• Posted by Califia Suntree on August 26th, 2014, 5:58 AM

    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.

    Refrigerator Kimchi 

    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.

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