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FareShare Gazette -- October 2007 Recipes

This FareShare Gazette -- October 2007 Recipes recipe uses Salt, Soy Sauce Tamari, Water, Coarse Salt, and Red Pepper Flakes. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/2 cup
• 2 tsp
• 1 tbsp
• 1 cup
• 3/4 cup
• 3 cup
• 2 1/2 tbsp
• 3 tbsp
• 1 1/2 cup

Method (preview)

1. 1

   Peel Daikon, cucumber and turnip; slice 1/4-inch thick.

2. 2

   Layer whole cabbage leaves, sliced Daikon, cucumber and turnip in a large bowl.

3. 3

   Between layers, liberally sprinkle with 1/2 cup salt.

4. 4

   Cover with water and place a wide plate or pot on top to submerge them.

5. 5

   Leave overnight or at least 12 hours.

6. 6

   Drain and rinse vegetables in a colander.

7. 7

   Julienne each vegetable into a uniform shape.

8. 8

   Return them to the large bowl; add spring onions, garlic, ginger, chili flakes, soy/tamari, salt and 1 cup water.

9. 9

   Toss to combine.

10. 10

    Spoon the vegetables with liquid into a large crock or clean jars. Cover tightly or cap.

11. 11

    Refrigerate for 3 days before opening. Everyday, turn jars upside down a couple of times to distribute spices or, stir vegetables in the crock.

12. 12

    Store in refrigerator.

13. 13

    Rinse the cabbage in cold water and drain.

14. 14

    Cut the cabbage into 1 1/2-inch squares.

15. 15

    Sprinkle with salt, add the water and let stand overnight.

16. 16

    Rinse the cabbage in cold water and drain. Using a wooden spoon, blend the remaining ingredients and stir this well into the cabbage pieces.

17. 17

    Pack into a quart jars and cover.

18. 18

    Place the jars in a plastic bag to prevent the odors from spreading to other foods.

19. 19

    Refrigerate and let stand four to five days to cure.