Raw Kimchi

May 11, 2018

Chef Jess Rice shared this recipe for Raw Kimchi with us. It serves as the main component of one of her favorite recipes she shared with us; Kimchi Spring Rolls.

Ingredients

½ headbok choy, shredded or roughly copped

2carrots, julienned

½ cupshredded red cabbage

½red bell pepper, julienned

4green onions, roughly chopped

2stalks celery, roughly chopped

1 tablespoonsea salt

1red bell pepper, chopped

1 tablespoon eachfresh garlic and ginger, minced

¼white onion, chopped

2 teaspoonsagave syrup (or honey)

1jalapeno, seeded

1 teaspoonred chili flakes DIRECTIONS

Preparation

1. Gently massage sea salt into vegetables and let sit in a large bowl. Water will be released and help to make the brine. Set aside.

2. To make seasoning paste, combine all ingredients in a food processor (not blender), pulse until mostly smooth. Pour seasoning paste over salted vegetables and massage vigorously until vegetables begin to break down and water is released.

3. Place vegetables into clean mason jars, leaving . inch at top before sealing, as vegetables will expand as they ferment. Let jars sit at room temperature for 24 hours. “Burp” kimchi after 24 hours and wipe down jar if needed and re-seal. Allow to sit for another 12-24 hours, burping every 6 hours or so. Once the kimchi is bubbling (which you can tell during burping), transfer to refrigerator and enjoy.