Here is the list of what to expect this week:
Cabbage (Green, Napa)
Herb Bunches (Basil, Parsley)
Kale (Dino, Curly, Russian)
Onions (Red, Yellow)
Tomatoes (Heirloom, Slicing)
Zucchini / Patty Pan
1 head napa cabbage, chopped into thin strips or chunks
2-3 carrots, peeled and cut into strips or disks
5 radishes, cut into disks
1 chunk ginger
2-3 garlic cloves
1 shallot / onion
Mix together a brine solution of 3 tablespoons salt / 1 quart water. Place cut cabbage, carrots, and radishes in a large bowl and cover in brine (multiplying the brine recipe as needed). Let sit ~8 hours / overnight.
Drain vegetables, reserving some brine. Mince ginger, garlic and onions, as finely as possible. Mix with the drained vegetables. Pack tightly into a large jar. Add enough brine as needed to submerge vegetables. Fill a small leak-free plastic bag with brine and place inside of jar, on top of vegetables (this serves to keep the vegetables submerged). Lightly place lid on jar.
Leave the kimchi to ferment on the counter for 7 - 10 days. Taste it as it is fermenting, and place in fridge when it has fermented to your liking. Kimchi will keep for many months in the fridge and is an excellent way to preserve the bounty of the summer!