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Hispanic Heritage Month Recipes

Happy Hispanic Heritage Month! Each year, from September 15 to October 15 Americans celebrate National Hispanic Heritage Month by sharing the histories, cultures and contributions of American citizens whose ancestors came from Spain, Mexico, the Caribbean, Central and South America. Last year - 2021 was especially significant because it was the 200th anniversary of Costa Rican Independence from Spain. Here are a few traditional & unique Latin American recipes you may want to add to your menu: 

How to Make Quick Bok Choy Kimchi



It's no secret that I love to grow veggies, fruits, & herbs; "Whatcha growing now?" has become something of a greeting from friends & family. I remember visiting my cousin in early 2020, she was so eager to show off her indoor hydroponic garden bustling with basil, cherry tomatoes & hot peppers. What a warm and lovely sight on that grey winter day! Sadly and unexpectedly, back in December, my sweet cousin passed away and I was gifted her Aerogarden Farm. While difficult and bittersweet, I decided it was going to be put to good use in her memory. So we decided to start off with some fast growers, particularly Bok Choy and some cherry tomatoes. Since mid-February, we've been harvesting Bok Choy weekly, adding to soups, salads, & stir-frys; and sharing the abundance with friends & family. But now it's time to do some quick fermenting and make some Kimchi. While definitely not a traditional Korean Kimchi, it will give you a  flavor profile similar to it and it's a great way to use that Bok Choy before it goes bad.

How to Make Quick Bok Choy Kimchi

Emily (Cooking for Kishore)

This is a great quick kimchi recipe. While it's definitely not a traditional Korean Kimchi, it will give you a flavor profile similar to it and it's a great way to use that Bok Choy before it goes bad.

Ingredients

  • 1.5 lb Bok Choy, halved lengthwise
  • 1 large Carrot, peeled & julienned
  • 1 large sweet apple peeled, Pink Lady or Fuji
  • 1 Small Yellow Onion, peeled
  • 1 Small Red Onion, peeled
  • 3 Tbsp Garlic Ginger Paste
  • 4 Tbsp Fish Sauce
  • 2 Tbsp Gochujang Paste, Spicy
  • 1 Tbsp Chili Flakes
  • 5 cups Water
  • 1/3 cup Coarse Sea Salt

Instructions

  1. In a large bowl dissolve sea salt in water, then add the bok choy and carrots. Let it sit submerged for 30 minutes, then drain.
  2. Puree onions, apple, garlic ginger paste, fish sauce, chili flakes, and gochujang sauce until smooth, add some water if necessary.
  3. In another bowl, gently mix the puree with the drained bok choy & carrots. Store in clean glass container for up to 2 weeks. Enjoy!
Yield: 1 Quart
Prep Time: 35 mins. Cook time: 0 mins. Total time: 35 mins.
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Nutrition

Calories: 41 per serving

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