Kimchi

1 napa cabbage, cut into 2-inch strips

1/4-1/2 cup kosher salt

2 tablespoons garlic, minced

2 tablespoons ginger, minced

1 teaspoon sugar

3 tablespoons water

4 tablespoons Korean red pepper flakes

1 large daikon radish, peeled and cut into 1-inch matchsticks

2 bunches green onions, cut into 1-inch pieces

Place cabbage in a large bowl and sprinkle with salt. Mix thoroughly using gloves, if preferred. Place a heavy pot or pan on top with weights and allow cabbage to sit for 1-2 hours until wilted and water has been released.

Discard water after 1-2 hours. Rinse the cabbage 2-3 times in the sink until salt is removed and allow to drain in a colander for another 15-20 minutes.

Combine cabbage with remaining ingredients (through water) and mix. Using gloves, add the Korean red pepper flakes and begin mixing and rubbing flakes into the mixture.

Once combined, place mixture in a jar pressing down and packing tightly so that the mixture is submerged in its own liquid. Place top on jar and allow to sit at room temperature for 2-5 days. Place jar on a plate since the mixture may bubble over while fermenting.

Each day of fermentation, remove the lid to release gases and press down on the mixture to keep it submerged. You can taste a sample each day to decide if the level of fermentation is to your liking.

After 2-5 days of fermentation, store kimchi in refrigerator.

Grilled Napa and Raw Beet Slaw

2-3 beets, peeled and shredded

1 napa cabbage head

2-3 scallions, sliced thin 

1/2 teaspoon salt, or to taste

¼ teaspoon freshly ground pepper, or to taste

1 ½ teaspoons Dijon mustard 

3 tablespoons extra virgin olive oil 

3 tablespoons vinegar

1/4 cup chopped fresh parsley leaves

2 oranges, peeled and roughly chopped (including juice)

Cut napa in half lengthwise and drizzle with 1tbsp olive oil. Grill until slightly charred and wilted. Set aside to cool then slice thin crosswise

Peel and shred the beets. Place beets, cabbage and scallions in bowl.

In a jar with tight-fitting lid, add salt, pepper, mustard, olive oil and vinegar. Shake well, and pour over vegetables. Toss. If desired, marinate an hour or so.

Add parsley and oranges. Toss to combine, and serve.

Grilled Napa and Potato Salad with Sesame Garlic Scape Dressing

1 head napa cabbage, washed and cut in half length wise

1 lb of Superior russet potatoes large, diced

¼ cup olive oil

Heat grill to medium-high

Toss potatoes in 2 tbsp of olive oil and season with salt and pepper

Seal in an aluminum foil pouch and place on the grill and cook until fork tender (roughly 20 minutes). Turn once (varies from grill to grill). Be careful when checking the potatoes. If your pouch has a good seal you are going to have steam try to escape when you open it. 

Lightly coat the napa cabbage in olive oil and season with salt and pepper. Grill face down for 3-5 minutes then turn over and grill for another two minutes. 

Remove from heat and allow to cool to room temperature then roughly chop into bite size pieces. 

Combine napa cabbage with the cooked potatoes and toss with dressing. 

Can be served warm or chilled. 

The Dressing

1/2 cup extra-virgin olive oil

1/4 cup balsamic vinegar

2 tablespoons soy sauce or tamari (gluten free)

1 garlic scape minced

2 tablespoons honey or brown sugar

2 tablespoons peeled and minced ginger

1 teaspoon toasted sesame oil

Combine ingredients and blend well or shake vigorously

Golden Beet Borscht Stew

2 tbsp. canola oil

3 cloves garlic, minced

1 yellow onion, coarsely chopped

1/2 tsp smoked sweet paprika

1/2 tsp fresh ground black pepper, divided

2 carrots, peeled and coarsely chopped

3-4 cups peeled and chopped golden beets (1-inch pieces)

3 cups thinly sliced napa cabbage

4 cups vegetable or chicken stock

1 tbsp. white wine vinegar

1/4 cup chopped fresh dill, divided

Sea salt, to taste

1/2 cup nonfat plain Greek yogurt

In a large, heavy-bottomed pot or Dutch oven on medium-high, heat oil. Add garlic and onion and sauté, stirring frequently, about 4 minutes, until soft and translucent.

Stir in paprika and 1/4 tsp pepper, then add carrots, beets, cabbage and stock. Bring to a boil, reduce heat to low, cover and simmer for about 30 minutes or until beets are tender when pierced with a fork. Remove from heat. Stir in vinegar, 2 tbsp dill, remaining 1/4 tsp pepper and salt. (TIP: For a creamier dish, transfer about half of the soup to a blender and purée. Add purée back to soup and stir.)

Meanwhile, whisk together yogurt and remaining 2 tbsp dill. Divide among serving bowls and top with yogurt mixture.