Easy Napa Cabbage Pickles :: Hakusai Tsukemono

Amount	Measure	Ingredient	Prep Method
1	Head	Napa Cabbage

Directions:

Often the best produce come with some hitchhikers so if using a garden napa you’ll want to take the time to wash and lightly brine as follows.  Trim the outer leaves, cut the napa into quarters lengthwise and soak with 2 T salt & 1 Cup white vinegar in plenty of water to cover overnight.  Rinse, wash well and cut into thin strips and soak in fresh clean water.  Use a spider to transfer the napa to a colander.  When the soaking water is free of critters drain well. 

Weigh the cut napa.  Use this pickling recipe for each pound of napa.  

1/2	Cup	Rice or Cider Vingegar
1	Tablespoon	Sea salt
1	Tablespoon	Sugar

Bring the above to a boil and pour over the napa in a wide glass bowl.  Weigh down w/ a plate and put a weight on top, such as a large can, or a tea kettle filled w/ water.  After 30 mins stir well.  It will already have produced a lot of liquid.  Stir in

1

Tablespoon

Avanti Power Ginger Puree

Weight the mixture for another hour or so, then pack into jars.  The brine that results from this pickle is neither too salty or sweet and thus can be used for dressings, sauces & other cooking functions.  This piquant pickle is good w/ all Asian fare.  It’s loosely based on Japanese tsukemono and macrobiotic flash pickling techniques.  It keeps in the fridge for up to one month.  Use it as you would kraut, kim chee & relish.  

Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well

Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

Meaning 'forward' in Italian, Avanti Natural is a culinary philosophy that integrates the best of traditional European and Asian healthful eating with the latest nutritional information for optimum health.

At Avanti Natural, we believe that you don't have to sacrifice taste to eat healthy.  You can Eat Well & Live Well.  Follow us on social media to see what Avanti is up to now.  We are Whole Foods Experts.  Post photos of your versions of Avanti Natural recipes on our Facebook, Pinterest, Twitter and YouTube pages.  Check our blog on the website for how to recipe blogs.  We’re excited to see and share your culinary creativity!

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Avanti Everyday Miso Soup

At some point most every day, a delish and healthful cup of miso soup always hits the spot.  Here's the easy way to get your probiotics, vitamins and fresh garlic & onions all at once.  I start w/ a cup or bowl that holds about 2+ cups of liquid.  Use a small whisk to scoop out a generous tablespoon of your favorite organic miso.

Add in a small clove of minced garlic, about a teaspoon or two of any handy minced greens.  Pictured are golden and red beet greens w/ some chives & a whisper of minced ginger.  Sometimes I mince the ginger, and sometimes I put coin sized slices in and munch on them as I go.  I also like a little pickled minced onion.  No more than a teaspoon.  I make mine by finely dicing a large yellow onion and adding in about a teaspoon each of sea salt and honey.  Combine in a glass jar.  I add some spices like turmeric, fenugreek or curry powder.  Then I top it off w/ living champagne or apple cider vinegar (with the Mother of vinegar).  I let it cure for a few days at room temp.  And what's left goes into the fridge until it gets used up.

On top of your miso mix add about 3/4 cup of cool, best quality water.  I let this mix sit and cure for an hour or overnight.  

When you're ready to enjoy this living food probiotic flavor treat, boil up some quality water.  Once boiling, turn off the heat and let it sit for 5 mins or so.  Top off your soup w/ about 3/4 cups hot water, stir again and drink it up w/ gusto.  You don't want to boil the miso or you'll damage the beneficial probiotic bacteria.

Itadakimashyo!  So tasty!!

Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well

Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

Meaning 'forward' in Italian, Avanti Natural is a culinary philosophy that integrates the best of traditional European and Asian healthful eating with the latest nutritional information for optimum health.

Our successful restaurant Avanti Café was located on 17^th St in Costa Mesa from 2005 through 2014.  Follow us on social media to see what is new and in store for Avanti in our culinary futures.

At Avanti Natural, we believe that you don't have to sacrifice taste to eat healthy; you can Eat Well & Live Well

We are Whole Foods Experts  It’s time to take Avanti Natural to restaurant menus & kitchens everywhere.

Post photos of your versions of Avanti Natural recipes on our Facebook, Twitter and Instagram pages.  We’re excited to see and share your culinary creativity!

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