• Booch Bar

A hot toddy, some spicy kimchi and a vegan bolognese that the kids will love.

Hey Booch Group! We're starting this one off a little differently - we're going straight for the booze. A hot toddy is a great way to feel a little better if you're under the weather and adding booch to this age old recipe gives you the added benefit of probiotics. We've also added an awesome vegan recipe that the kids will love. If your family is anything like ours, getting the kids to eat anything healthy can be a struggle - even harder is getting everyone to agree on the same thing to eat! The vegan bolognese recipe is a winner in our house and both kids love it without fail. Remember, some of these ingredients we can deliver straight to your door, Just go to our Home Delivery page. Enjoy!


Kombucha Hot Buttered Toddy


1 teaspoon Nuttelex butter

½ orange, juiced

1 teaspoons brown sugar

2 cups kombucha

1 cinnamon stick

4 whole cloves

½ cup brandy


INSTRUCTIONS

  1. Melt butter in a saucepan over low heat. Add orange juice and brown sugar; stir until sugar dissolves, 2 to 3 minutes.

  2. Stir in kombucha, cinnamon stick, and cloves. Simmer gently until flavors combine, about 5 minutes.

  3. Stir in brandy and pour into mugs.



Vegan Kimchi

1 medium Napa cabbage, about 2 lbs (savoy, green or any combo works too)

1/4 cup sea salt or other coarse salt

6  cups water

3/4 sweet apple (I used fuji), chopped

1/2 small white onion, chopped

1 1/2 inch ginger, chopped

1 – 2 cloves garlic

3 tablespoons Korean red chili powder (gochugaru) or 1 tablespoon each cayenne & paprika

3 – 4 green onions sliced



INSTRUCTIONS

  1. Preparing Cabbage: Quarter cabbage and chop laterally into about 2 inch pieces. Place cabbage in an extra large bowl or pot. Combine salt with 2 cups of lukewarm water, stir to dissolve salt. Pour salt water over the cabbage and add remaining 4 cups, stir to mix. If you can, place a plate or circular baking dish of sorts on top to submerge the cabbage (I used a pie dish), place something with a good amount of weight on top to hold down if necessary (it’s not completely necessary but will help to evenly wilt the cabbage). Give cabbage a good mix every now and then. Let soak for 2 hours, up to 12 if you like. I found that 2 – 4 hours was enough and didn’t see much change between the two times.

  2. Make your seasonings: While cabbage is soaking, combine apple, onion, ginger and garlic in food processor/blender and process until fairly smooth.

  3. In a small bowl, mix the chili pepper with a small amount of water to make a wet paste. You can just as easily blend it with the apple/onion mixture adding a couple tablespoons of water as well.