The Miracle of Controlled Spoilage (bis)

“Preserving was almost a mania with Mrs. Bergson…
When there was nothing to preserve, she began to pickle.” 
—Willa Cather, “Death Comes for the Archbishop” (1927)

Fermented foods still amaze me. Not only are they bursting with flavor and so incredibly good for you, but they basically make themselves; you simply provide the proper conditions and let nature take it's course...salt some food, put it in a bucket and wait. Yup, it's that simple. Kim-chi, or spicy Korean sauerkraut, is my favorite. I've posted this recipe many times before but not in a while. I was prompted to re-post the recipe after tasting my latest batch of the good stuff (pictured). Being as hot as it has been it didn't take long to ferment and geeeze o' man is it delicious...bubbling and bursting with flavor and nutrients in each bit. This is so easy to make; I hope you try it. If you're interested to read more about fermented foods (and would like a bunch more recipes) here are a couple articles I wrote for Artvoice on the subject a few years ago (click here and here). If you'd like to delve deeper into fermented foods, I recommend this book.

Kim Chi
(Korean-Style Sauerkraut)

1 head Napa cabbage, cut into two-inch pieces
1 small daikon, grated
2 tablespoons kosher salt
2 cloves garlic, minced
1 small piece ginger, minced
1 small onion, minced
2 tablespoons chili paste
1 tablespoon sugar

Mix all of the ingredients together in a large bowl. Transfer to a container that is wide enough to fit a few small plates inside it. Press the cabbage down and weight it with plates. Cover the container and leave at room temperature. After a day it should release enough liquid that it is submerged, if not, add a little salted water. After about 2 days small bubbles will appear, after about a week or so it will smell and taste distinctively sour. Taste it as often as you like and when the flavor is to your liking transfer the container to the refrigerator to slow its fermentation.
Urban Simplicity.