Cooking With Roses: Rose Petal Kimchee

The King Of Roses is back with a deliciously romantic Rose Petal Kimchee hors d´oeuvre recipe.
By John Nevado

Fresh Rose Petals with Rose Kimchee
Cocktail Snacks - Rose Leaf Kimchee

This is my first posting in a ”triptych” of delicious hors d´oeuvres made with roses as the main ingredient. A savoury korean kimchee, rolled in fresh, luscious rose petals. To serve when you are trying to bag that date, to impress, or just when you want to feel a little rose-romance at home. Alone. On a rainy tuesday.

Cooking with Roses: Rose Petal Kimchee
 
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Kimchee with fresh rose petals. To serve when you are trying to bag that date, to impress, or just when you want to feel a little rose-romance at home.
Author:
Recipe Type: Appetizer
Serves: 4
Ingredients
  • 175 grammes (6 oz.) Chinese Cabbage
  • 1 liter (34 oz. or 4.2 cups) water
  • 1 ¾ (2 oz.) table spoon salt
1 deciliter (1/8 quart) finely shredded Swede (OK, that´s NOT nice, I am half Swedish...) Also known as rutabaga or Yellow Turnip.
  • tbsp (0.5 oz) paprika powder
  • tbsp (0.5 oz.) shredded ginger
  • tbsp (0.25 oz.) sugar
  • ½ garlic clove, shredded
  • 1 tbsp (0.5 oz.) rice vinegar
  • tbsp (0.25 oz.) japanese soy sauce
Nevado Roses Organic Rose Leaves
Instructions
  1. Separate the Chinese cabbage leaves.
  2. Mix water and salt and soak the cabbage for a few hours.
  3. Rinse the cabbage under running water.
  4. Let the cabbage leaves dry on a kitchen towel.
Mix the stuffing.
Pour a little dollop of stuffing on each cabbage leaf, and then roll in a rose leaf.
  1. Fasten with a toothpick.
  2. Fasten your Seat Belts.
  3. Enjoy!

John Nevado

John Nevado is a rose grower in South America, growing the worlds most luxurious roses for discerning customers around the world. On his farms he also grows edible USDA Organic roses that he sells to restaurants, including El Bulli in Spain and PerSe in New York. John loves to cook up new zany recipes with his tasty florals invites you to share his "la vie en rose".

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