A Love Of Kimchi
Homemade Kimchi is a great dish to always have in your fridge! It goes great on sandwiches, tacos or brightens those ‘yesterday leftovers’ and so much more…
Not sure when I fell in love with kimchi or pickling/fermenting in general, but one thing that keeps me in love with preserving is the multitudes of mash ups you can create and the anticipation of waiting for it to be done. When its ready it can be a greatest tasting gift you have been waiting for all year…or it can be the equivalent of those tube socks from grandma you received when you were 12 that don’t even fit.
This blueberry kimchi recipe was one of my first out-of-the-box kimchi creations that I had in mind for a Korean BBQ Pulled Pork Sandwich and it became a number one seller at the restaurant I was running at the time. Enjoy it however you want and with whatever you want!
Blueberry Kimchi
PREP TIME: 1 hr 5 mins
TOTAL TIME: 1 hr 5 mins
SERVINGS: 8
AUTHOR: Jeremiah Lynch
Ingredients
For the vegetables
3.5 lbs Napa Cabbage
1 Red Onion thinly sliced
4 Spring Onions
2/3 cup Sea Salt or Kosher Salt
For the marinade
You can create your own marinade but this from one from European imports with a little help is great http://www.eiltd.com/product-detail.php?pn=1&idx=0&cat=&brand=&country=&search_words=kimchee
3 oz grated Ginger
2 cloves Garlic grated
1 large Daikon Radish grated
1/4 cup Sambal
3 cups Blueberries
Instructions
Slice the cabbage into 1 inch squares or julienne. Strips are better for pairing with other dishes and squares work best as if you want a nice side dish. Wash and place into a large bowl, sprinkle over the salt and mix with your hands to distribute the salt as evenly as possible. Make sure all veggies are submerged and leave at room temperature for 2 hours or over night if you want a more fermented flavor, I have gone up to 2 weeks if you have a good crock to store in.
Mix the marinade ingredients together. I like to leave the blueberries whole.
Rinse the cabbage thoroughly and drain well removing as much of the water and salt residue as possible.
Place all the vegetables in a clean bowl, pour over the marinade, mix well with your hands and stuff into a mason jar or fermenting crock. At this point you can ferment for up to 14 days if in a water seal crock or straight into the fridge and should last you up to 30 days.