Classic Kimchi

1 head Chinese cabbage, cut into 1” wide strips

2 carrots, cut on the diagonal into 1/8” slices

1 bunch scallions

1 hot chile pepper or dried red chile flakes

1 tablespoon salt

1” knob fresh ginger

1.      Place all the ingredients in a large bowl.  Gently massage the mixture with your clean hands until the vegetables start to release some water.  Keep massaging until you see significant liquid.

2.      Place a clean plate over the mixture so that it covers everything right to the edge of the bowl.  Let sit on your counter for 3-5 days, and taste every day to test tanginess.

3.      Once kimchi has reached your desired tanginess, it should all fit into a quart-sized mason jar and can be kept in the fridge to halt fermentation for up to a few weeks. 

Radish Salsa

Can't wait for tomatoes?  Try radish salsa!  We like it served on top of salmon fillets and a bed of salad greens.


  • 2 bunches French Breakfast or Easter Egg radishes, diced or sliced
  • 1/2 bunch cilantro, roughly chopped
  • 1/2 bunch scallions, finely chopped
  • pinch salt
  • juice from 1 lime

1. Mix all ingredients together in a bowl, and toss to combine.  Serve right away, or allow to sit for a few hours or overnight for the flavors to blend. 

Colorful Winter Salad

1/2 lb carrots, washed and trimmed

1/2 head purple cabbage

1/2 lb beets of any color

2-3 scallions

Small bunch cilantro or parsley

1/4 cup olive oil

1/4 cup apple cider vinegar

1 Tablespoon soy sauce

1 teaspoon pepper

1 Tablespoon sesame seeds

Juice of 1/2 a lime (optional)

1.  In a food processor or with a box grater, grate the carrots, cabbage and beets to similar size shreds.  Chop the scallions and herb finely.

2.  Whisk the olive oil, vinegar, soy sauce, pepper, sesame seeds and lime if using in a small bowl.

3.  Mix all the vegetables together in a large bowl and pour the dressing over the top.  Mix well and serve immediately, or chill and serve later when the flavors will be more intense.