White Kimchi

-Mix 6 cups water and 6 TBS coarse sea salt in very large bowl, stirring to dissolve salt.

-Take the outer leaves off of 1 large head of savoy cabbage and quarter it lengthwise with the root ends left intact.

-Place cabbage cut side up, in the water so that it almost covers cabbage.

-Put heavy plate atop cabbage, then top with iron skillet to weigh down to submerge cabbage in water. Set aside at room temperature 10 to 12 hours.

-Drain cabbage; discard water.

-Rinse cabbage under cold water.

-Mix the following together in the same large bowl:

4 cups water

1 TBS coarse sea salt

1 TBS sugar

1 tsp fish sauce

-Let brine stand until salt dissolves, stirring occasionally, about 10 minutes.

-Peel, core and chop the following into matchsticks.

1 Asian pear

1 daikon radish

1 carrot

-Cut 10 chives into 1 inch strips.

-Mince 3 garlic cloves.

-Finally mince a small knob of ginger.

-Mix Asian pear, daikon, chives, garlic and ginger in medium bowl.

-Lift each cabbage leaf and distribute some radish mixture between each leaf (about 1 to 1.5 TBS).

-Nestle layered cabbage in bowl of brine as tightly as possible.

-Put heavy plate atop cabbage, then top with iron skillet to weigh down to submerge cabbage in brine. Set aside at room temperature for 24 hours.

-Then refrigerate kimchi submerged in brine for 24 hours.

-Remove weight. Cover and keep refrigerated in brine for up to 3 weeks.

-To serve, lift cabbage from brine, allowing excess brine to drip back into bowl.

-Place on work surface. Cut crosswise into 1- to 2-inch slices.

Chicken Noodle Soup with Greens

-In a medium stockpot, bring 8 cups chicken stock to a simmer over medium heat.

-Add the following:

2 TBS coarsely chopped fresh ginger

3 cloves garlic, crushed and peeled

½ cup fresh cilantro leaves

-When the stock is simmering add 2 whole bone-in chicken breasts.

-Cook over low heat at a simmer until chicken is cooked through, about 30 minutes.

-Remove chicken and allow to cool.

-Tear each breast into about 6 pieces and discard the bones.

-Strain broth and return to pot over low heat.

-Put a pot of water to boil for the rice noodles.

-Cut the bottom off of 1 bunch of bok choy and 1 bunch of tatsoi, leaving the stems and leaves intact.

-Cut the bok choy into halves or quarters the long way.

-Add bok choy to the broth and simmer for 5-10 minutes.

-Cook ¼ lb Vietnamese rice noodles about 3-4 minutes.

-Drain and rinse well with cold water.

-Divide noodles among six bowls.

-Add the following:

The chicken pieces

Some chopped chives

A handful of cilantro leaves

The tatsoi

-Pour hot broth and bok choy over top.

-Serve with hot sauce.