The CSA Kitchen – Fall Fermentation

SKIP AHEAD TO RECIPES:

In this episode, we’re detouring a little from our usual format to take an in-depth look at making kimchi at home. Why kimchi? Because fall is the perfect time for fermenting, and it’s one of the best ways to turn the abundance of your farm share into something that will keep feeding you long after the fields have gone quiet. Right now, we’ve got so many of the ingredients that make kimchi shine: summer hot peppers, storage and fresh salad radishes, roots coming out of the ground, garlic, onions, and, of course, cabbage. Fermentation is a simple, traditional way to preserve vegetables while transforming their flavor and texture along the way.