicy Syrian-Style Lentil Soup (Shawrbat Addas Majroosha)

Slightly adapted from "Bean By Bean" by Crescent Dragonwagon, Workman 2012.

Serves 6.

Ingredients:

1 Cup (225g) Split red lentils, picked over and rinsed

2 Tbs Uncooked rice

1 Biggish carrots, coarsely chopped

1/4 Cup (60ml) Olive oil

2 Large onions, chopped

1 Jalapeño or other fresh chile, stemmed, seeds removed for mildness or left in for heat, chopped

2 Tsp Fine sea salt

2 Tsps Ground cumin

2 Tsps Ground coriander

1/2 Tsps Freshly ground black pepper

A pinch of saffron threads

1/4 Cup (60ml) Freshly squeezed lemon juice

Lemon slices, for garnishing

Chopped fresh cilantro leaves, for garnishing

Method:
1. Combine the lentils, rice, and carrot in a large soup pot. Add 2 quarts (8 cups/1920ml) water and bring to a boil over high heat.
2. Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the onions and cook, stirring often, until they begin to soften, about 5 minutes. Add the chile and continue to cook until the onions are limp and golden, but not brown, about 5 minutes more.
3. When the lentils come to a boil, lower the heat to a simmer and let cook, covered, for about 10 minutes. Then stir in all the remaining ingredients except the lemon juice and garnishes. Cover again and cook for about 15 minutes.
4. Cool the soup to lukewarm-ish, then transfer to a food processor and buzz, pausing to scrape down the side of the bowl, until you have a nice thick puree.
5. Return the soup to the pot and reheat it, stirring in the lemon juice just before serving it.

Remarks:
The split red lentils can be replaced by split yellow lentils and the basmati rice by 1 pita bread (preferably stale & torn into pieces).
I didn't have any saffron threads, so I used 125mg ground saffron.

Serving suggestions:

Serve nice and hot with a lemon slice and a sprinkle of cilantro atop each bowl.
You can also garnish the soup with fried onions or fried garlic.

Soupe De Lentilles Rouges A La Syrienne (Shawrbat Addas Majroosha)
Recette adaptée de "Bean By Bean" par Crescent Dragonwagon, Workman 2012.

Pour 6 personnes.

Ingrédients:

1 Tasse (225g) de Lentilles rouges, rincées
2 CS de Riz basmati
1 Grosse carotte, grossièrement coupée
1/4 Tasse (60ml) d'Huile d'olive
2 Gros oignons, hachés
1 Piment jalapeño (ou autre piment frais), ouvert, épépiné ou non et haché
2 CC de Sel de mer fin
2 CC de Cumin moulu
2 CC de Coriandre moulue
1/2 CC de Poivre noir fraîchement moulu
Une pincée de pistils de safran
1/4 de Tasse (60ml) de Jus de citron fraîchement pressé
Les tranches de citron, pour la garniture

Feuilles de coriandre fraîches, pour la garniture (selon goût)

Méthode:
1. Mettre les lentilles, le riz, et la carotte dans une grande casserole. Ajouter 2 litres (8 tasses/1920ml) d'eau et porter à ébullition sur feu vif.
2. Pendant ce temps, dans une grande poêle, faire chauffer l'huile d'olive à feu moyen-vif. Ajouter les oignons et les faire suer, en remuant souvent, jusqu'à ce qu'ils commencent à ramollir, pendant environ 5 minutes. Ajouter le piment et poursuivre la cuisson jusqu'à ce que les oignons soient dorés (mais pas bruns), pendant environ 5 minutes supplémentaires.
3. Quand l'eau des lentilles est en ébullition, baisser le feu et faire mijoter, à couvert, pendant environ 10 minutes. Puis ajouter tous les ingrédients restants (sauf le jus de citron et les garnitures). Couvrir et faire cuire pendant environ 15 minutes de plus.
4. Laisser refroidir la soupe afin qu'elle soit tiède, puis la transvaser dans un robot culinaire et mixer (racler le côté du bol entre chaque pulsation), jusqu'à obtention d'une purée épaisse et veloutée.
5. Remettre la soupe dans la casserole et la réchauffer, en remuant. Juste avant de servir, ajouter le jus de citron.

Remarques:
Les lentilles rouges peuvent être remplacées par des lentilles jaunes et le riz basmati par 1 pain pita (de préférence rassi et déchiré en morceaux).
Comme je n'avais pas de pistils de safran, j'ai utilisé 125mg de safran moulu.

Idées de présentation:
Servir bien chaud avec une tranche de citron et saupoudrer avec une pincée de coriandre.
Vous pouvez également garnir la soupe avec des oignon frits ou de l'ail frit.

DAIKON KIMCHI - KIMCHI DE RADIS BLANC 깍두기

For a significant portion of the people 2012 has begun on the sour side, with the terrible feeling of being bloated like a red lion fish because of the obligatory end of year orgies of gluttony which they have taken part in lately and which would make any Medieval banquet look pale in comparison, with a hypish January detox to rejuvenate their agonizing liver as well as to illusionally loose all the weight they have accumulated during the festivities and with a drastically tight budget or a bank account in the red as they have irresponsably satiated their appetite for consumerism by living way over their means...
In my case, it has started on a positive note. No need to take desperate decisions to rectify bad past actions or repare what has been annihilated by careless bingeing and money spending. I have continued to lead a healthy lifestyle and to keep my feet on the ground for, in my opinion, excess is quite pointless and makes us even more miserable once the deed has been perpetuated.

“What, then, is the true Gospel of consistency? Change. Who is the really consistent man? The man who changes. Since change is the law of his being, he cannot be consistent if he stick in a rut.”

- Mark Twain

Even if I am a dreamer by nature, I perpetually make sure to be grounded, not to lose touch with reality and to be conscious of my limits. I am not against changes, foolishness or risk taking in homeophathic dosage provided that they are free of consequences, ugly repercussions and nasty surprises. Hence, meaningless resolutions, getting back on track and frenzied dieting are not for me. Equilibrium is my middle name and this is the reason why I am capable of keeping my head out of the water even in difficult periods when the line between comfort and precariousness is incredibly thin or blurry and that a little nothing can plunge you into danger.

"You've been flying so high you don't know
That you're blind to the writin' on the wall
But some day you'll look down
And you'll find you've got no place to fall
When the bright lights're gone you'll be standing alone
Forsaken in the naked light of day
Then you'll know that it's all over but the dying
And you've still got the devil to pay [...]"

- Lyrics taken from Johnny Cash's song "Devil To Pay"

Over the years, I have learnt to become careful and not to gamble with my physical and psychological wellness or to mess with pecuniary matters and not tempt the devil in any way as he never grants long leases and on top of that the uncanny bastard always wants his cash back, with interest.

I have had to go through so many storms for the last 8 years, to sail my boat during multiple tempests and have survived them thanks to my determination, clarity of thought and quest for harmony, so I really don't want to destroy my hardly-earned semi-stability and security. Consistency rules my life, yet in a progressive and non rigid way.

"All work and no play makes Jack a dull boy,
All play and no work makes Jack a mere toy."
- Maria Edgeworth, Harry and Lucy Concluded

But don't be fooled by my seemingly angelic existence. Be reassured, I am far from being flawless. Like all of you, a small sprinkle of sin doesn't represent a menace to me as long as it is not out of control. Our existence would be boring without transgression, but I also believe that too much of a good thing is not a good thing either. There are borders not to surpass and the same applies to holiness. You have to strike a balance between virtuousness and vice, and be wise, otherwise both behavior patterns become extremely deletarious and can lead us to our ruin.
 
You see, sometimes I love pigging out, but I don't do that on a daily basis. For example, during the week, my meals are very hearty, light, modest and meatless. I sustain myself on kilos of cereals, pulses and vegetables. Then, when the weekend arrives I cook and eat all the fatty, rich and "expensive" ingredients that never make it to my table from Monday morning to Friday lunch time. Cheese, cream, butter, bread, wine, meat and fish reappear on my plate. Shamelessly and with the biggest of pleasures, I allow myself to splurge on those goods as my body as well as soul need them and only quality produces are allowed in my house.

In this manner, debt, crazy fasting and yo-yo effects are words which don't exist in my vocabulary, so once the holidays are over, I don't need to adopt a different attitude in order to heal the wounds of my irresponsability. I mean, how can one have fun and enjoy something when your stomach and system are crying for help, you are throwing precious cash out of the window and you know that afterward you'll have to pay for the broken pots?!

My fridge is perpetually filled with an assortment of seasonal greens which represent the base of my alimentation. Actually, most of the dishes I prepare are composed of at least two or three legumes. I really want to have choice and be able to improvise original meals without problem or having to run out to buy what's missing. Variety is very important. For example, during the winter, I generally stock up on fresh and regional produces such as carrots, potatoes, white cabbage, white radish, fennel, Brussel sprouts, root celery, leek, beets, pumpkin, cauliflower, kohlrabi, etc... As you can see, this wonderful selection enables me not to plan my dinners in advance or be limited and give me enough scope for using my imagination as well as creativity.

Last week, P. came back home with three mammoth white radishes. He had come across them while buying our weekly groceries at the supermarket and was convinced that they might interest me. How thoughtful of him. Of course, thousands of ideas immediately flowed through my head. One in particular captivated my attention: I could put together some "Kimchi". After all, Koreans make that condiment with daikon, so why shouldn't I try developping my own version?

A few seconds later, I was surfing the net in search of tips and technical advice. Once I had gathered all the information I needed, I rushed straight to my kitchen and got crackling. Being a "pro" when it comes to inventing formulas, I wrote down my recipe as I went along.

"Aside from the war itself, there were two aspects of Korea, both olfactory, which kept the country from seeming to be an Eden, at least to Americans and Europeans. One was the ubiquitous buffalo-pulled “honey wagon,” in which the frugal peasants collected their own excrement for spreading on their fields, and which possessed a smell so deep, pungent and penetrating that it could literally stupefy a Westerner. The other was the national vegetable dish of the Koreans, a fermented collection of cabbage, garlic, peppers, turnips and other matter known as kimchi, which when encountered, for example, on the breath of a lovely Korean girl, generally had so devastating an effect on a Western soldier that his interest in her vanished and his libido sank without a trace. Korean mothers doubtless could thank kimchi for preserving the virtue of many of their daughters in a land overrun by foreign soldiers."

- Excerpt from "Korea: The First War We Lost" by Bevin Alexander

This banchan (side dish) is a kind of lacto-fermented pickle that comes from Korea and matures in big earthenware jars. The earliest reference to "Kimchi" is 2600 to 3000 years old and the first written evidence can be found in a Chinese poetry book (Shi-Jing) that dates back to the Western Zhou period (1046–771 BC). This speciality is made with various vegetables and exists in, at least, a hundred variations (less salty and hot, no brined seafood added, more watery, marinading in a thickish sauce, etc...) depending on seasonality (spring and summer "Kimchi" is designed for short-term use and does not have a long shelf life in comparison to autumn and winter "Kimchi" which is stored and is meant to last over the long winter months), regionality, availability and each family's personal formula or likings. However, the most popular one is definitely "Baek Kimchi" or Napa Cabbage "Kimchi" which encloses radish, green onions (scallions) or cucumber.

"Kimchi" is not only employed as a relish. In point of fact, it is also a main component of certain popular courses such as soups, stews and fried-rices. Since the prime spice that is employed in its fabrication is red chilli, a New World vegetable that was introduced to Korea from Japan after the Japanese Invasions (1592-1598), the ancestral form of "Kimchi" was exclusively concocted with cabbage and beef stock. It is only during the 12th century that other seasonings were included in the preparation, thus adding sweet and sour flavors and white and orange colors to that delicacy. This is how we know it nowadays.

Pretty much like its occidental cousin the sauerkraut, "Kimchi" is probiotic and is beneficial for the health as it contains dietary fibers, is low in calories and highly nutritional. It is rich in vitamin A, thiamine (B1), riboflavin (B2), calcium, and iron, lactic acid bacterias (among those lactobacillus kimchii). Apparently, on serving provides over 50% of the daily recommended amount of vitamin C and carotene. In addition, it aids digestion and reduces cancer growth, so it is no wonder that it is considered to be one of the world's wholesomest foods, according to Health magazine (ranks in the top 5).

Besides representing a real plus for one's well-being, this natural medicine offers an undeniable culinary interest and that is the reason why I have been buying it since my early twenties. Yet, albeit being a homemade grub guru, I never trusted myself enough to produce mine. Anyway, as I have grown older and I am a more accomplished cook I decided to remediate to that situation.

The "Ggaktugi" or "Daikon Kimchi" I have created might not be 100% traditional and might make conservative folks or dogmatic chefs out there cringe, nevertheless it tastes wonderful and I believe that it is not too different from the original. I don't want to pretend that it is the "real thing" and that I have full knowledge of the cuisine of this part of the world, but nonetheless I trust my experienced tastebuds, instincts and my inclination to sense if a dish has an authentic touch or not...

The standard method  is applied to the recipe, however serveral elements of the marinade are not conform to The land Of The Morning Calm's standards. "Kochukaru" is replaced by Turkish chilli flakes and paprika powder and the salted shrimps ("Saewoo Jjut") by Thai shrimp paste, nonetheless, it is just like the true stuff.

My "Daikon Kimchi" is intensely aromatic and pungent, exhaliratingly gingery, powerfully garlicky, soothingly sweet, slightly fishy, mildly hot and the fresh radish crunches delightfully under the teeth. This is definitely the ultimate accompaniment to eggs, grilled meat or fish, potatoes, rice, noodles, soup or sandwich!

~ Daikon Kimchi ~

Recipe by Rosa Mayland, January 2012.

Makes about 2 cups kimchi.

Ingredients For The "Salting":

2 Cups Daikon (white raddish), peeled and cut into not too thin matchsticks or chunks

1/2 Tbs Sea salt

1 Tbs Castor sugar

Ingredients For The "Marinade":

3 Cloves Garlic, chopped

2 1/2 Tbs Ginger, chopped

1/8 Cup Kirmizi biber

1 Tbs Sweet Paprika

1/3 Tsp Shrimp paste

1/8 Cup + 1 Tsp Castor sugar

1/8 Cup Fish sauce

1 1/2 Tbs Sweet soy sauce

Method For The "Salting":

1. In a bowl, toss the chunks of daikon with the salt and sugar.

2. Let sit for about 2 hours.

3. Drain well.

Method For The "Marinade":

4. In a mortar, crush the garlic, ginger, chilli flakes, paprika, shrimp paste together with the sugar until you obtain a thickish paste.

5. Add this paste, the fish sauce and the soy sauce to the drained daikon. Mix well.

6. Fill an airtight container with the kimchi and place in a brown paper sack (or otherwise shield from light) and let it stand/ferment at room temperature for 30 hours.
7. Serve right away or refrigerate.

Remarks:

Normally, Koreans make their kimchi with the kochukaru (sweet chilli powder), but as I had none at hand, I decided to replace it with the Kirmizi Biber (sweet chilli flakes from Turkey). You can also use Espelette pepper if you wish.

Your kimchi will keep for up to 4 weeks in the refrigerator and will become stronger/better over time.

Serving suggestions:

Make "Bokkeumbap" ("Kimchi Fried rice") wih your kimchi. You can also serve it with eggs (scrambled, poached or omelet), potatoes (cubed and fried, roasted, rosti, etc...) or stir-fried noodles.

~~~~~~~~~~~~~~~~~~~~~~

~ Kimchi De Radis Blanc ~

Recette par Rosa Mayland, Janvier 2012.
 

Pour environ 2 tasses de kimchi.

Ingrédients Pour Le "Salage":
2 Tasses de Daikon (1 gros radis blanc), pelé et coupé en allumettes pas trop fines (bouchées)
1/2 CS de Sel de mer
1 CS de Sucre cristallisé
Ingrédients Pour La "Marinade":
3 Gousses d'ail, hachées grossièrement
2 1/2 CS de Gingembre haché grossièrement
30g (1/8 de Tasse) de Kirmizi Biber
1 CS de Paprika doux
1/3 de CC de Pâte de crevettes
30g (1/8 Tasse) + 1 CC de Sucre cristallisé
30ml (1/8 de Tasse) de Sauce de poisson
1 1/2 CS de Sauce soja légère (Kikkoman)

 
Méthode Pour La "Salage":
1. Dans un bol, mélanger le daikon avec le sel et le sucre.
2. Laisser reposer pendant environ 2 heures.
3. Bien égoutter.

 
Méthode Pour La "Marinade":
4. Dans un mortier, piler l'ail, le gingembre, le piment, le paprika, la pâte de crevettes avec le sucre jusqu'à obtention d'une pâte assez épaisse.
5. Ajouter cette pâte ainsi que la sauce de poisson et la sauce soja au daikon égoutté. Bien mélanger.
6. Mettre dans un contenant herméthique et le placer dans un sac en papier brun (ou autrement à l'abri de la lumière) et laisser reposer/fermenter à température ambiante pendant 30 heures.

7. Servir immédiatement ou réfrigérer.

Remarques:
Normalement, les corréens fabrique leur kimchi avec du kochukaru (poudre de piment doux). Comme je n'en avait pas sous la main, j'ai décidé de la remplacer par son équivalent turc, le kirmizi biber (flocons de piment doux). On peut aussi utiliser du piment d'Espelette.
Le kimchi se conserve jusqu'à 4 semaines au réfrigérateur et sont goût s'améliore au fil du temps.

Idées de présentation:
C'est très sympa de cuisiner un "Bokkeubap" (riz frits au kimchi) avec votre kimchi de radis blanc ou bien de le servir avec des oeufs (pochés, frits, brouillés, omelette) et des pommes de terres (coupées en cubes et grillées, au four, röstis, etc...).