Fresh or Fermented Kimchi

Fresh or Fermented Kimchi

1 large head of cabbage (Napa, Savoy, or Green)
1 bunch spring/green onions
½ cup carrots, grated
½ cup radishes, cut as matchsticks
1 TBL grated ginger
1 TBL garlic, minced
2-3 tsps sea salt
1-2 tsp crushed red pepper flakes

Cut cabbage into ½ inch strips and separate into ribbons. Cut spring onions into small disks using all of the white part and half of the green part. Combine cabbage, onions, carrots, and radishes in a stainless steel, glass, or wooden bowl along with salt. Stir and squeeze veggies for about 10 minutes or until the juices from the cabbage are released. Add in the garlic, ginger, and red pepper flakes.  Can be eaten immediately or stored in refrigerator for 10 days. To ferment: Sterilize two-quart mason jars and their lids. Pack the kimchi into the jars, pushing the contents down so that liquid covers the top of the vegetables. Loosely place lids on jars and leave at room temperature for three days. Store in refrigerator for up to a month.

Buttered Cabbage

Buttered Cabbage

1 small head cabbage about 2 ½ lbs
4 Tbl butter
Salt and pepper
extra dollop of butter
Optional seasonings 1 tsp caraway seeds and ½ tsp celery seeds

Bring a large pot of well salted water to a boil.  Remove outer leaves from cabbage and cut cabbage into quarters and discard the core, then cut into 2 inch pieces.  Submerge cabbage into boiling water for 2-3 minutes, then drain.  Return cabbage to pot and stir in butter, salt and pepper, and optional seasonings.  Serve in bowls with extra dollop of butter melting on top.