When I am writing my CSA newsletter at the eleventh hour, I am furiously looking for recipes to help my customers enjoy the products included in their share.
We added this recipe in response to farmers requesting more recipes for napa cabbage, which grows so well here. However, customers are often flummoxed by this veggie.
Cabbage, cabbage, everywhere – this is the time of year for the versatile Brassica. Napa cabbage (also called celery cabbage and Chinese cabbage) grows well in our region and is often found in fall CSA shares, farmers’ markets, and farm stands, so here is an easy recipe for this crunchy vegetable.
Napa is a leafy vegetable that is low in calories but high in fiber, antioxidants, vitamin C & K, and folic acid – that’s a lot of bang for the buck! And, it happens to be versatile and delicious.
Kimchi is a traditional Korean fermented vegetable condiment. This unfermented take on kimchi is quick, easy, delicious, and a great way to enjoy the bounty of napa cabbage available this time of year. I found this recipe on sheknows.com, and it takes just a few minutes to prepare and can last in the refrigerator for several weeks.
The heat comes from the sambal oelek, which is a Southeast Asian hot chili pepper sauce that you can find in many stores in the International aisle. You can adjust the amount of chili paste you add to the kimchi to make it more to less spicy.
Adapted from she knows.com
1 head napa cabbage, rough chopped
8-12 cloves garlic, sliced
3 Tbsp sambal oelek chili paste
1/2 cup rice vinegar
salt to taste
Rough chop cabbage and mix with vinegar, chili paste, salt, and sliced garlic. Store in a glass jar and refrigerate overnight.