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Buena Tierra Farm
Organic Napa Cabbage
Local Produce
Local Produce
Buena Tierra Farm
Organic Napa Cabbage
$
5.99
5.99
1 head
Add to Order
0
$
5.99
5.99
1 head
Add to Order
0
Description
Napa cabbage is sometimes called Chinese cabbage or celery cabbage.This cabbage is known for its signature barrel-shape and crisp, pale green, tightly-wrapped leaves with a white mid-rib and a dense heart. It has a lovely mild flavor with a peppery kick that is delicious in salads or stir-frys. Perfect for kimchi.
Recipe
Texas-Style Smoked Jalapeño Kimchi (Napa Cabbage Kimchi with a Hill Country Kick)
Makes ~1 quart | Ready in 3–5 days (fermentation)
Traditional Korean method meets Texas attitude—this kimchi swaps out fish sauce for umami-packed tamari, adds jalapeños for heat, and uses smoked paprika and citrus for a barbecue-like depth.
Ingredients:
Vegetables:
1 large napa cabbage , chopped into 2-inch pieces
1 1/2 tbsp kosher salt
1 medium sweet onion , thinly sliced
1 medium carrot , julienned
2 jalapenos , thinly sliced ??(seeds in or out depending on heat level)
2 cloves garlic, minced
1 tbsp grated ginger
Zest of 1 organic lime
Paste:
2 tbsp gochugaru (Korean red pepper flakes) or smoked paprika + chili flakes for a Texas spin
1 tbsp tamari or soy sauce
1 tbsp Texas raw honey or cane sugar
1 tbsp rice vinegar or apple cider vinegar
Optional: splash of pickle brine from local pickles for extra funk
Instructions:
Salt the Cabbage:
In a large bowl, toss cabbage with kosher salt. Let sit for 1–2 hours, massaging occasionally until wilted and water is drawn out. Rinse well and drain.
Make the Paste:
In a small bowl, mix garlic, ginger, gochugaru or smoked chili, tamari, vinegar, lime zest, and honey into a thick paste.
Mix the Kimchi:
Combine drained cabbage with onions, carrots, jalapeños, and paste. Use gloved hands to massage everything together until evenly coated.
Pack into a Jar:
Tightly pack kimchi into a clean quart-size jar, pressing down so brine rises above veggies. Leave about 1 inch of headspace. Close loosely or use a fermentation lid.
Ferment:
Let sit at room temperature (65–75°F) for 3–5 days, tasting daily after day 2. When tangy and funky to your liking, move to the fridge. Best enjoyed chilled and last several weeks.
How to Use:
Serve with grilled brisket or pulled pork tacos
Top fried eggs or grits for a spicy breakfast
Toss into a grain bowl with avocado and hot sauce
Layer into a grilled cheese with Mozz Co Queso Oaxaca for a melty kick
Supplier
Buena Tierra Farm
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