i have always loved kimchi and i am thrilled to see it popping up on menus around town. my favorite kimchi dish that i have had is at home.made where chef mimi maumus makes a kimchi and quinoa bowl topped with an egg and pork belly if you choose. i can't wait to try to re-create that at home!
this past week i got a big napa cabbage from our farm along with some other early fall hearty vegetables. i immediately knew what i wanted to make. KIMCHI! i know that kimchi is traditionally made with salted shrimp and fish sauce but i wanted to make one that highlighted the fermented vegetables. so if you want to add some fish sauce and korean salted shrimp.....go for it! here we go.
napa and kohlrabi kimchi
-cut 1 large napa cabbage into 1 inch pieces and put in a large bowl. coat the cabbage with 1/4 cup sea salt and set aside to let the cabbage sweat for 1 hour
-in a colander rinse the salt off of the cabbage. press all of the water out of the cabbage, use a clean towel to dry as well
-meanwhile, make your kimchi paste.... in small food processor take 5 Tbsp dried korean red peppers; gochugaru. this can be found at your local asian market. a 3 inch piece of ginger; skin removed, 4 cloves of garlic, 2 tsp sea salt, the whites of 6 spring onions, 4 carrots, and 2 Tbsp sugar. puree these ingredients until combined and a paste is formed.
-peel and slice 2 kohlrabi into mach stick shaped pieces and slice the greens of 6 spring onions into 1/2 inch pieces.
-combine all of the vegetables in the large bowl.
-add the paste and massage it into the vegetables.
-in 2 quart sized jars, fill with the kimchi mixture leaving 1-2 inches at the top.
-put jars in a dark cupboard and let rest at room temperature for 3-4 days.
-check each day and open jars to release the gases. your kimchi will start to bubble, it's ok it's supposed to.
-store in the refrigerator for up to 6 months.serve on salads, over eggs, add to stir fries but make sure to not cook the kimchi too much or you will destroy the healthy fermented goodness of the kimchi.
photos and recipe by kristen bach