Cassie Doolittle (left) and Barbara Fetchenhier served guests two types of kimchi during Fresh Bites.Barbara Fetchenhier (AKA Barb the Gardener) brought in a special guest to lead today’s Fresh Bites. Cassie Doolittle, who is a gardener in Powell Gardens’ Heartland Harvest Garden, lived in Korea for four years. She is a fabulous cook and today she shared two kimchi recipes with guests.
Cassie prepared Kkakdugi, a radish kimchi, and a cabbage kimchi called Baechu Geotjeori. Both are incredibly flavorful and easy to make. Below is the recipe for Cassie’s cabbage kimchi, which does not require fermentation.
Baechu Geotjeori Kimchi
- 14 cups coarsley chopped Napa cabbage (about 2 pounds)
- 3 tablespoons kosher salt
- 1 tablespoon sesame seeds, toasted
- 2 1/2 tablespoons sambal oelek or Thai chile paste
- 2 tablespoons minced fresh garlic
- 2 teaspoons dark sesame oil
Place cabbage and salt in a large bowl, tossing gently to combine. Weigh down cabbage with another bowl. Let stand at room temperature for 3 hours, tossing occasionally. Drain and rinse with cold water. Drain and squeeze dry.
Combine cabbage, sesame seeds and remaining ingredients. Cover and refrigerate at least 4 hours before serving.
Cassie serves this as a side (it’s perfect for a picnic), in stir fry, or added to rice or noodles. Enjoy!
Thank you to Harper (left) for helping Cassie with today’s Fresh Bites demo!