Tangy, refreshing Kimchi for this salad takes seven days in brine. Image: Jordan Winery
Jordan Winery Estate ‘s popular Estate Tour and Tasting begins with a visit to the estate’s garden. Wandering the rows of fruit, flowers and vegetables, guests are invited to nibble ripe berries and enjoy the flowers and vegetables.
Next, via the Mercedes transport, you’ll head through the vines and the olive trees down to an idyllic setting replete with huge shade trees, and a peaceful pond where ducks paddled by. A massive stone table pre-set with various Jordan Chardonnays and Amish style boxes hold delicious morsels prepared by the Jordan chef. A combination of vintages contrasted and complemented by sweet and savory bites. 
Last stop is the dramatic glass-sided structure at the top of a hill for a tasting of rich reds. Here the careful gardening, and intense flavors come into play: the vegetables, herbs, fruits, ingredients and flower garnishes all come from the estate garden. The edible magic here is courtesy Executive Chef Todd Knoll, who grew up in multi-cultural Hawaii and creates inspired tastes to complement the fruit-forward wines of Jordan Estate.
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Last of Summer Garden In Jordan Winery’s Kimchi Salad
- Total Time: 9 days
- Yield: 4 liters 1x
Description
Fresh and tangy, this is the perfect end of summer salad straight from your garden and into the brine.
Ingredients
- 4 lb (1.8 kg) Napa cabbage, cut into 1/2" strips
- 1 1/2 lb (680 g) Lacinato kale, chiffonade (1/2 lb (225 g) reserved)
- 3/4 cup (180 ml) Kosher salt
- 10 cups (2.4 L) water
- 1 lb (450 g) bok choy, cut into 1/2" strips
- 1 cup (240 ml) white soy
- 3 tbsp. (45 ml) Saeujeot (Korean salted shrimp)
- 1 1/2 cups (360 ml) Demerara sugar
- 26 garlic cloves, minced
- 1/2 cup (120 ml) fresh ginger, finely grated
- 1 cup (240 ml) Kochukaru (Korean chili powder)
- 1/3 cup (80 ml) fish sauce (preferably Red Boat)
- 1 bunch scallions, cut into 1" pieces
- 2 baby leeks, cut into 1/4" rounds
- 3 cups (720 ml) baby carrots, sliced
- 2 cups (480 ml) watermelon radishes, julienned
- 6 Japanese cucumbers, 1/4" slice
- 1 cup (240 ml) Nasturtium leaves and blossoms
Instructions
- In a large bowl or tub combine cabbage, kale, salt and enough water to cover.
- Allow the greens to brine overnight.
- The next day squeeze as much of the brine out as possible and place the greens in a large non-reactive working bowl.
- To the bowl add all of the remaining ingredients but the reserved kale, cucumber and nasturtium. Toss all ingredients thoroughly to evenly distribute and then place in a sterilized pickling crock or tub. Gently weigh the mixture down and loosely cover.
- Allow the kimchi to begin to ferment at room temperature for 24 hours.
- After 24 hours, the crock may be moved to refrigeration.
- Toss the mixture every two days for a total of seven days.
- Add the reserved kale and Japanese cucumber and toss once more to combine.
- Refrigerate for a final day and the kimchi is ready to serve.
- I enjoy the texture and bite of the one-week-old kimchi, but it will become even more complex as the fermentation progresses.
- Keep revisiting and readjusting seasoning as desired.
- I gently fold in the nasturtium blossoms and leaves at the time of service.
- Other fresh garniture may also be added at this point; fresh peas, favas and their greens are seasonal favorites.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Modern California Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 50
Frequently Asked Questions
How long should I brine the kimchi for the salad?
The kimchi for this salad needs to be brined for seven days to develop the right tangy flavor.
What ingredients from the estate garden can I use in the salad?
You can incorporate fresh vegetables, herbs, and edible flowers from the estate garden to enhance the salad’s flavor and presentation.
What type of wine pairs well with the kimchi salad?
A fruit-forward Chardonnay, like those served during the estate’s tasting, complements the tangy and savory notes of the kimchi salad.
