Recipes

KIMCHI

Winter always presents us with a great opportunity to experiment and play in the kitchen. So many cold Sundays to spend by your stove, trying out a recipe from a new cookbook or simply re-hashing an old favorite. We also have the opportunity dive into some recipes that require time and patience before we can dig in.

Fermentation is the perfect example of this. Pickles, kraut, and our favorite, Kimchi. As the snow flies and the long cold nights drag on, it’s the perfect time to watch something slowly take shape on your counter and transform into something wonderful and complex.

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Ingredients
 1 Head Napa Cabbage
 ½ cup Kosher or Sea Salt
 1 tsp Sugar
 2 tbsp Water
 ½ cup Radishes, sliced thin
 1 Bunch Green Onions
 2 tbsp Korean Red Pepper Flakes (Gochugaru)

Directions
1

Slice the cabbage into 1-2” thick pieces.

2

Place in a large bowl and rub with salt. Rub into the leaves to ensure good coverage. Let stand for ½ hour.

3

Drain the liquid from the bowl and discard.

4

Rinse the cabbage until all salt is gone. Let drain in a colander until mostly dry.

5

Place sugar and water in a large bowl and swirl to dissolve sugar. Add cabbage, radishes and green onions. Toss to combine while adding the red pepper flakes.

6

Stuff the mixture into a jar that is just big enough to hold it all. Tightly pack the mixture into the jar, squeezing out as much air and space as you can. You should have about ½-1” of space between the top the the mixture and the opening of the jar.

7

Loosely affix a top to the jar and place on the counter for 2 days, allowing it to begin fermenting.

8

Once it has begun fermentation you may tighten the lid and place in the refrigerator. Let stand for about 1 week.

9

Enjoy as a condiment or side dish.

 

 

Ingredients

Ingredients
 1 Head Napa Cabbage
 ½ cup Kosher or Sea Salt
 1 tsp Sugar
 2 tbsp Water
 ½ cup Radishes, sliced thin
 1 Bunch Green Onions
 2 tbsp Korean Red Pepper Flakes (Gochugaru)

Directions

Directions
1

Slice the cabbage into 1-2” thick pieces.

2

Place in a large bowl and rub with salt. Rub into the leaves to ensure good coverage. Let stand for ½ hour.

3

Drain the liquid from the bowl and discard.

4

Rinse the cabbage until all salt is gone. Let drain in a colander until mostly dry.

5

Place sugar and water in a large bowl and swirl to dissolve sugar. Add cabbage, radishes and green onions. Toss to combine while adding the red pepper flakes.

6

Stuff the mixture into a jar that is just big enough to hold it all. Tightly pack the mixture into the jar, squeezing out as much air and space as you can. You should have about ½-1” of space between the top the the mixture and the opening of the jar.

7

Loosely affix a top to the jar and place on the counter for 2 days, allowing it to begin fermenting.

8

Once it has begun fermentation you may tighten the lid and place in the refrigerator. Let stand for about 1 week.

9

Enjoy as a condiment or side dish.

Kimchi
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