Red Cabbage, sweet red apples, strong yellow onions, special spices, you will love this red cabbage sauerkraut. As a cold summer salad or mixed with mashed potatoes to make a warm meal. The special spices used are available on the internet, but here is the recipe to make them yourself anytime.#GlobalApron

Finely shredded uncooked Napa Cabbage, mixed fresh in mashed Yukon Gold potatoes with farm made Kielbasa sausage and gravy, a quick and delicious nourishing dinner.#CA2025

Abundance! After a wet and mild winter, green young cabbages are 29 cents a pound, and gorgeous quality! March is the time to ferment green cabbage kimchi. In October, we ferment Napa cabbage kimchi.Per person, half a pound of kimchi cabbage per person per month is a good rule of thumb, that is 4 green cabbages per year till next harvest. Small cabbages of 3 pounds are the best.Using the Pogi method means I cut upwards from the stem, split and quarter the trunk and leave the top leaves attached. It is traditional Korean, it makes sense to me to leave vegetables whole.

Quick winter lunch of fresh napa cabbage and fresh farm boiled eggs with summer flavors, shallot, carrot, fresh blood orange segments, in lime juice, coconut cream and mayo.

White, green or red cabbage, this method lets you taste your fresh sauerkraut after three days, instead of two weeks. I use the wooden hammer to speed up the fermentation. Stays fresh for half a year by using white wine instead of vinegar, the fresh flavor shines through better. I have a half gallon brown crock for one cabbage, a gallon stone pot for two cabbages. If you use glass, make sure it stays in the dark to prevent discoloration.

Time to pickle! We use pint jars. Other than the spices for each vegetable, the method for preserving our farm veggies is identical for all of them. They stay sweet and sour, fresh, crispy, and are tasty for nine months. Once opened, they stay fresh in the fridge for 6 more weeks. All I do is write the year on the cap and put them in the pantry. There are two methods, Dutch and American.

Invented in El Salvador, a quick refreshing pickled salad, like cole slaw. Pickled in an hour to a day, fresh for a week in the fridge.

When the turnips are ripe and juicy, we cut them to french fry size and sweet sour pickle them as snacks for the winter. Together with pickled cucumbers, carrots, boiler onions, green beans, babycorns, they make a great holiday party platter for guests, if they havent been snacked already.#GlobalApron

The smell of fresh sauerkraut in the kitchen makes this simple and inexpensive meal feel special. The veggies stay crunchy in the mash. This recipe takes an extra 20 minutes to make the fresh sauerkraut from scratch, but still a quick meal, under one hour. Served with sweet and sour gravy made from cooking juices.

These sweet and sour pickled cauliflower rosettes are paired with green pickled cucumbers and orange carrots to make cold lunches special. The red pepper, the fresh garlic cloves, the ginger slices and the turmeric slices and the bay leaves take a few days to impart their flavors on the cauliflower.#GlobalApron

These are Italian red peppers, also called Carmen peppers, or “bullshorn” peppers. They are as long as my hand, look like a bulls horn. Mild peppers, kids love to snack on them fresh or pickled. Great on salads and in soups. Stays crunchy till next harvest when pickled.

When the summer heat is gone from inside our farm kitchen, we salt and ferment cabbages to make sauerkraut and kim chi. Our version of kim chi makes one quart jar from one fresh Napa cabbage, we use this delicacy to spice up bland dishes like boiled beef, stewed chicken, or steamed white fish. I am sharing our kim chi marinade paste taste test with you in here so you can perfect your pepper heat balance.