Thursday, April 13, 2017

Garden Kimchi



Amount
Measure
Ingredient
Prep Method
3+
Pounds
Napa Cabbage
2 inch pieces
1
Cup
Sea salt

2
Quarts
Water


Directions:

In a large tub, sprinkle salt over the cut napa.  Top w/ water.  Stir every 30 mins for 2 1/2 hours.  Drain & reserve the brine if you wish and use as a salt substitute in cooking.  Use sparingly.  It’s very salty.  I used it to make Avanti Horseradish Puree.  

Meanwhile prep the veggies.

1
Quart
Garden vegetables


I used carrots, carrot tops, kale, scallions & fresh turmeric.  


Blend the following in a food processor:

1
Whole
Citrus rind
I used blood orange
5
Cloves

1
Small
Red onion

1/8
Cup
Dried chilies
I used pequins
1
Tablespoon
Korean or Aleppo chili flakes

2
Tablespoons
Hatcho miso

1
Cup

1/8
Cup
Pickled Ginger

2
Tablespoons
Toasted sesame seeds

1/2” x 1”
Piece
Kombu kelp
Wiped
1 – 2
Tablespoons
Sea salt
To taste


Combine the well drained napa, garden veggies & the blended flavorings in a large glass bowl.  Stir well and let sit at room temperature for several hours, stir every once in a while.  Pack into clean glass jars and ferment at room temp for 3 or 4 days.  Shake the jars twice a day.  Then refrigerate.  You can eat it right away and it will continue to slow ferment in the fridge. 





 

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Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

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