Kimchi

Recipe courtesy of Heidi, CSA Packing Manager
Adapted from the Urban Country Fair's Skillshare Workshop in Union Square (Somerville)

Chop or shred as many vegetables as you like. Vegetables can include: Tatsoi, Bok choy, carrots, beets, radishes, apples, mustard greens, hakurei turnips.

For every 2 pounds of vegetables, you will need:

- 4c. water
- 1/2c. coarse salt
- 3 chopped scallions (or onion or leek)
- 2 cloves minced garlic
- 1 1/2 T minced hot pepper
- 2 t sugar
- 1 1/2 t minced fresh ginger

In a large bowl, dissolve salt in water. Add vegetables and weigh down with plate. Let sit for 12 hours. Drain vegetables. Mix in other ingredients. Pack into jars. If extra space at top, push bottom of baggie in and fill with
brine to top. Seal jar. Let it ferment in cool dark place for about a week.
Test it occasionally and refrigerate when it's fermented to your liking. Enjoy!