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.
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.
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
- Puree all base ingredients into a paste.
- Mix veggies and cabbage with base in a large plastic bowl. Do NOT use metal.
- Move to a glass vessel (I found an old fishbowl for $2.00 at Goodwill that held about 2 gallons).
- Weigh down veggies with base (I use smooth rocks in bags) until liquid rises and covers veggies.
- Cover vessel with a towel and large rubber band to secure.
- 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