Using sound judgment to be more self-reliant.
First off, I make no claims that this is authentic Korean kimchi – but it is tasty. The recipe is adapted from the original “Wild Fermentation” book by Sandor Katz. He called it “Baechu (Cabbage) Kimchi”.
We decided to give the recipe try last year when we had a bumper crop of cabbage and an assortment of other bits like snow peas and radishes. Thus, “clean the garden kimchi” was born….
When I made haluski for the first time, the family’s response was, “Ha-whata?” Now they ask for it by name when they know I’m picking cabbage, and even the youngest, my fussy eater, loves it. I kid you not – both boys ate leftover haluski for breakfast this morning. I make an assortment of things with cabbage, including sauerkraut and coleslaw, but this is one of our family’s favorite cabbage recipes….
