April 22, 2012

Pickled Leek Cabbage

Minimalist farm-to-table recipes created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces.  By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce. 

Recipe: Pickled Leek Cabbage

This recipe features local produce from 9 Bean Rows Farm, Wild Things Forager, Isadore Farm and locally produced products from Black Star Farms.  


Farm fresh local garlic
Farm fresh local wild leeks
Farm fresh local napa cabbage 
Distilled white vinegar
Raw sugar
Sea salt crystals
Local verjus 
Farm fresh local dried chili peppers 
Turkish pul kirmizi biber pepper spice


Slice one inch section of peeled ginger into six slices and set aside. Peel four cloves garlic and slice. Remove wild leek roots from fifteen wild leeks, wash wild leeks and separate wild leek whites from greens. Remove napa cabbage cores from leaves, wash napa cabbage cores and leaves. Julienne three cups of napa cabbage leaves and set aside. Slice leek greens in half and set aside. 

In a large metal sauce pan, bring one cup vinegar and two cups water to a boil with ginger slices, one quarter cup sugar and one tablespoon salt. Remove sauce pan from heat once salt and sugar are dissolved and add stir in one quarter cup verjus. 

Layer three glass jars with cabbage, two chili peppers, garlic, leek whites, top with one tablespoon peppercorns and one teaspoon pepper spice. Pour the pickling liquid into the glass jars, cover jar with a tight lid and chill in refrigerator for three to four days before eating.