The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% Off of Newsstand Price Now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

CSA-chi

Advertisement

Ingredients

Chi

2 large turnips cut into French-fry-sized matchsticks (same size as McDonald’s fries)

4 large carrots, cut into strips and coins

2 medium kohlrabi, diced in chunks

9 small radishes, cut in half then cut into slices

¼ pound green beans, tips removed

3 medium Asian pears, diced small to medium

8 green onions, cut into 1-inch pieces (both green and white parts)

2 pounds green cabbage, cut into rough/coarse pieces and soaked in a saltwater brine for 24 hours (brine = 2 teaspoons salt to 2 cups of water, 1:1 ratio). The key is to keep the cabbage submerged; this keeps it crisp. After 24 hours, rinse, drain, rinse, and drain.

Base

4 small red peppers or 2 large

8 cloves of garlic, skins removed (about one bulb)

2 tablespoons chili flakes (fresh is best—I use homemade flakes)

¼ cup fish sauce

¼ cup organic unrefined cane sugar

2 ounces ginger, skin removed

1 tablespoon salt

Directions

  1. Puree all base ingredients into a paste.
  2. Mix veggies and cabbage with base in a large plastic bowl. Do NOT use metal.
  3. Move to a glass vessel (I found an old fishbowl for $2.00 at Goodwill that held about 2 gallons).
  4. Weigh down veggies with base (I use smooth rocks in bags) until liquid rises and covers veggies.
  5. Cover vessel with a towel and large rubber band to secure.
  6. Let it sit on the counter for at least 5 days and up to 2 weeks (I let mine go for 3−4 weeks at 72−75 degree ambient temperature because I like a “funkier” flavored chi…at 2 weeks it was what I’d consider “right” for the general palate).
Print Recipe