Cooking tips

Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?

Try Eating Raw Food : You need a balance of three basic food groups as most of your diet:

sweet fruits (apples, oranges, berries, melons, etc.)
green leaves (dark lettuce, kale, collards, spinach, etc.)
raw plant fats (avocados, olives & their oil, coconuts & their oil, nuts & seeds, durian)

Casual Kimchi (Korean Mak Kimchi I)

	Category	Salad Recipes
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Ingredients And Procedures

4 lb Chinese cabbage (the long-

Straight leafed variety) 1/4 lb Chinese turnip

2 cn Flat anchovies

4 Cloves Garlic (or 5)

3 Scallions

1/4 c Salt

4 tb Hot pepper flakes

2 tb Cayenne pepper

1. Remove the large outside leaves of the cabbage. Cut them in half

lengthwise, then cut across the grain into 2-inch lengths. Cut all the inside leaves into 2-inch lengths at the same time. Place the cabbage in a very large pot. 2. Quarter the turnip, then slice across the grain holding the 4 quarters

together for more speed and convenience in slicing. 3. Pour the oil from the anchovies over the cabbage and turnip. Slice the

anchovies across the grain. Crush the garlic. Cut the scallions into 2-inch lengths, then slice thin lengthwise. Add these ingredients to the pot. Season with salt, pepper flakes and cayenne pepper, and mix thoroughly. Cover the pot and let the mixture stand at room temperature for 2 days. Casual kimchi will keep at least 10 days. Refrigerate in a jar. From: The Korean Cookbook, By Judy Hyun.

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<h1>Casual Kimchi (Korean Mak Kimchi I)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 lb Chinese cabbage (the long- <P>Straight leafed variety) 1/4 lb Chinese turnip <P>2 cn Flat anchovies <P>4 Cloves Garlic (or 5) <P>3 Scallions <P>1/4 c Salt <P>4 tb Hot pepper flakes <P>2 tb Cayenne pepper <P>1. Remove the large outside leaves of the cabbage. Cut them in half <P>lengthwise, then cut across the grain into 2-inch lengths. Cut all the inside leaves into 2-inch lengths at the same time. Place the cabbage in a very large pot. 2. Quarter the turnip, then slice across the grain holding the 4 quarters <P>together for more speed and convenience in slicing. 3. Pour the oil from the anchovies over the cabbage and turnip. Slice the <P>anchovies across the grain. Crush the garlic. Cut the scallions into 2-inch lengths, then slice thin lengthwise. Add these ingredients to the pot. Season with salt, pepper flakes and cayenne pepper, and mix thoroughly. Cover the pot and let the mixture stand at room temperature for 2 days. Casual kimchi will keep at least 10 days. Refrigerate in a jar. From: The Korean Cookbook, By Judy Hyun. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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