One of the farmers had a surplus of napa cabbage that was unsellable: The leaves were too loose, their tips were sun-burnt, and the earwigs had been voracious. I took home a dozen or so heads, for myself as well as a couple fermenting friends. Unfortunately, by the time I finally sat down to make kimchi 2 days later, the cabbage was a right mess. From 4 heads, I barely eked out 2 pounds of useable veg!
I honestly thought of tossing the whole lot into the compost, but with the gift of green onions from a neighbour, and the other ingredients on hand, I pressed forward.
4 days on the counter, then into the fridge. Yum.
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