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Hot, Salty and Sour Kimchi
¼ lb ginger (peeled and cut into chunks)
¼ lb fresh chili peppers (trimmed of stems, seeded if desired)
2 tbsps whole, unrefined cane sugar ( find it here )
2 tbsps fish sauce ( find chemical-free fish sauce here )
¼ cup unrefined sea salt (divided)
2 large heads Napa cabbage (chopped into large chunks about 2 inches by 2 inches)
1½ lbs carrots (scraped and cut into finger-length sticks ¼-inch thick)
1½ lbs daikon radish (scraped and cut into finger-length strips ¼-inch thick)
8 heads garlic (peeled and chopped)
1. Place ginger, chili peppers, sugar, fish sauce and 1 tbsp sea salt into a food processor. Process until you form a smooth paste.
2. Place chopped cabbage into a large mixing bowl, sprinkle with remaining sea salt and cover with warm (not hot) water. Stir until sea salt dissolves and allow the cabbage to sit for twenty to thirty minutes. Drain the cabbage and pat it dry.
3. Place the cabbage, carrots, radish and garlic in a large mixing bowl. Spoon in the chili and ginger paste you prepared in step #1 and toss to coat.
4. Transfer the mixture, cup by cup, into a gallon-sized vegetable fermenter or fermentation crock ( available†here†) and pound down with a wooden spoon until the vegetables release their juice. Continue layering and pounding until all the vegetables have been transferred to the crock. Pound again until the vegetables have released all their juice and the level of brine fully covers the vegetables and that the vegetables rest within one inch of the crock's lip.
5. Weight the vegetables down with your crock's weight or a small sterilized stone, cover and ferment at room temperature for at least one week before trying the kimchi. If you prefer a sourer flavor, ferment longer. Transfer to the refrigerator when the kimchi has reached the desired level of sourness where it will keep for at least six months.
Peach Salsa Recipe
1 lb tomatoes, diced
1 bell pepper (4 oz), seeded and finely diced
2 jalapenos, seeded and finely diced
1 medium onion, finely diced
1½ lbs peaches, diced
½ bunch cilantro, chopped
2 Tbsp lime juice
1½ tsp salt, or to taste
¼ tsp freshly ground black pepper or to taste
1. Chop tomatoes and transfer them to a large bowl.
2. Finely chop seeded bell pepper and jalapeños. Finely chop onion and
transfer all your veggies to the bowl.
3. Dice the peaches. I liked the slightly larger dice for peaches to give them
more of the center stage in this salsa. No need to peel them. You won't
notice the peels and the color is prettier with the peel on. Transfer peaches
to your bowl.
4. Add ½ bunch chopped cilantro, 2 Tbsp lime juice, 1½ tsp salt and ¼ tsp
pepper. Add more salt and pepper to taste if desired. Fold everything
together until well mixed and enjoy!