Holy cow you guys. People are reading my book and I still can’t believe it. I don’t know what I expected, but I certainly did not expect the first printing of the book to sell out so fast. It was a small print run, but still…not what I expected. Just five days after the release, there were no more copies left on Amazon.com. None. Again…I can’t believe it.
(My publisher is printing more books and they will be back in stock at Amazon.com soon. In the meantime, you can buy the kindle version…you may use the kindle app to read it on your ipad, computer or phone if you don’t have a kindle. You may also order it online from Barnes and Noble or search by your zip code for local bookshops that carry One Simple Change on Indiebound.)
So many people talked up the book the first week it was out and I am so grateful. Thank you from the bottom of my heart to everyone who has posted on Facebook, Instagram, twitter, etc…you’re all so awesome! I also want to give a special shout out to the following folks:
MindBodyGreen: for featuring the book in their 7 Best Books of 2013 list.
Alta from Tasty Eats at Home: for writing a lovely review and doing a giveaway.
Cathy aka Mrs. Wheelbarrow for posting an incredible review.
Gail from A Healthy Hunger for for writing lovely things.
Jenny from Nourished Kitchen for bowling me over with this fantastic feature.
Melissa of Soul on a Platter for mentioning the book in this heartfelt post.
Kelly of A Girl Worth Saving for her terrific review.
Beth from Tasty Yummies for putting the book in her beautiful holiday gift guide.
Gina from Running to the Kitchen for including the book in her wonderful gift guide.
Ella for generously adding my book to her lovely list of gifty books.
Laura from Glutton For Life for including the book in her amazing gift guide.
You all rock for helping me to spread the word about One Simple Change. Thank you SO much!
And now for the Kimchi recipe :)
I devoted a whole chapter in my book to the health benefits of cultured foods: I love and eat all sorts of cultured foods and kimchi is one of my favorites. This recipe is adapted from Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods. I also have a couple more kimchi recipes on my blog (here’s one).
Recipe for Kimchi
Yield: 1 quart
This kimchi is pretty spicy! I love serving it atop Asian-style soups and other dishes. I also like it with eggs.
*about 2 1/2 pounds Napa cabbage (1 small-medium head), outer leaves trimmed off, interior leaves chopped (compost the core or save it to make vegetable stock)
*2 tablespoons plus 2 teaspoons fine sea salt
*4 green onions
*2 small organic carrots
*1-inch piece fresh ginger, peeled
*4 cloves garlic
*4 teaspoons chili-garlic paste/sauce (homemade or store-bought)
*1 teaspoon all-natural Asian fish sauce
1. Place chopped cabbage leaves in a large bowl and sprinkle with all of the salt. Mix well and allow salted cabbage to sit for 1-3 hours (longer is better), until the cabbage is quite wilted down.
2. Place wilted cabbage in a colander and rinse very well to remove excess salt; transfer cabbage back to large bowl.
3. Grate or chop the carrots and ginger. Chop the green onions and thinly slice the garlic. Add to the cabbage, along with the chile-garlic sauce and the fish sauce.
4. Transfer the kimchi to a very clean 1-quart glass jar. Push down on the kimchi to release more moisture (I use the back of a wooden spoon). Pack tightly, leaving about 2 inches of room at the top of the jar.
5. If there is not enough liquid in the jar to come up over the kimchi, add enough basic brine (6 tablespoons fine sea salt mixed with 8 cups water: use a whisk to dissolve the salt in the water and store any extra in a covered jar in the refrigerator) so that the kimchi is submerged. (Mastering Fermentation recommends placing a weight on top of the cabbage to keep the cabbage submerged but I didn't.) Cover and allow your kimchi to ferment at room temperature for 4-7 days (or longer, if you want it to be more pungent) before transferring it to the refrigerator where it should keep for about 6 months.