An Irish Dessert

So today I am all about the Irish…Hey now my last name is Green lol…

This one is courtesy of another great site I love http://www.chow.com

Chocolate Guinness Cupcakes

 

Adapted from Dave Lieberman

I love cooking with beer, and that’s no exception when it comes to desserts. Of all beers, Guinness is the perfect one for desserts because of its distinct chocolate and coffee notes. Pairing it with actual chocolate is the obvious choice. These cupcakes are light in texture but heavy in the chocolate department. The white cream cheese icing reminds me of the creamy white head that Guinness is famous for.

This dish was featured as part of ourSt. Patty’s Day Recipes photo gallery.

TIME/SERVINGS
Total Time: 50 mins
Active Time: 25 mins
Makes: 24 cupcakes

INGREDIENTS
For the cupcakes:
Unsalted butter, melted, for coating the muffin pans (optional)
1 (11.2-ounce) bottle Guinness stout
1/2 cup whole milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
3 large eggs
3/4 cup sour cream
2 1/2 cups all-purpose flour
2 cups granulated sugar
3/4 cup natural unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon fine salt

For the frosting:
1 (8-ounce) package cream cheese, at room temperature
Pinch fine salt
1/3 cup heavy cream
1 pound powdered sugar
Natural unsweetened cocoa powder, for dusting

INSTRUCTIONS

For the cupcakes:

1. Heat the oven to 350°F and arrange a rack in the middle. Place cupcake liners in two (12-well) muffin pans; alternatively, coat the wells with melted butter. Set the pans aside.
2. Whisk together the Guinness, milk, vegetable oil, and vanilla in a large bowl until combined. Whisk in the eggs, one at a time, until completely incorporated. Whisk in the sour cream.
3. Whisk the flour, sugar, cocoa powder, baking soda, and salt in a second large bowl to aerate and combine. Gradually fold this mixture into the wet Guinness mixture. Divide the batter among the muffin wells.
4. Bake until a toothpick inserted into the center of the muffins comes out clean, about 20 to 25 minutes. Set the pans on a wire rack and let the cupcakes cool completely before removing from the pans.

For the frosting:

1. Place the cream cheese and salt in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until light and fluffy, about 2 minutes. With the mixer on medium speed, gradually beat in the heavy cream until smooth, about 1 minute. Scrape down the sides of the bowl with a spatula. With the mixer on medium speed, gradually mix in the powdered sugar until completely incorporated and smooth, about 3 minutes.
2. Top each cupcake with a heap of frosting and dust with cocoa powder.

Happy Baking and preparing for your festivities… hope this helps

Tammye Honey

Related articles

• Guinness Chocolate Cheesecake (thebakingbird.com)
• Irish Car Bomb Cupcakes (shinylifeblog.com)
• Guinness Cupcakes with Bailey’s Irish Cream Frosting (5minutesformom.com)

Recipes in Time for St. Patrick’s Day

No Pinching Here: Five Green Dishes for St. Patrick’s Day!

Mar 13, 2013

1 OF 7

Next

 

Hello Everyone!

Looking for a green dish to help you celebrate St. Patrick’s Day? Look no further.

We’ve got five recipes that won’t get you pinched, all created by Real Women like you in our wonderful online cooking community!

Click through our slideshow to get recipes for these delicious green dishes and test your Irish food knowledge on each slide—answers are at the end, tell us how many you got right!

Smashed Peas & Mint

MEH

posted Oct 15, 2010

I love peas mostly fresh but frozen too. I even grew my own for awhile… so good. One day while visiting my parents, my mom (not a huge veggie fan) said let’s do something different with the peas… mashed… maybe?….it has been a family favorite since then…

INGREDIENTS

• 10 ounces 2 – 10 oz bags frozen peas
• 1 cup milk
• 4 ounces PHILADELPHIA Cream Cheese
• 5 tablespoons butter
• 2 tablespoons mint, finely chopped

DIRECTIONS

1. Thaw and drain the peas
2. In a medium saucepan roughly mash the peas; Add the butter, 1 tsp salt and 1/8 tsp ground pepper and cook over low heat
3. Add the cream cheese and milk until well blended; Add the mint, stirring until bubbly

Green Beans and Sautéed Potatoes

 

Smoky bacon, hearty potatoes, fresh cut green beans—we’ll be honest, you’re going to want to make this for St. Paddy’s day and then some…

GET THE RECIPE

Fresh Cut Green Beans, Sauteed with Potatoes, Bacon and Onions

Rebecka Evans

posted Aug 1, 2012

This recipes is one of my favorite summer fresh creations. Filled with flavorful memories of hot summer days in the garden with mom, the crisp cut green beans snap alongside the creamy texture of the sauteed potatoes and onions. Bacon rounds out the dish with its savory smoke flavor. The simple flavors of summer express themselves in perfect harmony in this basic side dish!

INGREDIENTS

• 1 pound fresh cut green beans
• 1 medium onion
• 4 medium potatoes
• 1/4 pound bacon
• 2 tablespoons butter
• 2 scallions
• 1/4 cup red wine vinegar

DIRECTIONS

1. Cook bacon in a large cast iron skillet over medium heat until crisp, remove bacon and all but 1 tablespoon bacon fat
2. melt 1 tablespoon butter in pan
3. add potatoes and onions and cook covered, stirring frequently until potatoes are tender but not soft
4. add cut green beans, remaining 1 tablespoon butter, cover and cook for 12-15 minutes, stirring occasionally
5. salt and pepper to taste
6. serve with red wine vinegar, garnish with chopped scallions

Lettuce Soup

 

Serve up a warm bowl of green soup. Fresh mint, broth, iceberg lettuce—your taste buds will thank you.

GET THE RECIPE

Minty Lettuce Soup

MEH

posted Sep 24, 2010

I love serving soup in a shot glass as an appetizer. You would never guess it’s lettuce. How many times have you had to throw out the lettuce because it turned brown in the crisper (or rotter as I call it)? Now you can put it to delicious use.

INGREDIENTS

• 2 heads iceburg lettuce, roughly chopped
• 1 cup onion, sliced
• 1/2 cup packed fresh mint
• 6 cups chicken broth
• 2 tablespoons butter
• 2 tablespoons all purpose flour
• 4 ounces PHILADELPHIA Cream Cheese

DIRECTIONS

1. Put the lettuce, onion, mint and chicken broth in a large pot
2. Bring to a boil then lower heat to medium and simmer for 25 minutes
3. Let cool slightly then place in a blender for one minute and strain the soup. (You will have to do this in 2 stages to not fill the blender too much) set aside;
4. Melt the butter in a medium pan over medium heat, add the flour and stir one minute
5. Add the soup and stir to combine. Bring to a boil, stirring constantly
6. Remove from heat, add the cream cheese and salt & pepper to taste
7. Tip: You can serve this soup in shot glasses; add a sprinkle of parmesan cheese and a fresh mint leaf to decorate
8. Tip: You can use any lettuce you have on hand and for a vegetarian meal you can use vegetable broth

Green Guacamole

 

Rich and creamy guacamole? Make an extra batch because you won’t be able to put this down!

GET THE RECIPE

Awesome Guacamole

Erika Christian

posted Aug 3, 2012

Rich and creamy guacamole, hard to stop eating!

• 

Tags: None

INGREDIENTS

• 8 ounces Philadelphia whipped cream cheese
• 3 Ripe avacadoes
• 1 packet of guacamole seasoning mix (your choice)
• 1 pinch garlic salt (season to your taste)

DIRECTIONS

1. Peel and remove seed from avacadoes then mash in a bowl.
2. In the same bowl mix in the whipped cream cheese.
3. Stir in seasoning packet and garlic salt.
4. Place in fridge for 20 min to bring out flavor.
5. Serve with tortilla chips and enjoy!

Green Brownies

 

They’re rich with chocolate and they’re green? What’s the special ingredient that makes these brownies pinch-free? Find out…

Green tea Cream cheese Brownies

Yumiko Eto

posted Sep 16, 2011

These brownies are rich and chocolaty, and absolutely fabulous! Green tea cream cheese mixtures make these brownies outstanding! A little bite is not enough. Every time I make these brownies, I put them as snack’s in my girls’ school lunches. After they come back from school, they tell me, ” Mommy, those brownies are very popular among my friends! Next time put more brownies in my lunch, PLEASE!!”

INGREDIENTS

• 5 ounces Philadelphia Cream Cheese, softened to room temperature
• 2 ounces sugar
• 2 teaspoons green tea powder
• 1 1/2 cups semisweet chocolate chips
• 2 eggs
• 1/2 cup white sugar
• 2 tablespoons butter
• 2 tablespoons water
• 1/2 teaspoon vanilla extract
• 2/3 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt

DIRECTIONS

1. Preheat the oven to 325*F. Grease an 8×8 inch square pan.
2. In a medium saucepan, combine the sugar, butter and water. Cook over medium heat until boiling. Remove from heat and stir in chocolate chips until melted and smooth. Mix in the eggs and vanilla. Combine the flour, baking soda and salt; stir into the chocolate mixture. Spread evenly into the prepared pan.
3. Mix together softened cream cheese, sugar, green tea powder well.
4. Drop Green tea cream cheese mixture onto sections the chocolate mixture and use a toothpick to draw the Green Tea mix across the brownie to create a look like marble.
5. Bake for 25 to 30 minutes in the preheated oven, until brownies rise. Do not overbake! Cool in pan and cut into squares.
6. Serve and enjoy!

I do not always copy and paste an entire article…this time I did just so you are not jumping screens.  This is such a great website for ideas.

http://realwomenofphiladelphia.com

Enjoy cooking

Tammye Honey

What’s Your Cooking Manifesto?

Mar 12, 2013

Hi All,

In life, there are many manifesto’s we live by, so it’s only natural there are manifestos we cook by, right ladies?

Since this fabulous online cooking community of ours has grown so much, and continues to grow by the day, we think it’s time to share our cooking manifesto:

The Real Women of Philadelphia Manifesto!

We hope you’re all inspired by this manifesto from this day forward!

And speaking of trying new dishes, how about trying zucchini in your sandwich? DEB is an expert at finding ways to use all the extra zucchini her garden gives her like in this ZUCCHINI SALAD SANDWICH! Yum.

Now that we’ve shared our cooking manifesto we want to hear yours:

Tell us your cooking motto in our comments! Don’t forget to PIN the Real Women of Philadelphia manifesto on PINTEREST so fellow bakers, chefs and cooking enthusiasts like you can be inspired!

Photo Excerpt Source

What is your Manifesto?  I would love to hear.

Related articles

• Zucchini Noodles (yonderwild.wordpress.com)
• Tortiglioni with Zucchini (giangiskitchen.com)

What Can I Make with Peanut Butter (Besides PB & J)?

Straight from http://realwomenofphiladelphia.com/blog/post/what-can-i-make-with-peanut-butter-besides-pb-j

I could not think of three ideas that are better…

Mar 11, 2013

Happy Monday!

We love peanut butter: crunchy or creamy, it’s the perfect spread on an apple or warm slice of toast, and you can never go wrong with a classic pb & j.

But what else can we make with peanut butter?

Thanks to the talent and creative skills in this online cooking community of ours, peanut butter has been transformed.

A. Peanut Butter fanatics, this is it: smooth caramel, decadent chocolate and that nutty flavor we LOVE! Grab this CANDY BAR CHEESECAKE SWIRL BROWNIES recipe and make these tonight!

B. Enjoy the creamy peanut butter and crunchy peanuts in this SWEET AND SOUR THAI CHICKEN recipe. Make sure there’s enough for seconds…

C. Rich chocolate, bananas, white chocolate curls, and creamy peanut butter inside? Heaven. ThisCHOCOLATE-PEANUT BUTTER MOUSSE PIE recipe is tonight’s dessert, and maybe tomorrow’s too…

So how do you want to eat peanut butter? A, B or C? Tough choices. Leave us a comment!

Happy Cooking

Tammye Honey

Can You Unscramble These Tasty Treats?

Try uncovering the names of these desserts without clicking the link—use their ingredients as clues! Leave us a comment telling us how many you unscrambled but don’t look down at others’ answers!

Recipe clues: 1 / 2 / 3 / 4

How many did you unscramble? Tell us below and if you like what someone else said, hit the “thumbs up” button on their comment! If you haven’t tried this new feature, you must!

 Excerpt Photo Source

http://realwomenofphiladelphia.com/blog/post/can-you-unscramble-these-tasty-treats

So let me know how many you were able to do and if this was fun for you…I love a brain teaser and when it has to do with food it is even more fun for me.  Let me know how you feel.

Thank you for reading

Tammye Honey

A Must Have For Your Fridge To Post (It May Save Your Life)

Have you ever wondered how long you can keep certain foods safely?  Well Chow just did an article on this and here are the answers for you.

 

[via Foodbeast]

This is a must have for every home to keep it safe.  My hubby and I are horrible about stocking up then forgetting to check the expiration dates.  Since it is just the two of us we do not use products as quickly as most people.  Our milk is a great example of this.  We go through streaks where we use a lot then other times we hardly use any at all.  This can prove to be embarrassing when you have company and they want real milk for their coffee.

That was when I came to realize that I had to start checking my fridge for expiration dates. We had just opened a ketchup and it had expired a year prior.  That was a scary fact.  I did a deep cleansing of the fridge which looks like a bachelor lives here now but we are safe.

The article in Chow that I was reading was from http://www.chow.com/food-news/135542/how-long-can-you-keep-foods-before-they-go-bad/

If you are even in doubt there is an entire website set up with answers for just about anything on the market that you could ask about in various categories:  http://www.stilltasty.com/

Sturdy Staples: 9 Foods That Can Outlast You

 

You’ve just gotten halfway through a recipe, only to discover that a key ingredient is missing because you tossed it during your last cleaning spree.

It’s a predicament you shouldn’t have to face again — at least when it comes to the nine kitchen staples we’ve listed here.

When stored properly, these everyday items will last for years — sometimes decades — even after they’ve been opened. And they’ll lose very little, if any, of their original quality as time passes. So think twice before tossing one of these items. If you’ve been handling it correctly, chances are it’s just fine.

1.     HONEY

Pure honey is as durable as it is delicious; it keeps safe indefinitely. Honey may change color or crystallize over time, but that won’t make it unsafe.

Keep it fresh: Store in a cool area and keep tightly closed. Revive crystallized honey by placing the opened jar in warm water and stirring until dissolved.

 

2.     RICE

White, wild, arborio, jasmine and basmati rice all have an indefinite shelf life, when kept free from contaminants. The exception: brown rice. Thanks to its higher oil content, it won’t keep nearly as long.

Keep it fresh: Store in a cool, dry area. Once opened, place rice in a sealed airtight container or place original package in a resealable heavy-duty freezer bag. For added protection, store rice in the refrigerator or freezer.

3.     SUGAR

White, brown or powdered — sugar never spoils because it doesn’t support bacterial growth. The real challenge is to prevent it from becoming rock-hard.

Keep it fresh: Keep sugar in a cool, dry area. To prevent sugar from hardening after opening, place it in an airtight container or cover the original package in a heavy-duty plastic bag and seal tightly.

4.     HARD LIQUOR

Whipping up some penne alla vodka and a pitcher of cocktails? Distilled spirits —vodka, rum, whiskey, gin, tequila and the like — don’t spoil, even after opening. The taste and aroma may fade gradually, but it’ll take ages before you notice.

Keep it fresh: Store in cool, dark area, away from direct heat or sunlight. Keep bottle tightly closed when not in use.

5.     MAPLE SYRUP

Pure maple syrup not only makes your pancakes special, it adds tremendous flavor to a whole range of dishes. Best of all, it keeps forever in the freezer.

Keep it fresh: Refrigerate after opening. For long-term storage, freeze maple syrup in airtight plastic containers.

6.     PURE VANILLA EXTRACT

Yes, it’s more expensive than its imitation counterpart. But pure vanilla extract keeps forever, so you’ll never have to waste a drop.

 

Keep it fresh: Store in cool, dark cupboard and keep tightly closed when not in use.

 

7.     DISTILLED WHITE VINEGAR

A reliable standby in everything from marinades to salad dressings, distilled white vinegar will remain virtually unchanged as the years pass by.

Keep it fresh: Store vinegar a cool, dark area and keep tightly capped after each use.

 

8.     CORNSTARCH

A must-have for thickening sauces, gravies, and puddings. Cornstarch will keep indefinitely if it’s kept dry and free from contaminants.

Keep it fresh: Store in cool, dry area; keep package tightly closed between uses.

9.     SALT

From the basic table variety to fancier versions like kosher and sea, salt is a flavor enhancer that never spoils or goes stale.

Keep it fresh: Store in cool, dry area.

For more information visit: the National Honey Board; the USA Rice Federation; the Vinegar Institute; McCormick & Company; Ach Food Companies; The Liquor Control Board of Ontario, the Sugar Association; the Salt Institute.

http://www.stilltasty.com/articles/view/35

Hope this helps to keep your family safe and happy.

Happy Cooking

Tammye Honey

Dinner In A Hurry

When I found out that I was going to have hungry grandchildren to visit yesterday I wanted to make something quick and easy so that I could sit and visit while it cooked.  Due to a time crunch on the visit as the boys had to return home to get ready for school for today it had to be a quick meal.  Their mom had said that she could pick up a pizza on the way.

Homemade and nutritious for me always wins hands down.  I said I had already started to just come and visit.

I took chicken thighs and placed them in my roaster pan where I poured Wishbone Lite Italian Dressing on them enough to well coat them.  I covered with foil and placed them in the oven at 350 F.

I then proceeded to peel potatoes.  Both yellow butter and Red potatoes since I did not have enough of the yellow butter ones.  I placed them in a pan of water cubed with a hint of sea salt and let them boil with the cover slightly ajar.

I then took one container of Vanilla Yogurt, a container of Sour Cream, several varieties of fruit that I had (Mine were canned although frozen do work well) and 1/4 cup of marshmallows  I mixed them together in the bowl and let them sit in the fridge.

I was able to sit and visit, only being interrupted by my timer every fifteen minutes to turn the chicken.

The potatoes were finished and we added one stick of butter and one container of sour cream to whip them with the beater..

The thighs were done and we ate.  The meat fell easily from the bone and was very tender.  To have the boys comment how good the chicken was felt good.

They were surprised when I said that I had dessert.  First response was “What is that?”  I handed each a fork to stick in the mixture to taste.

Each had a big bowl of it and the last one finished the bowl.  I had a bag of coconut on the side to sprinkle on the top if the wanted it.  (I do not care for coconut so it always is a side option for me.)

A side salad was the other option which was offered.  Simple cherry tomatoes and romaine lettuce with a choice of dressings.

Complete meal that was quick and easy with no measuring and I was able to spend time with my guests.

Thank you for reading.

Tammye Honey

Link

Pop Quiz: How Well Do You Know Culinary Lingo?

Buttermilk Biscuits with Sausage Gravy

I opened my emails this morning to find the top one from my hubby.  We do live in the same home, this is just another way of us to communicate when he is up late at night and wants to tell me something or show me something when I am sleeping.

Here it was:

http://www.recipe4living.com/recipes/biscuits_and_gravy.htm

Ingredients

• 1 lb. Jimmy Dean premium pork or turkey sausage
• 3 Tbs. corn starch
• 3 C. milk
• 1 Tbs. butter
• 1 can. pre-made biscuits (i.e. Grand’s home style)

Directions

 

Preheat oven to 350 degrees. In large skillet, cook sausage until fully cooked. When cooked, do not drain. Add butter, and cornstarch, stir until cornstarch is dissolved into the sausage. By this time you’ll want to start putting your biscuits in the oven, bake for 15-20 minutes or until golden. Once done, slowly begin to add the milk to the gravy mixture.  Add about a cup each time continuously stirring. Season to taste. Pour your gravy on your biscuits to serve.

http://www.recipe4living.com/recipes/homemade_sausage_gravy_and_biscuits.htm

Ingredients

• 1 lb. Tennessee pride mild sausage
• 1/2 gallon milk
• 8 biscuits
• Salt and pepper to taste
• Corn starch

Directions

 

Break up and brown sausage well. Drain and add salt and pepper, mix until brown. Add milk a little at a time to get it brown. Let it cook down until it’s brown again, then add remaining milk. Simmer 15 minutes. Stir well, add corn starch to thicken. Serve over hot flakey biscuits.

http://www.recipe4living.com/recipes/mind_blowing_buttermilk_biscuits_recipe.htm

Time needed

15 min preparation + 12 min cooking

Serving Size / Yield

6 servings

Ingredients

• 2 C All purpose flour
• 1 Tbs Baking powder
• 2 tsp Sugar
• 1/2 tsp Cream of tartar
• 1/4 tsp Salt
• 1/4 tsp Baking soda
• 1/2 C Lard (or shortening)
• 2/3 C Buttermilk (or sour milk)

Directions

In a medium mixing bowl stir together flour, baking powder, sugar, cream of tartar, salt, and baking soda. Using a pastry blender, cut in lard (or shortening until mixture resembles coarse crumbs. Make a well in the center of dry mixture, then add buttermilk (or sour milk) all at once. Using a fork, stir (just until moistened).
Turn the dough out onto a lightly floured surface. Quickly knead the dough by gently folding and pressing the dough for 10 or 12 strokes or until the dough is nearly smooth. Pat or lightly roll dough to 1/2 inch thickness. Cut dough with a floured 2 1/2 inch biscuit cutter, dipping the cutter into flour between cuts.
Place biscuits on an ungreased baking sheet. Bake in a 450F oven for 10 to 12 minutes or until the biscuits are done. Remove biscuits from the baking sheet and serve hot.

 

I think he was trying to give me a hint to change to gluten free flour and rice or potato starch and make this lol…

Will make and record just had to share…

Related articles

• Sausage Breakfast Biscuits- Gluten, Nut, and Peanut-Free (thefoodallergymom.wordpress.com)
• Biscuit Waffle Breakfast Sandwich (meggieskitchen.wordpress.com)

Kimchi How to make and Keep it

I found two similar recipes for it and my hubby has found an amazing way to store it since we can’t get the actual Korean Kimchi storer from Tupperware.  We came up with the next best item from Tupperware.

This is an 8 1/2 cup or 2 L container

http://www.trifood.com/kimchi.asp

Kimchi is a national Korean dish consisting of fermented chili peppers and vegetables, usually based on cabbage. It is suspected that the name kimchi originated from shimchae (salting of vegetable) which went through some phonetic changes: shimchae > dimchae > kimchae >kimchi.Common ingredients include Chinese cabbage, radish, garlic, red pepper, spring onion, ginger, salt, and sugar. While kimchi is generally identified internationally as Chinese cabbage fermented with a mixture of red pepper, garlic, ginger, and salted fish sauce, several types of kimchi exists, including regional and seasonal variations. There are variants, includingkkakdugi, based on radish and containing no cabbage. Kimchi has been cited by Health Magazine as one of the world’s five “healthiest foods”, with the claim that it is rich in vitamins, aids digestion, and may even prevent cancer. The health properties of kimchi are due to a variety of factors. It is usually made with cabbage, onions, and garlic, all of which have well-known health benefits. It also has active and beneficial bacterial cultures, like yogurt. Lastly, kimchi contains liberal quantities of red chili peppers (gochugaru) which has been suggested to have health benefits as well. The best tasting kimchi is stored in room temperature for an average of six months to reach its full flavor.  It is a popular side dish but is also often used as an ingredient in cooking other popular Korean dish, including kimchi chigae (kimchi soup) and kimchi bokumbop (kimchi fried rice). Fun fact: Like the McDonald’s University of Hamburgers in Illinois, US, there is a Kimchi Research Institute located in Pusan National University, South Korea.

RECIPE INGREDIENTS

Head of Napa cabbage – about one pound ¼-⅓ cup red chili pepper flakes 1 tbsp minced garlic 1 tbsp minced ginger 3-4 green onions, sliced 2 tablespoons anchovy or fish sauce (optional) ½ yellow onion ½ ripe apple ½ ripe Korean pear Sea salt Water

COOKING DIRECTIONS

Separate cabbage leaves and chop into bite-size pieces. Dissolve a quarter cup of sea salt in a bowl of warm water then pour salt water over cabbage leaves. Give cabbage a gentle toss to distribute salt water. Allow salted cabbage to sit for at least four hours. Give cabbage a good rinse to remove excess salt then transfer cabbage to a large bowl. Combine a quarter cup of fine red chili pepper flakes with warm water, stir gently with a spoon to create a red chili paste, then transfer chili paste to cabbage. Add minced garlic, minced ginger, green onions, and fish sauce. Blend yellow onion, apple, and pear with one cup of water, then add this natural sweetener to the cabbage. Put on a pair of plastic gloves and give everything a thorough toss and rubdown. You want to evenly distribute all ingredients, especially the red chili paste. Transfer seasoned cabbage leaves into a large glass bottle. Be sure to use firm pressure with your hands to push down on cabbage leaves as they stack up inside the bottle. Transfer any liquid that accumulated during the mixing process into the bottle as well – this liquid will become kimchi brine. Some liquid will also come out of the cabbage leaves as you press down on them as they are stacked in the bottle. Be sure to leave about 2 inches of room at the top of the bottle before capping it tightly with a lid. Allow bottle of kimchi to sit at room temperature for at least 24 hours. Refrigerate and take out portions as needed. The refrigerated kimchi will continue to ferment slowly in the refrigerator over time. So long as you use clean utensils to take out small portions, it will keep for up to a month in your refrigerator. http://allrecipes.com/Recipe/Spicy-Cabbage-Kimchi/Detail.aspx?prop24=RD_NextRecipe 2 of 2 photos Serves: 56 change » Prep Time: 1 Hour Ready In: 4 Days 7 Hours Ingredients  2 heads Napa cabbage 1 1/4 cups sea salt 1 tablespoon fish sauce 5 green onions, chopped 1/2 small white onion, minced 2 cloves garlic, pressed 2 tablespoons white sugar 1 teaspoon ground ginger 5 tablespoons Korean chile powder Directions 1. Cut the cabbages in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square. Place the cabbage into large resealable bags and sprinkle salt on the leaves so they are evenly coated. Use your hands to rub the salt in to the leaves. Seal the bags and leave at room temperature for 6 hours. 2. Rinse the salt from the cabbage leaves and then drain and squeeze out any excess liquid. Place the cabbage in a large container with a tight fitting lid. Stir in the fish sauce, green onions, white onion, garlic, sugar and ginger. Sprinkle the Korean chile powder over the mixture. Wear plastic gloves to protect your hands and rub the chile powder into the cabbage leaves until evenly coated. Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month (if it lasts that long!). Enjoy the Kimchi and keep it fresh

Related articles

• Kimchi – Part 2: Making Kimchi (lifesanadventure2.com)
• Kimchi (sthlmaftereight.wordpress.com)
• Kimchi (lifesanadventure2.com)