Start by preparing the napa cabbage: trim the root end and then slice in half length-wise. Turn cabbage cut side down and slice thinly cross-wise. Weigh the prepared cabbage and add 3.5% salt by weight (see story above for more details). My trimmed cabbage weighed 1 pound 6 ounces to which I added 1 tablespoon plus 1/2 teaspoon canning salt. Massage the cabbage and salt together until the cabbage has wilted and it has released it's moisture. Set aside.
Add the remaining ingredients to a food processor, starting with 2 tablespoons of vinegar, adding more if necessary, to create a pesto-like paste. Add paste to the cabbage and mix well to combine.
Pack into a quart-sized canning jar by adding a small amount of the cabbage mixture at a time and packing down with the back of a large spoon before repeating the process. Run a skewer around the jar to release any air bubbles. Weigh down the cabbage to ensure it is completely submerged under the liquid (see story above for more details).
Set aside to ferment - the time will depend on the temperature of your space along with your taste preferences. Taste it often to decide when it is finished (I let mine ferment for 1 week). Transfer to the refrigerator and eat within a couple of months.
Add the vinegar, water, kombu, garlic, sugar and salt to a medium saucepan and bring to a boil over medium heat, stirring to ensure the sugar and salt have dissolved. Add the carrots and cook for an additional 2 minutes (the liquid may not come back up to a boil, which is fine, the goal is to just slightly soften them).
Transfer to a quart sized canning jar and allow to come to room temperature. Seal with a lid and transfer to the refrigerator. Enjoy within two months.
I sliced the carrots using the 3mm setting on my Oxo mandoline (which translates to about .12 inches).
Place the mushrooms in a medium mixing bowl and toss gently with the salt. Place a plate on top of the mushroom and weigh it down with a heavy object. Let the mushrooms sit for an hour. Drain, spread them on a clean towel and pat them dry.
Bring the vinegar to a boil in a medium saucepan over medium-high heat. Add the mushrooms, return to a boil, and boil until they have softened slightly but still have a nice meaty texture, 3-5 minutes. Drain and spread the mushrooms out on a clean towel and pat them dry. Let them dry until they are no longer damp, about 2 hours.
Combine the oil, mustard seeds, tarragon and lemon zest in a small saucepan over medium heat. Heat, stirring from time to time, to just below a simmer (look for small bubbles to appear). Remove from the heat and let cool slightly.
Place the mushrooms in a wide mouth pint-sized canning jar. Pour the infused oil over the mushrooms, adding more oil to submerge completely if necessary. Cover and refrigerate. To serve, bring to room temperature and remove only what you plan to use. Top the jar with oil as necessary to keep the remaining mushrooms submerged. Eat within 3 months.
Add oil and spices together in a small saucepan, cover and heat over medium-low until just starting to simmer, about 3-5 minutes. Remove from heat and allow spices to infuse the oil for at least an hour, longer if possible.
Layer the zucchini in a colander set over the sink, sprinkling lightly with salt as you go. Place a heavy object on the top to weigh it down (I used canning jars). Let stand for 1 hour, then pat the slices dry with paper towels or clean kitchen towels.
Combine the vinegar, water, and 2 tablespoons of salt in a large pot and bring to a boil over medium-high heat. Stir to dissolve the salt. Add the zucchini, using a wooden spoon to submerge it in the brine. Cover and boil until the zucchini slices have lost their bright green color, about 3 minutes. Remove the slices from the brine and lay them on clean kitchen towels to dry for 1 to 2 hours.
Layer the dry zucchini in a quart sized canning jar and pour Aleppo oil over the top. You should have just enough to cover the zucchini but if not, pour over additional oil. Screw the lids on tightly and let sit at room temperature for 24 hours. Check to make sure the zucchini remains completely covered; if not, add more oil.
Let the zucchini cure in the refrigerator for 1 week before using, then store in the refrigerator for up to 3 months. To serve, remove from the jar only as much as you plan to use and let it come to room temperature. Top off the jar as necessary to keep the zucchini submerged.
You can completely skip the first step and just use plain ol' olive oil. I just wanted to experiment and try something different.
Heat oil in a medium saucepan and over medium heat until shimmering. Add the garlic and anchovy paste and cook, stirring frequently, until fragrant, about 30 seconds. Add the remaining ingredients and bring to a boil. Cover, reduce heat to medium-low, and simmer for 30 minutes. Remove from heat and pour liquid through a fine mesh strainer set over a large bowl. Transfer to several small air-tight container (I use canning jars) and cool to room temperature. Transfer to the refrigerator if you plan to use within a few days; otherwise, store in the freezer for up to 6 months.
I call for anchovy paste only because that is what I had on hand. You can substitute a couple minced whole anchovies or leave them out all together if you prefer.
Combine all ingredients except cooking fat in a large mixing bowl. Stir together using a large spoon until the mixture is uniform, about 1 minute. Shape into a rough 3-inch disk, cover in plastic wrap and chill in the refrigerator for at least an hour.
Remove dough from the refrigerator and divide into 6 equal pieces. Roll into balls and flatten into thin 4-inch discs with a rolling pin.
Heat a couple of teaspoons of butter or olive oil in a 12" non-stick skillet over medium-high heat until melted and bubbling has subsided (if using butter) or until shimmering (if using oil). Place 2 or 3 pieces of flatbread in the skillet and cook until spotty brown, about 2 minutes. Flip and cook another 2 minutes on the second side. Transfer to a wire cooling rack and cook remaining pieces.
1) you can substitute whole wheat flour for the spelt - I just happened to have spelt flour on hand (spelt is an ancient form of wheat but has less gluten); 2) you can use plain whole yogurt in place of the Greek yogurt but the dough will be much stickier, so be sure to generously flour the board and rolling pin; 3) this is a great time to pull out your griddle if you have one and cook all of the flatbread at once. Simply preheat to 400°F, very lightly oil the surface and cook about 2 minutes each side.
Place all ingredients in a medium mixing bowl and smash together with the back of a spoon. Taste test it by adding a small amount to a piece of plain bread or cracker. Adjust seasoning as desired and do another taste test. To store, form into a log using plastic wrap and store in the freezer until ready to use.
If you need to quickly bring cold butter to room temperature, cut it into 1" pieces and place evenly on a dinner plate. Cook in the microwave in 30 second increments at 20% power. The butter should be soft to the touch but not runny.
Place all ingredients into a blender and puree until fully combined, about 1 minute, scraping down the sides of the blender as needed. Refrigerate in an air-tight container for 5-7 days or freeze for 3-6 months.
I made this sauce a bit on the tart side to stand up to the fattiness in the rest of the dish I served it with. If you want a more balanced sauce, I would start with 2 tablespoons lime juice and increase it from there.
Heat butter in a Dutch oven over medium heat until foaming has subsided. Add the onion bulb and zucchini, along with 1 teaspoon sea salt and pepper to taste, and cook, stirring occasionally, until softened and just lightly browned, about 10 minutes. Add the garlic and cook, stirring often, until fragrant, about 1 minute. Add the stock and bay leaf, cover, and bring to a simmer and cook for 10 minutes. Remove the cover and add the onion greens and peas and simmer for another 2-3 minutes, or until the onion greens are just soft. Remove from heat, add fresh herbs (start with 1 tablespoon) and puree using an immersion blender (easier but you won't get a really smooth texture) or transfer to a blender in a couple batches (more time consuming but you get a smoother texture). Taste and adjust seasoning as needed, adding the additional tablespoon of herbs if desired. Serve immediately or cool to room temperature before storing in an air-tight container in the refrigerator. Garnish ideas are listed above in the "Variation" section.
1) you can serve this hot, room temperature or chilled, making it a great soup for any time of year; 2) I used parsley as the fresh herb addition when I garnished it with creme fraiche and then cilantro when I garnished it with tempeh, but I think basil or tarragon would be great as well.