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 photo from Adobe Stock
- 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)
- Basic fermenting supplies
Yield: 1 scant quart
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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.