Dead-Easy Kimchee
As has been noted, I'm a fan of pickled and fermented things. Something about the bite of a really good pickle, or this kimchee, makes a perfect compliment to just about anything. Last year, I had the delightful experience of taking a workshop focused on fermented foods, and I discovered this easy recipe for kimchee, which I was able to make abundant amounts of with last year's farmshare. I'm still waiting for this year's haul of daikon and Napa, so alas, I haven't been able to make it this year, but I can't wait to have it again.
For those who aren't familiar, Kimchee is a classic Korean pickled cabbage. It's very similar to sauerkraut (in fact, the process is about the same), but involves a wider variety of veggies, different cabbage, and it's normally made with a spicy red pepper paste.
This stuff is dead easy and the tastiest thing ever. It's very similar to the white kimchee they serve at the little Korean place in Porter Exchange, which exists sans the red pepper paste, and thus is spicy and lovely, but not quite as super-vinegary as your standard kimchee.
Basic recipe:
1 head of Napa, cut into biggish bits
1 medium daikon, cut in half lengthwise and sliced on the mandolin
2 large carrots, sliced on the mandolin
1 bunch of scallions, cut into bits (white parts and all)
1 long chili, sliced (seeds and all - more if you want it hotter)
Put all of this in a big bowl and toss it with a heavy hit of kosher salt. Let it sit for about three hours at room temperature, playing with it every half hour or so to get the veggies to release a bunch of juice (you want enough to cover it when it's in the jar).
Then, stuff the whole thing (liquid and all) into a big jar, push the veggies down so they're completely submerged, and weight them with a water-filled Ziploc bag (just as much water as it takes to fit the whole thing in the jar). Cover the jar and let it sit at room temperature for about a week. When it tastes right (you'll be able to tell when it's done - it'll be quite pungent, and have a nice pickled flavor), take out the Ziploc and move it to the fridge. It'll keep for at least three weeks comfortably.
I must note that, should one attempt this at home, it's important to open the jar OVER THE SINK the first time, especially if you weighted the veggies with a ziploc bag like I did. I'll also note that, to the recently acquainted, this stuff will be very pungent (read: stink to high heaven), so you want to make sure that you're using a glass container that's very clean, and you might want to have a few that are reserved for kimchee and other pickles. They're very useful come summertime.