Kumquat Kimchi Recipe

Team flavorful Korean chili flakes with sweet-tart kumquats to produce a cabbage-based kimchi with an unexpected twist.

| May 2019

kumquat-kimchi
Photo by Grace Stufkosky

A NAPA CABBAGE KIMCHI WITH AN UNEXPECTEDLY DELICIOUS ADDITION

This is a bit of a trust-me-on-this recipe. I love salt-preserved citrus, and I also love the way citrus works as an add-in for vegetable ferments, which is why I included it in so many of the recipes in this chapter. The proven track record of citrus and ferments and some serious fridge serendipity (in less romantic terms, napa cabbage and kumquats jammed in the same crisper drawer) were the inspiration for this recipe.

This unlikely pairing works because a good gochugaru will have bright, citrusy notes that really complement and amp up citrus flavor. The ginger is also a great foil for the kumquats. The kumquat skins provide a nice bit of chew and textural interest in the finished product. Finally, as if kimchi weren’t flavor-packed enough, sweet-tart kumquats provide serious umami. I left the garlic out of this kimchi because I think it makes less sense flavorwise with the kumquats. However, if garlic in kimchi is a non-negotiable for you, please feel free to leave it in.

 gochugaru
Gochugaru photo from Adobe Stock



Ingredients

  • 550 grams napa cabbage, cut into 1/2-inch chunks
  • 10 grams salt
  • 100 grams kumquats, cut into eighths
  • 15 grams ginger, grated
  • 12 grams gochugaru (Korean chili flakes)

Materials

  • Basic fermenting supplies

Yield: 1 scant quart

More from Beyond Canning:

beyond-canningIf you're looking for Hot & Sour Cherry Preserves, Old Bay Pickled Cauliflower, or Gochugaru Preserved Lemons, you've come to the right place! In Beyond Canning, Autumn Giles has packed the pages with creative preserved foods and preserving techniques. You'll use herb-infused vinegar to make a shrub, explore the science of maceration for the sake of better preserves, step up to the air-locked mason jar for worry-free ferments, master simple ratios for inventing your own small-batch creations, and much more. The 70 recipes feature flavors and textures that are equally inventive: Rangpur Lime Marmalade, Lavender Apple Butter, Raspberry-Rhubarb Sauce, Quick Peach-Bourbon Jam, Hibiscus Lime Jelly, Kombu Dashi Pickled Shiitake Mushrooms, Curried Orange Pickle, Maple-Plum Mostarda, Pickled Figs with Port & Black Pepper, Raspberry & Burnt Honey Gastrique, Fermented Jalapeño Slices, Lemony Sprouts Kraut-Chi, and Radicchio & Sunchoke Kraut with Thyme are all inside.




Reprinted with permission from Beyond Canning: New Techniques, Ingredients, and Flavors to Preserve, Pickle, and Ferment Like Never Before by Autumn Giles, photos by Grace Stufkosky, and published by Voyageur Press, 2016. Buy this book from our store: Beyond Canning.





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