Now – RIGHT NOW, as in don’t waste another weekend! – is a beautiful time of year to visit your farmer’s market – the colors and smells are amazing! Piles of purple cauliflower, peppers in every color, bright pink, orange and yellow chard, squashes, pumpkins, root vegetables, and even a few precious hold-outs from the summer such as cucumbers, beans and tomatoes, if you’re lucky. This is the glorious last-hurrah of the growing season, and I am focused on collecting and storing as many of these nutritious foods as I can for the upcoming winter. This kimchi recipe is perfect for doing just that – you can find nearly every ingredient in your own garden or the farmer’s market right now (the exception may be the ginger root).
Kimchi is a spicy fermented relish eaten widely in Korea (supposedly over a quarter pound per person each day!) and increasingly around the world as it gains popularity. It is delicious served with any dish involving rice, but the possibilities are endless – with savory meats, on your burger, in your tacos, added to scrambled eggs, etc. Like all fermented foods, kimchi is an excellent source of probiotics, vitamins (in that the vitamins of the produce are preserved), and digestive enzymes. (You can read more about the benefits in this post.) So get out there, work that farmer’s market, and save up some goodness for yourself and your family.