(COLORADO SPRINGS) — It’s time for a “gut check” with local Chef and Culinary Instructor Janon Bourgeois who is helping us maintain our healthy habits into the new year.
This week she shows the FOX21 Morning News crew some savory and sweet ways to improve their gut health and “pickling is a big dill.”
Pickled Garlic
1 cup (230g) Apple Cider Vinegar
1/2 cup (115g) Red Wine Vinegar
2 Tbsp Kosher Salt
3 Tbsp Granulated Sugar
1 Star Anise
2 Bay Leaves
1 tsp Mustard Seeds
1 tsp Whole Black Peppercorns
1/2 tsp Ground Tumeric
3 heads of Garlic, peeled
Directions:
In a medium-sized pot over medium-high heat, add all your ingredients, except for the garlic, and heat just until the sugar and salt dissolve.
Then, add your garlic and reduce the heat to a simmer (small bubbles only). Cover and allow to simmer for 8 minutes.
Take your pot off the burner (leave covered to maintain the steam) and allow the garlic to steep for 30 minutes.
Transfer to a clean, airtight container (glass preferred) and store in the refrigerator (unless you have followed proper canning procedures).
Quick Kimchi
Yield: 8 Servings
Ingredients:
1.5 lbs (680g) Napa Cabbage
1 lb (450g) Baby Bok Choy
1/2 lb (225g) Black Radish or Daikon
3/4 cup (205g) Kosher Salt
1/3 cup (90g) Sugar
2 quarts (1893g) Water
4 cloves Garlic, minced
1/2 cup (55g) Fresh Grated Ginger
2 Tbsp Garlic Chili Paste
3 Tbsp Fish Sauce
2 Tbsp Sesame Oil
1 Tbsp Sesame Seeds
1 tsp Sugar (more as needed)
Directions:
Thinly slice cabbage, bok choy, and radish. Set aside in a large bowl.
In a large pot, combine the salt, sugar and water. Boil until the salt and sugar dissolve, then pour the brine over the vegetables. Mix, then let stand for 30 minutes at room temperature. Then thoroughly rinse and drain the vegetables.
Combine the remaining ingredients in a small bowl then toss with the vegetables.
Let sit for at least 30 more minutes before serving.
Store leftovers in the refrigerator.
Kick Butt Kombucha
7 cups (1.6L) of Filtered Water
1/2 cup (100g) Sugar
4 Black Tea Bags
1 Cup (235ml) Store-Bought Kombucha – Unpasteurized & Unflavored
Suggested Sweeteners for Second Fermentation include fruit juices, fresh or dried ginger and other spices. AVOID HONEY.
Directions:
In a very clean pot, bring water to a boil, then remove from heat and add sugar. Stir until dissolved. Add the tea bags and steep until the water is at room temperature (not before).
To a sterilized jar, add your sweetened tea and store-bought kombucha.
Cover with 3-4 layers of tightly woven cloth and secure with a rubber band. Place in a dark, warm space (ideally between 70-75 degrees F) such as a closet or pantry for one to four weeks, until at least a 1/4 inch SCOBY (symbiotic culture of bacteria and yeast) has formed.
First Fermentation:
While doubling all the previous ingredients, repeat the first two steps.
Gently remove the SCOBY from the jar and add it to the new tea.
Cover again (per step 3) and put back in the dark space for 6-10 days.
(Note: The longer the tea ferments, the more sugar molecules will be eaten up and the less sweet the kombucha will be).
Second Fermentation:
Reserve 2 cups from this batch (with the SCOBY) to use as starter kombucha for your next batch.
With the rest, add your chosen sweetener and seal tightly.
Return to the dark space for 3 to 10 days more, then place in the fridge. This will build flavor and carbonation (place in the fridge right away to slow this process).
Strain (if desired) and enjoy!
