This cucumber recipe is a common side dish banchan on a traditional Korean dinner table but it’s great on it’s own! It’s fresh, quick and super easy to make. It keeps in the fridge for a very long time because the salt acts as a natural preservative. The longer it sits, the less crisp the cucumber will be and the more infused the flavor of the sauce will be. Not a bad trade off.
3 medium size cucumbers, cut in half and then diagonally 1 tablespoon korean red chili pepper flakes 2 tablespoons white vinegar 2 cloves garlic, finely minced 1 tablespoon sesame oil 1 teaspoon toasted sesame seeds 1 teaspoon sugar 1 tablespoon soy sauce 1 teaspoon salt to start
1. Combine all ingredients into a large bowl and toss. Salt to taste and enjoy!
Making traditional kimchi is extremely time-consuming so when I’m in a pinch, I make this fresh version and it’s delicious!
1 head of napa cabbage 2 tablespoons of korean red chili pepper flakes (you can add more for a more intense spice) 2 tablespoon sugar 2 tablespoons white vinegar 1 tablespoon soy sauce 2 tablespoons sesame oil toasted sesame seeds 3 stalks of scallion 1 small carrot
Combine sauce ingredients until well combined and set aside.
Cut napa cabbage into long strips, cut scallions on a slant into 1-2 inches long, cut carrots into matchsticks
Combine all ingredients into large bowl and toss.
Garnish with toasted sesame seeds
Korean cooking is very much to taste so if you like things spicier, add more red pepper flakes. If you like things a bit tangier, add more white vinegar. You get the idea. Hope you enjoy this different take on kimchi!
Do you have several napa cabbage and other random CSA veggies hanging out in the bottom of your fridge? Here is one way to preserve them and enjoy a spicy, sour, crunchy treat that is rich in probiotics. Jeff, a CSA work-trade member of the farm, shared this recipe with us. He ferments about half of his weekly share to keep up with the harvest and preserve some of these goodies for later.
You’ll need a scale for this recipe, it is important to weigh out the cabbage and salt. You’ll also need clean jars and lids (re-used pickle jars or wide mouth canning jars are fine), and some very large pots or bowls to mix everything. Make sure to have very clean hands, too.
15 lbs. chopped Napa cabbage 7 ½ T. salt (or ½ T. salt per pound) Mix salt with the cabbage and let wilt for a few hours, while chopping the other vegetables and making the pepper sauce. This will make it easier to pack into the jars.
3 ½ lbs (or more) chopped carrots, daikon radishes, onions, leeks, sunchokes, etc.
3 C pepper sauce (recipe follows)
Add the other chopped vegetables to the wilted cabbage, and mix in pepper sauce (recipe below).
Pepper Sauce – Combine all ingredients in a blender or food processor 3 C dried hot peppers, such as Anaheim, chile, cayenne, etc. (we recommend milder peppers, or look for Korean chile flakes…cayenne is too hot) 1 C powdered brown rice (you can grind this in a coffee grinder) 3 C water 2 C fish sauce (optional) 5 cloves garlic, pureed in ¼ C water (we added more) ¼ C dried ginger, or fresh to taste (we added more)
For a less spicy version, try adding only ginger and garlic. You could add paprika for the red color but no spice.
Mix all ingredients together and pack into jars, leaving space at the top for the Kim Chi to expand as it ferments. Lid the jars, leaving enough looseness for the carbon dioxide to escape as it ferments. Set in a bowl or deep pan to catch any juices that escape, and let ferment for 3-7 days, to taste. Check jars and keep the top of the kimchi submerged in brine by pressing down with a clean utensil or the bottom of a small jar. You can also place a cabbage leaf on top if you like while it’s fermenting. When it is finished, tighten lid and refrigerate.
