Page 48 - Flathead Beacon // 2.25.15

48 | FEBRUARY 25, 2015
ARTS & ENTERTAINMENT FLATHEADBEACON.COM SIDE DISH Chef Jamie Liphardt
Kimchi
SEAFOOD
After Dark
6
Seafood options nightly after 4pm
Shrimp, Scallops, Calamari, Mussels, Krab, Salmon, Pollock, Tilapia and more!
Starting Feb. 23
Don’t miss out
only for a limited time!
MONGOLIAN GRILL
130 Hutton Ranch Rd., Kalispell 406-755-0757 DINNER 4pm-Close
www.huhot.com
LUNCH 11am-4pm
THERE IS A CURRENT TREND in food and it involves consuming probiotics for digestive health. A lot of products are available now days to aid in this process. From Kefir to Kom- bucha, a suggestive supplement for ev- eryone lines the shelves. My favorite natural probiotic comes in the form of fermented food. I’m talking about things like Sauerkraut or my first choice, Kim- chi (also spelled Kimchee). Kimchi is a traditional Korean food made with Napa Cabbage and lots of chili powder called Gochugaru. It can be described as sweet, sour and spicy. It is traditionally served with most meals as a side or condiment to rice dishes or grilled meats. I find it absolutely delicious and eat it regularly. Leftover rice and veggies topped with a fried egg and kimchi for breakfast? Yes!
This process takes about a week. If you can’t find the Korean chili powder (gochugaru) then regular crushed red pepper will work fine. We do have a lo- cal Asian market called Mabuhay on the west end of Kalispell. They carry it along with many other Asian, culinary pantry staples. I also make with regular green cabbage if that is what I have available, it is also a fine substitute.
INGREDIENTS
10 cups water
2 heads Napa cabbage, cut into 2-inch squares
1 1/2 cups kosher salt
1 Tbs. finely chopped garlic
1 Tbs. chopped fresh ginger
1/4-1/2 cup red pepper powder or
flakes (if you’re spice level is mild start with 1/4 cup. Spice adventurers go with 1/2 cup)
2 Tbs. sugar
5 scallions cut in 1/2 inch pieces 1 Tbs. fish sauce
PREPARATION
1. In large nonreactive bowl or pot, mix salt into water
2. Add cabbage and weigh down with a plate so that all cabbage is submersed
3. Soak cabbage overnight
4. Remove cabbage and rinse in cold water, squeezing out excess liquid
5. In a large bowl, mix garlic, gin- ger, red pepper, sugar, scallions and fish sauce
6. Add cabbage and mix well with seasonings
7. Let seasoned cabbage sit in airtight jar or container that is only big enough to hold the mixture.
8. Let kimchi ferment in a cool place for 3 days before serving or putting in re- frigerator.
Jamie Liphardt is a personal chef with Delicious HomeCooked Food in Bigfork.
DUCTLESS HEATING & COOLING
294 2nd Ave WN Kalispell 257-1341 www.airworksmt.com