Description
Fresh and tangy, this is the perfect end of summer salad straight from your garden and into the brine.
Ingredients
Units
Scale
- 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