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in a large bowl, toss together cabbage, jicama, carrots and cilantro. whisk together ponzu, sesame oil, orange juice and ginger; pour over cabbage mixture and toss together. sprinkle with candied walnuts. to make candied walnuts, place 1 cup walnuts and 1/2 cup sugar in a skillet over medium heat. cook, stirring constantly, until sugar dissolves and turns light brown. toss to coat walnuts. remove skillet from heat; stir in 1/2 teaspoon vanilla and 1/2 teaspoon cinnamon. spread walnuts on aluminum foil to cool.
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Fermented Korean cabbage — banchan, fried rice, stew, pancakes
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
French linen baguette bag — keeps crust crispy, crumb moist
Reusable linen bread storage — keeps crust crispy naturally
Fermented Korean cabbage — banchan, fried rice, stew, pancakes