Posts Tagged ‘leafy greens’

Everything-But-the-Kitchen-Sink Kimchi

I love kimchi.  This, however, is not real kimchi.  It’s a nod to the spicy, stinky, probiotic goodness and an experiment in using what’s on hand.  It’s a riff on my homemade kimchi recipe.  We had such a huge harvest list in this week’s CSA that I’m just incorporating the things that would otherwise go to the chickens.  And the ladies have enough pasture right now.

  • 1 head bok choy
  • 1 bunch beet greens
  • 1 bunch kohlrabi greens
  • 1 tablespoon kosher or coarse sea salt
  • 1 garlic bulb with greens (Use the garlic cloves like normal; wash out the greens and cut into 2″ pieces to make food processing easier)
  • 1″ piece peeled fresh ginger
  • 1/4 cup paprika
  • 1 Tbsp red pepper flakes
  • 1/8 cup soy sauce
  • 1 can anchovies, oil drained (if you’re into the raw food thing, use raw oysters)
  • 1/2 cup 1-inch pieces scallions (greens and whites)
  • 1/2 cup julienned carrots and/or daikon radish (optional)

Remove and wash the leafy veg.  Slice the leaves into long strips.  Sprinkle with salt and toss.  Leave out to wilt on the counter covered for approximately 24 hours.

In a food processor, add the garlic, ginger, peppers, soy sauce, and anchovies.  Process until it becomes a paste.  Toss the paste with the cabbage, scallions, and carrots.

For a more pungent flavor, allow this to ferment in a cool place (<68F) in your lactic fermentation crock for approximately 24 hours.  Otherwise pack it into sealed glass jars and store in the refrigerator.  The kimchi will be ready to eat in as little as 1 day, but is better when it starts to bubble with the probiotic fermentation process.  It’ll keep in the refrigerator for months and is a great way to extend the shelf life of veggies.

Here’s the first step of veg + salt…

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And the next day, packed and ready for the refrigerator:

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