This recipe mimics Kimchee but it’s not as strong.
Yield: 16 servings
1 head white cabbage or Napa cabbage (about 2 pounds)
2 to 3 red chilies, seeded and diced
3 inch long piece of ginger root, peeled and julienned
1 T. turmeric, ground
1/2 cup cilantro leaves, chopped
4 garlic cloves, chopped
2 t. Thai fish Sauce
1 cup rice vinegar
1/8 soy sauce
Cut cabbage in 1/8 strips, remove core. Place in 1 gallon glass or ceramic container with nonmetallic lid (DON’T use plastic). Bring all the ingredients to a boil, simmer for 10 minutes. Pour this hot mix over the cabbage. Cover and store in the refrigerator for 3 days to 1 week before eating. It will keep for 1 to 2 months.
Welcome food enthusiasts!
The beautiful, spray free produce our farmers grow enables their families and customers alike to eat REAL and GOOD food. We hope you enjoy these recipes starring items grown for our C.S.A and the farmer's markets. Happy eating!