Chicken Chili in the Style of Cholent and We Make Kimchi

CHOLENT?

Cholent, a traditional Jewish "overnight" stew, is traditionally started on Friday afternoon and allowed to cook overnight...thus fulfilling the Mitzvaot (command) against lighting a fire on Shabbat. Charlene and I fell in love with the hearty, thick stew. This is an easy dish to create...and I happen to have barley, but alas there are no ribs. The weather is perfect, slow cooker ease....

"I know", I thought, "I'll make chicken chili instead. Then it hit me, "Combine the two". And that is what I did. The video is above. The recipe follows. Enjoy.

CHICKEN CHILI in the style of Cholent

Ingredients:

2 Boneless chicken breasts cut into 1 inch pieces

3 Medium potatoes (we prefer red) cut into 1/2 inch cubes

1 Medium onion diced

3 Whole cloves garlic

1 Cup Navy Beans

1/2 Cup Barley (I forgot to pick up pearled Barley, so I use Quinoa and a little Farro in the video)

3 Cups Chicken Broth

2 Tbs Buckwheat Honey

3 Dashes Balsamic Vinegar

2 Tbs Paprika

1 Tsp Turmeric

1 Tsp Cinnamon

Salt and Pepper to taste

Directions:

Combine the ingredients in your slow cooker. Add enough water to cover all the ingredients. Put the cooker on medium for about 6 hours (stirring occasionally and adding water as needed). Go out and work in your garden, paint a portrait, write a love sonnet while the deliciousness is happening.

As noted above, I use Quinoa and a little Farro in the video. Barley is the traditional grain for Cholent, but you can experiment with different grains like Oats.

I will let you know how it tastes.

KIMCHI

Kimchi is a traditional Korean condiment that is made by fermenting vegetables, usually cabbage and radishes, in a brine. Sugar, onions, garlic, ginger, and red pepper are often added. I will be adding carrots to my Kimchi. Again, recipes should be a "guide"...do your own thing.

BENEFITS OF KIMCHI

Kimchi offers a load of nutrition while being low in calories. The cabbage alone increases levels of vitamins A and C, and has over 34 amino acids.

Probiotics are created during the fermentation process. These beneficial bacteria are vital for good gut health, and are useful in treating colds, constipation, skin conditions and even certain cancers. Probiotics also benefit heart health and mental well being.

Kimchi is also simple to make.

INGREDIENTS

1 Head Cabbage cut into strips

2 Carrots cut into thin sticks

6 Radishes cut into strips

1 Jalapeno cut into strips

1/4 Cup Himalayan Pink salt

6 Cloves Garlic

6 Small pieces Ginger2

1 Tbs Sugar

3 Tbs Fish sauce

1 Tbs Rice Vinegar

DIRECTIONS

Place sliced cabbage in a bowl and add salt. Massage the salt into the cabbage and add water (filtered or distilled, as chlorine may inhibit fermentation. Place a plate on top of the cabbage and press down. Place a can of vegetables on top of the plate and let it sit for 1-2 hours.

Drain and rinse cabbage and set aside.

Mix fish sauce, rice vinegar, and sugar in a small bowl. Use a pestle to make a paste.

Add sliced vegetables to the cabbage. Pour in the paste and mix thoroughly.

Fill pint jars with the mixture, being sure to press down until the brine rises above the level of vegetables. Leave at least 1 inch at the top of the jar and seal. Store jars in plates or bowls to catch any overflow. Check jars daily and use a clean spoon to press the vegetables under the liquid. Allow your Kimchi to ferment from 3-6 days. Kimchi may be eaten immediately, but longer fermentation will enhance the flavor profile.

This recipe should make 3 pint jars.

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