Farm Fresh Recipes — cabbage

Kimchi is a traditional Korean side dish that is made in much the same way as sauerkraut, but kimchi's got a kick! The addition of gochugaru, Korean chili powder, is part of what gives it that beautiful colour and recognisable zing!

Apple and Onion Sauerkraut 1 small cabbage* (850g)1 large apple*1 small onion*1 t fennel seed1 T salt (or 2% of the weight of the vegetables)--- Cut the cabbage, onion, and apple (with peel) into thin slices. Set aside one whole cabbage leaf.Sprinkle salt over the vegetables and mix well. Let sit for at least 15 minutes. Transfer to the glass jar in small batches, compressing the cabbage by hand or with a packer. The liquid produced should submerge the cabbage.Place the whole cabbage leaf on top of the vegetables to prevent small pieces from rising to the surface. Add a weight...

We want you to try lactofermentation! We know it can sound intimidating, but it really couldn't be easier and once you understand the process the world is your oyster! This sauerkraut recipe is really simple, and totally customisable - add any herbs and spices you like, or keep it plain and add none at all!

Coconut- Quinoa Coleslaw with Minty Tahini Dressing ½ C quinoa, rinsed 1 C water ¼ t salt Dressing: ½ C tahini ¼ C lime juice 2 T olive oil 1 T maple syrup ¾ C water Salt 1 C packed mint leaves  Veggies:  2 C each, red cabbage, green cabbage, and kale, shredded 3 carrots, sliced finely 1 red pepper, sliced finely or sub 1 cucumber ¼ C lemon juice1 T olive oil ¼ t salt 1 C unsweetened, desiccated coconut --- Make the quinoa: combine the quinoa, water, and slat in a small sauce pan. Bring to a boil,...