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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

Ingredients: 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

Directions: 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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