As the crisp fall air sneaks in and the leaves begin to drop we are reminded that it’s harvest season. There are many things that are ripe for picking but not enough time to eat it all. We sat down with Denise to ask her what her favorite things are to do with all these vegetables. 
“Quick pickling and canning are perfect for your fall harvest produce,” she says. 

Right now, on the ZINC menus, you’ll see Cumin Pickled Carrots, Quick Pickled Red Onions, Pickled Curry Raisin, House-made Kim Chi. 

Want to know how to make some of these ZINC favorites at home? It’s simple…let's start with Kim’s the recipe. 

ZINC Housemade Kim Chi

ZINC Housemade Kim Chi

ZINC Housemade Kim Chi

What You Need
3 heads of Fresh Napa Cabbage
Fermented Chili Paste
Black Pepper
Fish Sauce
Gochugaru Chilies (Korean Chili Powder) 

- Cut cabbage into 1-inch pieces. 
- Salt cabbage with 6 Tablespoons of salt
- Let this sit for 25 minutes, then rinse well. 

1/2 cup fermented chili paste
2 Tablespoons minced garlic
2 tablespoons ginger
1 teaspoon black pepper
1/4 cup mirin
6 tablespoons Fish Sauce
4 table spoons Gochugaru 

Mix together and let sit in refrigerator at least 24 hours. This will keep for up to 6 months. Kim Chi is fantastic to add to many dishes. It's a natural probiotic and very good for you. Kim Chi is rich in vitamins A and C and because of its fermentation process, it's rich in beneficial lactobacilli bacteria.



Fresh Tomatillos

Fresh Tomatillos

Did your garden produce more tomatoes than you know what to do with? Denise always takes the Monday of Labor Day to jar and preserve the tomatoes she has. Follow this simple recipe to jar your tomato to use during those cold months. 




    •    2-3/4 lbs tomatoes per quart jar
    •    2 Tbsp bottled lemon juice to each hot quart jar or 1 Tbsp bottled lemon juice to each hot pint jar

    •    Salt, 1 tsp salt to each quart jar or 1/2 tsp salt to each pint jar (if desired)

    •    Preserving jars with lids and bands



The Labor Day Canning Crew 

The Labor Day Canning Crew 



 1    PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.


 2    WASH tomatoes. Dip in boiling water 30 to 60 seconds. Immediately dip in cold water. Slip off skins. Trim away any green areas and cut out core. Leave tomatoes whole or cut into halves or quarters.

3    CUT tomatoes into quarters to measure about 2 cups. Transfer to a large stainless steel saucepan and bring to a boil over medium-high heat. Using a potato masher, crush tomatoes to release juices. While maintaining a gentle boil and stirring to prevent scorching, quarter additional tomatoes and add to the saucepan as you work. The remaining tomatoes do not need to be crushed, as they will soften with heating and stirring. Continue until all tomatoes are added, then boil gently for 5 minutes.

4    2 Tbsp bottled lemon juice to each hot quart jar. Add 1 Tbsp bottled lemon juice to each hot pint jar.


5    PACK hot tomatoes into hot jars to within a generous 1/2 inch of top of jar. Press tomatoes into the jar until the spaces between them fill with juice, leaving 1/2 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired. Remove air bubbles and adjust headspace, if necessary, by adding hot tomatoes. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.Place jar in boiling water canner. Repeat until all jars are filled.


6    PROCESS filled jars in a boiling water canner for 35 minutes for pints and 45 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. The lid should not flex up and down when center is pressed.