Ingredients

1 medium head (2 pounds) napa cabbage
1/4 cup sea salt or kosher salt or other iodine free salt
Spring, Distilled or Purified Water
1 tablespoon grated garlic
1 teaspoon grated ginger
1 teaspoon sugar
2 to 3 tablespoons seafood flavor or water
1 to 5 tablespoons Korean red pepper flakes (gochugaru)
8 ounces Korean radish or daikon, peeled and cut into matchsticks
4 scallions, trimmed and cut into 1-inch pieces

Directions

Slice the cabbage into 2-inch-wide strips. Salt the cabbage and put into a large bowl with salt. Massage the salt into the cabbage until soft then add enough water to cover the cabbage. Put a plate on top and weigh it down with something heavy (a can of beans works) so that cabbage stays submerged. Let stand for 1 to 2 hours. Continue reading →

Select ripe or slightly overripe fruit.  Choose your favorite type of fruit

Wash fresh fruit or berries in cool water. Remove peel, seeds and stem.

Cut fruit into chunks. Use 2 cups of fruit for each 13″ x 15″ inch fruit leather. Pureé fruit until smooth.

Add 2 teaspoons of lemon juice for each 2 cups light colored fruit (like pears, apples or bananas) to prevent darkening.

For drying in the oven a 13″ X 15″ cookie or jelly roll pan with edges works well. Line pan with plastic wrap being careful to smooth out wrinkles. Do not use waxed paper or aluminum foil.

Spread pureé evenly onto the pan.  Don’t get too close to the edge. Approximate drying times up to 18 hours in an oven at 140 degrees. Continue reading →

Ingredients

3/4 cup Worcestershire sauce
3/4 cup soy sauce
1 tablespoon smoked paprika, or to taste
1 tablespoon honey, or more to taste
2 teaspoons freshly ground black pepper
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1 teaspoon onion powder
2 pounds beef top round, thinly sliced

Directions

Add Worcestershire sauce, soy sauce, paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder together in a large bowl and whisk until incorporated.  Add the thinly sliced beef to bowl and stir until the beef is completely coated. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight. Continue reading →

Ingredients

Bananas
Lemon juice
Water
Kosher salt (ptional)
Cinnamon (optional)

Directions

Peel the bananas and slice them very thin.  Brush with lemon juice to prevent excessive browning.

Bake at 250F for about 1½ – 2 hours turning half-way through baking time.  Let cool completely before storing.

For savory banana chips sprinkle with salt.  For a sweeter chip use cinnamon and riper bananas.