1. Quarter the napa cabbage lengthwise, then chop it into bite-sized pieces. Place it in one of the large bowls and cover completely with cold water. Add a generous amount of sea salt and mix well with your hands or a spoon. To keep the cabbage submerged, weigh it down with a plate and something heavy. Let it soak for 30–45 minutes.
2. While the cabbage is soaking, peel and julienne the carrots. Thinly slice the green part of the scallions. Set both aside, they’ll be folded into the paste later.
3. Peel the apple, onion, garlic, and ginger. Toss everything into a blender with a splash of water. If you’re using mini shrimp, add those now. Pour in the fish sauce and soy sauce, then blend until smooth and pulpy.
4. Transfer the paste to your second large bowl. Stir in the gochugaru (Korean chili flakes) until the mixture is a vibrant, rich red and has a spreadable texture.
5. In a small saucepan, combine water and rice flour to make the slurry. Heat gently, stirring constantly, until it thickens into a sticky, glue-like consistency. Let it cool for a few minutes, then stir it into the chili paste mixture.
6. Add the sliced carrots and scallions to the paste. Stir well until everything is evenly coated and combined.
7. Drain the soaked cabbage, rinse it under cold water, and gently squeeze out the excess liquid. Add it to the bowl with the red paste and (with gloves, highly recommended!) mix everything thoroughly until all the cabbage is coated.
8. Spoon the kimchi mixture into a clean, airtight container. Press it down firmly to eliminate air pockets. Wipe the edges, cover with plastic wrap, and seal tightly. Leave it at room temperature for about two days to ferment.
9. After two days, your kimchi will be lightly fermented and ready to taste. If you like it funkier and more sour, give it another day on the counter. After that, pop it in the fridge, it’ll keep for several weeks and just keeps getting better.

PREPARATIONS

• Peel the potatoes and cut into medium-sized pieces.
• Peel the onions and cut into small pieces.
• Cut the pickles into small pieces.
• Cut the chives into small rolls.

INSTRUCTIONS

1. Cook the potatoes in a large pot filled with salted water until done.
2. Meanwhile, fill a small pot with water and bring to the boil. As soon as the water boils, add the eggs and cook for 8 minutes until firm. Drain the potatoes and eggs and set both aside to cool. It’s best to let the eggs cool in an ice bath to prevent them from cooking further.
3. Caramelize the onions in 1 tbsp butter and a bit of salt in a pan for about 30 minutes. Remove the onions from the pan and fry the bacon until crispy. There may be a residue – the best way to deglaze this is with a dash of white wine or stock to release the wonderful aromas from the bottom of the pan.
4. Now peel the eggs and separate the yolks from the whites. Cut the egg whites into small pieces and set aside. Place the egg yolks in a medium-sized bowl. Add the fried bacon, caramelized onions, chives, pickles, dijon mustard, mayonnaise and white wine vinegar to the bowl. Stir everything together and season to taste with salt and pepper. Fold in the chopped egg white pieces. The mixture should taste very over-seasoned, as the potatoes will take away a lot of the flavor when they are mixed in later.
5. When the potatoes are cooled cut them in coarse pieces, add them to the salad cream and mix everything well. Season to taste and serve.

1. Zest the grapefruit, making sure no white pith is attached. Separate the grapefruit flesh from the white skin. Discard the white skin, and add the zest and flesh to the blender. Pour in the oil. Blend on the highest setting until only tiny pieces of the grapefruit are visible.
2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 102°-103°C (215°-217°F), and maintain this temperature for the next 30 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and let it sit for about 20 minutes so that the oil gets more infused.
5. After the 20 minutes, pour the oil into the prepared fine sieve to catch the coarse particles.
6. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
7. Allow the oil to drip through for about 1 hour or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.

1. For the hot pepper jelly, first pour boiling water over the jar and lid, and let them sit for about 10 minutes. Meanwhile, chop the red pepper, green pepper, jalapeno, and chili into small pieces. Put them in a small pot. Next, add the preserving sugar and apple cider vinegar, and stir well. Bring everything to a boil over medium-high heat and let it simmer for about 10 minutes. Use tongs to carefully remove the jar and lid from the hot water and let them drain. Set aside.
2. Now, test if the jelly is ready by placing half a teaspoon of the mixture on a plate and tilting it back and forth. If it thickens and doesn’t run like water, it’s done and can be carefully poured into the sterilized jar. Let it cool in the fridge until further use.
3. Preheat the oven to 200°C / 400°F. For the cheese cream, peel the garlic clove and finely chop the chives. Add both to a food processor along with the cream cheese, goat cheese, and a pinch of salt. Blend until smooth. Transfer the cream to a small ovenproof dish with a lid (or cover with foil) and bake for about 15 minutes. Then remove the lid and bake for another 5 minutes until the top is slightly browned. Take it out of the oven and let it cool briefly.
4. Finally, spread the hot pepper jelly over the cheese and serve with bread or chips.

1. Put the pickles into the blender. Pour in the oil. Blend on the highest setting until only tiny pieces of the pickles are visible.
2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 104°C (220°F), and maintain this temperature for the next 30 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine mesh strainer over one medium-sized bowl and another fine mesh strainer, with a coffee filter inside it, over another medium-sized bowl.
4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water.
5. Pour the oil into the prepared fine mesh strainer to catch the coarse particles.
6. Then, pour the oil into the second fine mesh strainer, which is equipped with the coffee filter, to catch the remaining finer particles.
7. Allow the oil to drip through for about half an hour or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.

PREPARATIONS

• Here you can find the recipe for the lime coconut oil. You need 30g / 1 oz of the oil.

1. In a medium pot, combine lime-coconut oil, sugar, and popcorn kernels, ensuring all kernels are coated with sugar and oil.
2. Place the pot on the stove with the lid on and set to medium heat. Wait until the first kernel pops.
3. While waiting, zest a lime and place the zest in a food processor. Add 1 tablespoon of sugar and 1 tablespoon of shredded coconut. Pulse a few times until the mixture is fragrant. Set aside.
4. As the kernels start to pop, occasionally shake and gently swirl the pot to ensure even heating. After about 3-5 minutes, all kernels should be popped, and the sugar should have turned a light amber color.
5. Carefully open the lid and pour the popcorn into a large bowl.
6. Immediately sprinkle the topping over the popcorn and mix well to coat the popcorn evenly. Divide the popcorn into two bowls and enjoy!

1. Chop the bell pepper in coarse pieces and remove all seeds. Put the bell pepper pieces into the blender. Pour in the oil. Blend on the highest setting until it becomes a thick consistency and no pieces of bell pepper are longer visible.
2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the oil simmer with the lid partially on for the next 35 minutes. Stir only occasionally, making sure the temperature remains steady and nothing gets burned. The cooking time is essential for all the water to evaporate. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
3. At the end of the cooking process, prepare a bowl large enough to fit the medium-sized pot, filled with cold water and a handful of ice cubes. Also, hang a fine mesh sieve strainer over a medium-sized bowl.
4. Now, place the pot in the ice water and stir to stop the cooking process. Once the oil is almost cold, remove the pot from the water and pour the oil into the first fine mesh sieve to catch the coarse particle.
5. Then, pour the oil into the second fine mesh sieve, which you before equipped with a coffee filter, to catch the remaining finer particles.
6. Allow the oil to drip through for about 30 minutes or maybe more depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.

1. Chop the orange in half and put them into the blender. Pour in the oil. Blend on the highest setting until only tiny pieces of the orange are visible.
2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 102°-103°C (215°-217°F), and maintain this temperature for the next 30 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and let it sit for about 20 minutes so that the oil gets more infused.
5. After the 20 minutes, pour the oil into the prepared fine sieve to catch the coarse particles.
6. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
7. Allow the oil to drip through for about 1 hour or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.

1. Chop the lemongrass into coarse pieces, and put them into the blender. Pour in the oil. Blend on the highest setting until only tiny pieces of the lemongrass are visible.
2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 102°-103°C (215°-217°F), and maintain this temperature for the next 10-15 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and let it sit for about 20 minutes so that the oil gets more infused.
5. After the 20 minutes, pour the oil into the prepared fine sieve to catch the coarse particles.
6. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
7. Allow the oil to drip through for about 1 hour or maybe more depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.

1. Wash and dry the limes thoroughly. Put them into the blender. Since coconut oil solidifies below 23°C (73°F), you need to warm it up briefly so it can be poured over the limes in liquid form. Pour the oil into the blender and blend everything on the highest setting until it becomes pastel green and only small pieces of the limes are longer visible.
2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat, constantly stirring, to a temperature of about 102°-103°C (215°-217°F). Then, let the mixture cook for the next 20 minutes. Stir only occasionally, making sure the temperature remains steady. This cooking time is essential for all the water to evaporate, allowing the perishable solids to settle at the bottom and the oil to float on top. You’ll know all the water has evaporated when the oil in the pot barely bubbles anymore – so if it’s still bubbling vigorously, keep it simmering.
3. Once the oil mixture is no longer bubbling, remove the pot from the heat and let it cool a bit. Pour the oil into the fine sieve to catch the coarse particles.
4. Then, rinse the strainer and hang it over the second medium-sized bowl. Press a coffee filter into the strainer and pour the captured oil into the coffee filter, so that the remaining perishable and coarser particles are caught.
5. Allow the oil to drip through for about 1 hour or maybe less depending on how many remaining particles are in there. Once all the oil has passed through the coffee filter, transfer the collected amount into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week. If you want to use it, fill a glass with hot water and place the oil bottle in it for a few minutes so it can liquefy again.