Kimchi Soup with my CSA Veggies from August 7th 2010
My weekly veggie bag from Fullers Farm was so packed that I’m still canning and dehydrating veggies, a week later. I received lots of pak choi, apples, and garlic, so I made 3 big jars of homemade ultimate kimchi with the pak choi, apples, and garlic from Fullers Farm. I also added grapefruit and lemon to my ultimate kimchi. Today I used the last 2 jars of my kimchi and made a spicy / sweet korean style vegan kimchi soup with some of the hot peppers and zuchinni from Fullers Farm.
I took more pictures of the scenery around the Potsdam Farmers Market last week. It’s in a quiet park setting along side a calm river on Main Street in Potsdam NY. Here are some photographs of my kitchen adventures with Fullers Veggies with a few recipes.
Ultimate Vegan Kimchi Soup
This soup is a combination of hot and sweet. It’s good served alone as soup or over rice. Measurements are not needed because you go by your own intuition in regards to aroma and taste. You can substitute ingredients for whatever you have that is local, in season, and that you personally enjoy. This recipe is inspired by Korean Kimchi Soup that is typically made with chicken or shrimp. I absolutely love all the veggies I get from Fullers Farm though, so my version is Vegan and full of happy Vegetables 
INGREDIENTS:
- ultimate kimchi *
- green tomatoes chopped
- sweet red peppers chopped
- sweet yellow peppers chopped
- hot yellow peppers chopped
- zuchini chopped
- sweet basil
- turmeric
- paprika
- garlic
- mongolian hot oil
- olive oil or grapeseed oil
- coconut milk
- miso
Stir fry green tomatoe, peppers, zuchini,garlic, mongolian oil, and olive oil in pan until veggies are crisp tender.
Stir in turmeric, paprika, and miso. Stir in your homemade ultimate kimchi to heat through. Stir in coconut milk and spring water to heat through. Serve with fresh basil, lemon, and lime wedges with sticky white rice.
