This week's box contains:
- Bianco di Maggio Onions
- Hamburg Parsley (including the root, which looks like a parsnip)
- Summer Squash
- Cherry Tomatoes
- Red Beets
- Savoy Cabbage
The tomatoes aren't quite ripe, so we'll let those sit for a few days. The strawberries will be cleaned and prepped for the freezer for smoothies. I'll roast the beets, onion bulbs and parsley root for a nice chopped salad with toasted walnuts and the romaine.
As for the cabbage... An obvious answer given the holiday weekend is coleslaw, but we're not planning a party and I'm the only person in a two person household who eats it. The next option was soup, but it's too hot here for that. Finally I landed on preserving the cabbage, but how?
Fermentation is a classic option. I've made sauerkraut before and it was fantastic. However, we still have some of that on hand, so I decided to mix it up a bit and try kimchi, a Korean form of fermented cabbage. In our recipe, we passed on the fermented fish and decided to rely on salt and natural fermentation for the processing. Here's what we did:
Vegan KimchiSauerkraut is easy to make, but does require a bit of knowledge to ensure it does not spoil. Full details can be found in the standard sauerkraut recipe found on Wild Fermentation.
1 head savoy cabbage, quartered, cored, and sliced into thin ribbons
2" x 2" piece of ginger, grated
Bianco di Maggio onion "tops" (scallions a good substitute)
3 cloves garlic, minced
1T red pepper flakes
Prepare all the vegetables and place in a large bowl; add salt and red pepper flakes, then mix well. Transfer into a crock (we use a large plastic canister) and cover with a clean plate roughly the size of the crock and press down to start to release the liquid from the vegetables. Top the plate with a clean weight, such as a large bottle of water, then cover the entire stack with a towel and place in a quiet area of your kitchen.
Keep an eye on the kimchi, pressing down down every few hours until the vegetables are submerged; this may take up to 24 hours. If a day has passed and the vegetables are not yet covered, top off with salted water. The fermentation takes a variable amount of time, so check the kimchi frequently ~ tasting as you go. When the texture and flavor you like, move to the refrigerator for longer term storage.
Kimchi is great on its own or as a base for soup. Once ready, we'll post some recipes here.