Csa chi
Photo by Andrew Cebulka

Chef and photographer Andrew Cebulka’s CSA-chi is his most creative, an amalgamation of all things strange and wonderful that come in his regular farm-fresh basket from Ambrose Farm’s community supported agriculture program.

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    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
steps
  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).
  • from Andrew Cebulka

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