[3/15 - Give-away update: Z. picked Kristen! We'll arrange for the transfer. Then he also picked Jeannie, which wasn't really a plan but I'll come up with something good. Thanks for entering, everyone.]
Though I don’t have a winter CSA, I do know enough generous people who do that I find myself occasionally over-run with winter vegetables.
It’s hard to call this a problem, but the presence of two entire Napa cabbages did require some sort of plan. And since we’re down to two jars of last summer’s pickles, kimchi seemed to make sense.
First, if you have any interest in Korean food, you must immediately go and visit Maangchi’s site. She is so adorable and is a one-woman empire of amazing food over there in her virtual kingdom. Plus she has a hot pink wig.
I was fascinated by her instructions, but actually followed this recipe. Both start with brining the cabbage for 12 hours, and then straining it. (Hey look – midway through the brining I got an email that my camera had turned up at the Y! Yay! Cabbage pictures!)
Then I made the spice mix, and mixed it in with the drained cabbage. I so wish I had checked for paprika on hand so I could have tempered the heat to mimic the much milder Korean pepper that’s usually used for this. I consoled myself that the jar of cayenne I pulled out was at least 4 years old … but the mix was still pretty darn hot.
Then, because I had made something like a triple batch, I packed it into two 1/2 gallon jars, topped it with the reserved brine, and then used brine-filled freezer bags as tops.
Now they’re off to the basement to lurk in a cool corner for 3 – 6 days before it’ll be decanted into smaller jars. Actually, I know that it will be precisely 4 days, since that’s when we’ll be back from our quick trip to NYC and I’m sure I’ll be dying to test it as soon as we walk in the door.
Want to try it too? Leave a comment here on the blog (or on Facebook Networked Blogs) if you’re here in Burlington, and I’ll pick someone at random to give one to on, oh, March 15.