I love being part of a CSA (“community-supported agriculture” program); while the box is usually packed full of my favorite fruits and veggies, there’s always something in there that I have no idea what to do with. Fortunately, the farmers include a handy recipe sheet each week. Last week there was a lovely Napa cabbage, and an easy recipe for quick kimchi. I’ve never had kimchi before, which is a fermented cabbage dish from Korea, but it’s delicious. Try adding it to scrambled eggs for a spicy breakfast treat!
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Steps
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Step #1:
1 head Napa cabbage, 1 C diced carrot, 1/4 C coarse sea salt, 4 scallions chopped (I used chives from my garden since I didn't have scallions), 4 minced garlic cloves, 2T minced fresh ginger, 2T chili powder (I used cayenne), 1t sesame seeds (I used close to 2t since I love sesame seeds!), 1 C water