Mixed Root Kimchi
Source: Aruna Lee, Volcano Kimchi
Recipe Type: Appetizers and Sides | Seasons: Spring, Winter
INGREDIENTS
3 pounds of a mixed root vegetables, such as kohlrabi, turnips, and radishes
2 tablespoon coarse sea salt
1 yellow onion (small size)
1 small piece of ginger (size of two cloves of garlic)
3 to 4 cloves of garlic
¼ Asian pear (optional)
½ red bell pepper
½ tablespoon shiitake mushroom powder
1 or 2 small pieces of kelp
2 to 3 tablespoon of red chili powder
3 stems green onion, sliced
1 cup red mustard greens (optional), chopped
1 cup of filtered water or vegetable stock (I normally make broth out of all the leftover vegetable trims)
PREPRATION
Peel the kohlrabi using a large kitchen knife or a peeler; no need to peel the radish and turnips. Cut into bite-size (about ½ inch cube) cubes.
To brine the vegetables, add the sea salt to the cubed vegetables and toss with your hands. Let stand for 30 minutes to 1 hour, depending on temperatures. (Warmer temperatures mean less time brining.)
To make the kimchi sauce, chop the onions, ginger, garlic, pears, and red bell pepper; toss into a blender. Add the mushroom powder and kelp to the blended sauce, mix thoroughly and set aside.
Let’s get this kimchi started! Place the brined root vegetables into a large mixing bowl. Add the chili powder and massage to color the vegetables. Add the scallion and red mustard greens.
Pour the kimchi sauce and 1 cup water or vegetable stock over the brined vegetables. Using your hands, toss the ingredients until evenly mixed. Place the kimchi into a large non-reactive ceramic or glass container, and press down slightly to submerge.
Place a heavy weight (a stone or heavy plate) over the kimchi, making sure to leave a few inches between the kimchi and the top of the container to allow the kimchi to ferment without overflowing.
Place a lid over the container, and let it stand at room temperature, out of direct light for 1-2 days, depending on the weather. Refrigerate and enjoy!
Visit www.volcanokimchi.com for more.
