Description
Fresh and tangy, this is the perfect end of summer salad straight from your garden and into the brine.
Ingredients
Scale
- 4 pounds Napa cabbage, cut into ½” strips
- 1½ pounds Lacinato kale, chiffonade (½ pound reserved)
- ¾ cup Kosher salt
- 10 cups water
- 1 pound bok choy, cut into ½” strips
- 1 cup white soy
- 3 Tbsp. Saeujeot (Korean salted shrimp)
- 1 ½ cups Demerara sugar
- 26 garlic cloves, minced
- ½ cup fresh ginger, finely grated
- 1 cup Kochukaru (Korean chili powder)
- 1/3 cup fish sauce (preferably Red Boat)
- 1 bunch scallions, cut into 1” pieces
- 2 baby leeks, cut into ¼” rounds
- 3 cups baby carrots, sliced
- 2 cups watermelon radishes, julienned
- 6 Japanese cucumbers, ¼” slice
- 1 cup 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.
- Category: Salad
- Cuisine: Modern California Fusion