Lauch-Hackfleish Suppe

Ingredients (for 4-6 people):

• 1 kg minced beef
• 1.5 kg washed and sliced leek 
• 3 medium sized potatoes
• 750 ml cream
• Beef stock cube
• Optional: thyme and cumin seeds

Method:

1. Clean, wash and slice leeks into half rings. Peel potatoes and cut into cubes.
2. Fry minced beef in a bit in some oliveoil in a large soup pot on medium high heat until slightly browned. Season with a bit of salt and pepper. Optionally add thyme and cumin seeds
3. Add leek and continue frying until slightly wilted
4. Add 2.5 L of water with stock cubes and cook for 30 min. Add potato cubes. 
5. Lower temperatur to low heat and add 750 ml of cream and bring to a low simmer. Season to taste.
6. Enjoy with bread or soup foods or on its own.

Radish Kimchi Recipe

Ingredients :                                                                                        (tbsp : tablespoons, tsp : teaspoons)

• 
  1 large radish or 4-5 small radishes (4-5 cups)
• 2 tbsp Kosher salt
• 1 tbsp sugar

Kimchi Sauce(paste) : 

• 2-3 tbsp chili flakes
• 2 tsp minced garlic
• 1 tsp minced ginger 
• 1-2 tbsp shrimp sauce
• 8-16 tbsp Anchovy (fish) sauce
• 1/2 onion
• 2-8 tbsp Plum syrup, sweet

    Optional for sauce : 

• 1/2 apple or pear, grated or purred  
• 2 green onion, chopped 
• 2-3 tbsp  cooked sticky rice, cool down or rice powder
• chives 
• shred carrot
• Napa cabbage

Instructions:

1. Prepare the radish:

   

   • Peel the radish and cut it into small cubes (about 1–1.5 cm).

   • Put the cubes in a large bowl and sprinkle with salt and sugar.

   • Mix well and let it sit for 30–40 minutes, turning occasionally, until the radish releases water and softens slightly. Then transfer it to the metal sieve and let it drain. 

   • Check point : if it is too salty, let it less or rinse lightly with water. Radish stem should be slight bendable, still firm. 

2. Make the kimchi paste:

   • In a separate bowl or grinder/blender, combine all the ingredients and grind until smooth or finely blended.

   • Check point : taste the sauce and add Anchovy or shrimp sauce little by little. If you made too much, store in the freezer and use later. Before re-using sauce, move it to fridge a day ahead. 

3. Mix together:

   • Add the radish to the bowl and add the kimchi paste. Mix well using gloves until all pieces are evenly coated.

4. 

   Fermentation:

   • Transfer the kimchi into a clean, airtight container or jar. 

   • Leave it at room temperature(in cold seasons) for 1–2 days to ferment, depending on your preference and room temperature. In summer, 2-3 hours is usually enough.

   • Then move it to the refrigerator. It will continue to ferment slowly and develop more flavor over time.