Asian Staple
This season has been a challenge figuring out what to hand out each week. We evaluate the plants to try to pick them before their prime passes because of stress from too much rain. The Chinese cabbage and bok choi are peaking now, and just right for making kimchi. This Korean specialty is an example of how Asian cuisine treats the idea of sauerkraut.

Wikipedia notes that “the magazine Health named kimchi in its list of top five ‘World’s Healthiest Foods’ for being rich in vitamins, aiding digesting and even possibly retarding cncer growth.” So we hope you use this week’s share (next week’s for partials) to make this tasty condiment.

Kimchi (adapted from Sunset Oriental Cook Book, ©1984)
1 small Chinese cabbage and 1 bok choi (1-1/2 to 2 lb total)
2 tbsp salt
1 large watermelon radish, cut into matchsticks
2 green onions (including tops) cut into thin slivers
3 garlic cloves, chopped
2 dried red peppers, cut in half or 1 jalapeno pepper, chopped
¼ tsp cayenne
1-1/2 tbsp honey

Cut cabbage into chunks about 1 inch square; place in a large bowl and add 2 teaspoons of the salt. Mix well. Cover and let stand at room temperature until cabbage is wilted and reduced to about half it’s original volume (3 to 4 hours). Rinse thoroughly, drain. Return to bowl along with the radishes, onions, garlic, peppers, cayenne and honey. Mix well. Pack lightly into a 1 quart jar; cover with lid or plastic wrap and let stand at room temperature, tasting often, until fermented to your liking. (In warm weather, fermentation may toke only 1 to 2 days; in cooler weather, count on 3 to 4 days). Store in the refrigerator, covered, for up to 2 weeks. Makes about 3-1/2 cups.