The King Of Roses is back with a deliciously romantic Rose Petal Kimchee hors d´oeuvre recipe.
By John Nevado
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.
- 175 grammes (6 oz.) Chinese Cabbage
- 1 liter (34 oz. or 4.2 cups) water
- 1 ¾ (2 oz.) table spoon salt
- 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
- Separate the Chinese cabbage leaves.
- Mix water and salt and soak the cabbage for a few hours.
- Rinse the cabbage under running water.
- Let the cabbage leaves dry on a kitchen towel.
- Fasten with a toothpick.
- Fasten your Seat Belts.
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".