From the Kitchen: Mid-Winter Kimchi

In the kitchen, we’re watching for early signs of seasonal change (like the first bubbles in a ferment), that midpoint before anything is finished. We’re making kimchi, using cabbage, onions, garlic, carrots, and radish from our 2025 harvest before turning fully toward the 2026 growing season, and pairing it with fish lightly poached in broth and served over a steaming bed of aromatic rice.

Mid-Winter Kimchi

This recipe was first shared in our newsletter on February 4th 2026

INGREDIENTS

• 1 large head of cabbage, shredded (save 1-2 large outer leaves for later)

• 1 bunch green onions, chopped

• 1 cup carrots, grated

• 1/2 cup daikon (or red) radish, grated

• 2 Tbsp. ginger, freshly grated

• 4 cloves garlic, minced

• 1 tsp. dried red pepper chili flakes

• 1 Tbsp. sea salt 

• 4 Tbsp. of whey (if you don’t have whey use an additional 1 Tbsp salt)

1. Combine all the ingredients together in a large bowl. 

2. Pound ingredients using a meat mallet, tamper, or solid wooden rolling pin (or use your fists and hands to pound and squeeze the ingredients), in order to break down the vegetable cell membranes in order to release their natural juices. 

3. The kimchi should break down enough to fill a half-gallon mason jar. Pound the mixture to create enough brine to cover the kimchi by at least one inch.

4. Transfer the kimchi into a half-gallon mason jar and press down so the veg is covered by the liquid by 1 inch. Use the whole cabbage leaves to keep ingredients submerged. Lightly screw on the lid, allowing air to still be able to escape. 

5. Leave the mason jar in a room temperature environment for 3-7 days. 

6. After three days, you should start seeing bubbles throughout (this is a good thing). Taste to check how the kimchi is progressing. If the kimchi has a desirable crunch and fizz, transfer the kimchi to your fridge. Allow to ferment for up to 7 days based on your preference. (The longer you ferment, the more the vegetables break down and the less crunch the vegetables will have)

7. Store the kimchi in the fridge. Enjoy within six months for the best flavor.