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.

Lemon and Dill Dandelion Greens

Lemon and Dill Dandelion Greens

3 lbs Dandelion Greens, cut into thirds
2 lbs Leeks or Spring Onions, ½” slices
3 lbs Romaine Lettuce, cut into thirds
2 cups water
1 lg bunch dill, coarsely chopped or 1 Tbl dried
Salt and Pepper to taste
Juice of 1 lemon

Boil enough water to cover dandelion greens.  Once boiling add dandelion greens and cook for 5 minutes, drain. Add dandelion greens and leeks into large cooking pot along with 2 cups water, cook for 20 minutes on medium heat. Add lettuce and continue cooking for 30 more minutes. Add olive oil, salt and pepper and cook uncovered for 15 additional minutes.  Turn off heat and stir in dill and lemon juice. Great served over rice and can be frozen in individual portions.