More The Box

¼ cup sea salt – we recommend salt ByNature

2 cups daikon radish, cut into matchstick strips (optional, or use carrots) 

1 bunch scallions, trimmed and cut into 1-inch pieces

1 tablespoon fresh ginger, sliced (2-3 disks, peels ok) 

6 cloves garlic, whole

1 shallot, quartered (optional)

2–6 tablespoons Korean-style red pepper flakes

2 tablespoons fish sauce (or use vegan fish sauce, miso paste, or soy sauce), more to taste 

2 teaspoons sugar (or an alternative like honey, brown rice syrup)

OPTIONAL: 1 tablespoon glutenous rice powder

1. Reserve 1-2 outer leaves of the Chinese cabbage and refrigerate for later use. Cut remaining cabbage and place it in a bowl with the salt and toss. Add enough cool water to cover the cabbage and stir until salt is dissolved. Keep the cabbage submerged with a plate over the bowl and let stand at room temperature 6-8 hours (giving a stir midway through if possible) or overnight.
2. Drain the cabbage, saving the brine. Rinse cabbage, drain, squeeze out any excess water and place it back in the bowl,  adding the daikon radish and scallions.
3. Place the ginger, garlic, shallot, red pepper flakes, fish sauce (or alternatives) and sugar in your food processor. Add optional rice powder. Process until well combined, pulsing, until it becomes a paste.
4. Scoop the paste over the cabbage and using tongs or gloves, mix and massage the vegetables and the red pepper mixture together really well, until well coated.
5. Pack the cabbage into a large  two quart glass jar (or two, 1 quart jars)  or a crock, leaving 1-2 inches room at the top for juices to release. Add a little of the reserved brine to just cover the vegetables, pressing them down a bit. Place the whole cabbage leaf over top, pressing down – this should help keep the kimchi submerged under the brine. You can also use a fermentation weight placed over top the whole leaf to keep it submerged. 
6.  Cover loosely with a lid (allowing air to escape) and place the jar in a baking dish  (or big bowl) to collect any juices that may escape. (The idea though, is to keep as much of the flavorful juice in the jar, so don’t over fill)
7. Leave this on the counter for 3 days, then store in a sealed jar in the refrigerator where it will continue to ferment and develop more flavor slowly. While on the counter, you can press down on the kimchi daily with the back of a wooden spoon to keep it submerged.
8. After 3 days, the kimchi is ready, but won’t achieve its full flavor and complexity, until about 2 weeks (in the fridge) slowly fermenting.   The longer you ferment, the more complex and sour the taste.  
9. This will keep for months on end in the fridge (as long as it is submerged in the brine)  and will continue to ferment very slowly, getting more and more flavorful. 
10. To serve it in a bowl as a side dish, scoop out using a slotted spoon, drizzle with sesame oil and toasted sesame seeds, fresh scallions.

300 g	kale
200 g	canned chickpeas
1 tsp	paprika powder
½ tsp	cayenne pepper
1 tsp	ground coriander
½	red onion
4 tbsp	olive oil (divided)
4 tbsp	lemon juice (divided)
80 ml	tahini
120 ml	water
1 clove	garlic
	salt
	pepper

1. Remove stems from kale. Roughly chop or tear leaves with your hands. Transfer to a large mixing bowl along with some of the lemon juice and olive oil. Mix to coat and massage oil into kale to soften. Set aside.
2. Heat some olive oil in a large skillet over medium-high heat. Add drained chickpeas and fry until golden and crisp, approx. 15 min. Transfer to a paper towel-lined plate to drain.
3. Combine paprika powder, cayenne, coriander, and salt in a mixing bowl. Add fried chickpeas and toss to combine. Season with salt and pepper. Set aside.
4. Mince garlic and slice onion. Add onions to kale.
5. Blend or whisk together tahini, garlic, olive oil, lemon juice, and water. Add more water to loosen consistency if needed. Season with salt and pepper.
6. Add dressing to kale and toss to combine. Transfer salad to serving bowls and top with fried chickpeas. Enjoy!