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June 27, 2013

When your CSA hands you obscene amounts of Napa cabbage, there’s only one thing to do: make kimchi!
We loosely based ours on this recipe. M. used the vacuum sealer to speed up the initial 24-hour salting time (a lot of commenters said they skip this step entirely), and we flavored it with garlic scapes, Asian pears (inspired by David Chang), radishes, and spicy salty Korean goodies from M2M, an Asian market in the East Village.
Now all I can think about is making bo ssam worthy of it….

When your CSA hands you obscene amounts of Napa cabbage, there’s only one thing to do: make kimchi!

We loosely based ours on this recipe. M. used the vacuum sealer to speed up the initial 24-hour salting time (a lot of commenters said they skip this step entirely), and we flavored it with garlic scapes, Asian pears (inspired by David Chang), radishes, and spicy salty Korean goodies from M2M, an Asian market in the East Village.

Now all I can think about is making bo ssam worthy of it….

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Notes from others:

  1. fuckyeahkimchee reblogged this from noraleah
  2. maye said: off topic but tell me about those lovely shelves you have back there…
  3. pinkhotel said: Oh my god. The cabbage. Good lord the cabbage. I had so much of it, I gave a lot of it away. Kimchi was on my to-do list but I missed my window.
  4. shareyourshelf reblogged this from yumwatch and added:
    Where books and food meet.
  5. yumwatch reblogged this from noraleah and added:
    KIMCHI Let’s get up on this recipe, wives.
  6. noraleah posted this