Note from Shannon: I am pleased to bring the voices of our lovely contributors to this space every Tuesday. Please welcome Suzanne, Cultures for Health Customer Representative and Cultured Kitchen-Keeper.
Every Tuesday, I pick up my vegetable box from a local farm, gazing in wonder at all the amazing vegetables. This week, my focus went immediately to the Napa cabbage and bunch of green onions…Kimchi!
I have used other recipes, with very detailed soaking and salting instructions, but this week, to save time, I decided to use the Simple Kimchi Recipe, with a few variations. I only received one head of cabbage and one bunch of onions, so I halved the recipe.
I love to add grated carrots to my sauerkraut, so why not to kimchi, as well? If you use a box grater like I do, leave the large end on your carrot while grating, to keep from scraping your knuckles on the grater. Ouch!
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