Presenting the first of the two winning Can-It-Forward recipes, to celebrate preserving the harvest. This one comes from Chris Ericsen and Keri Padon of Portland, Oregon–second-time winners! I’m sure they are still working their way through the bounty of pectin from last year, but this year they will enjoy even more canning goodies from Ball. And we will all enjoy their flavorful fresh kimchi, bursting with spice and so easy to make. It’s not processed, so it stays crunchy and salad-like, but isn’t shelf-stable–keep it in the fridge. Chris suggests adding dried shrimp, too, for “extra funk.” They can be found online or at Korean markets, as can the chili powder.
Makes 2 quarts
1 head Napa cabbage in 1-inch Dice
2 tablespoons salt
2 tablespoons sugar
3 tablespoons minced garlic
3 tablespoons minced fresh ginger
3 tablespoons fish sauce
1/4 cup: Korean chili powder
1 bunch green onion, sliced
1 bunch cilantro, sliced
4 tablespoons toasted sesame seeds
1: Combine the cabbage, salt, and sugar in a large bowl. Let sit for 20 minutes to draw the liquid from the cabbage. Squeeze the excess liquid from the cabbage.
2: Toss the remaining ingredients with the cabbage. Taste for seasoning. Too spicy? Not salty enough? Note: If it is too spicy add more sugar and that will tame it.
3. Pack into 2 clean quart jars, seal, and refrigerate. It will keep for several months.
Celebrate the season by learning to preserve the harvest! Ball hosts today’s International Can-It-Forward Day, with demonstrations and lessons by top canning experts, hosted from New York’s Union Square by Hugh Acheson. Head on over to the live webcast here starting at 10:00 am EST. Highlights include: urban gardening and herb preservation (10:45 am EST) and how to make peach sriracha (!!) with Food in Jars‘ Marisa McClellan.
I’m also happy to announce the winners of Spooning’s Can-It-Forward recipe contest! Ann Forsthoefel (of Portland, OR) for her Tarragon Beets and Chris Ericsen and Keri Padon (also of Portland, OR) are in the winner’s circle for the second year in a row with their Refrigerator Kimchi. Check back this week for the recipes! They will receive a bounty of Ball goodies, including their new Heritage Collection Spring Green canning jars, an herb preservation kit, and more. Congrats to the winners!
August is Home Plate Month at the Heath Ceramics store and showroom in Los Angeles. Bring in dinnerware in good condition (any brand plates, mugs, bowls etc.) and get 25% off a piece of corresponding Heath ware. Your donated dinnerware will go to the Skid Row Housing Trust, which provides housing and help for the city’s homeless, in buildings designed by top architects. Heath dishes are heirloom-quality, handmade in Sausalito, and will bring you and your family so much happiness. This month, you can do the same for a homeless family with your donation.
Heath is located at 7525 Beverly Boulevard in Los Angeles.
Hot kitchens aside, August is the best month to get to canning–what with all those late-season berries softening on the vine, peaches galore, and tomatoes and zucchini going bonkers, you need to preserve the bounty before it’s gone! And nothing brightens a winter day like opening a jar of summertime jam, salsa or pickles. Every year, Ball celebrates the canning season with an event they call Can-It-Forward Day, when they gather in New York’s Union Square for a full day of canning and how-tos, all streamed live on the web. This year’s Day is August 16, the host Hugh Acheson, and the scope international, with events taking place in Canada, South Africa and Australia.
In honor of the event, and in support of the effort to get everyone to try their hand at canning, Spooning is offering it’s third sort-of annual Canning Recipe Contest. Submit your original (or family-heirloom) canning recipe here (plus a photo, if possible) and you are in the running to win fabulous prizes courtesy of Ball. Two winners will receive an array goodies plus see their recipe published on Spooning! Submit your recipe by Friday, August 15, and be sure to join the Can-It-Forward festivities online on August 16.