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Butternut Squash Kimchi


Adopted from the Kimchi Cookbook
Preparation: 20 minutes
Brine: 40 minutes
Fermentation: 2 to 3 days
Serves: 4 – 6




1 ½ pounds butternut squash (½ of a small squash), peeled,
cored, quartered, and cut into 1/8-inch-thick slices
4 ½ cups water
2 tablespoons salt, plus 2 teaspoons
2 cups finely chopped kale) about half a bunch)
2 tablespoons Korean chili pepper flakes
1 teaspoon chopped garlic
½ teaspoon peeled, finely grated fresh ginger
½ cup mushroom broth or vegetable broth
1 teaspoon sugar



In a large bowl, mix the squash with 4 cups of the water and the
2 tablespoons of salt. Set aside for 40 minutes. Drain the brine
and allow the squash to dry in the colander.
Meanwhile, in a medium colander, toss the kale with 2
teaspoons of the salt and set aside for 15 minutes.
Using the colander, rinse off any excess salt with water.
In a large bowl, combine the squash and kale with the chili
pepper flakes, ginger, garlic, and toss until the mixture is well
combined. Place the mixture into a quart-sized container with a
tight lid. Mix mushroom broth with sugar until the sugar is
dissolved. Ladle the broth mixture into the container until 1/3 of
the contents are covered.
Allow the mixture to ferment at room temperature for 2-3 days.
Refrigerate and enjoy within 1 month.

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