Kimchi, the vibrant fermented side dish of Korea, is celebrated for its spicy kick and gut-friendly probiotics. This recipe elevates the classic kimchi experience by incorporating the slightly bitter bite of dandelion greens alongside the familiar crunch of napa cabbage. Dandelions, often overlooked as weeds, offer a surprising depth of flavor and a wealth of nutrients, making them a perfect addition to this traditional dish. The earthy notes of the dandelion beautifully complement the sweetness of the napa cabbage, creating a complex and unforgettable kimchi.
This unique kimchi recipe offers a delicious and healthy twist on a beloved classic. For a step-by-step guide on how to create this fermented delight, filled with the satisfying tang and spicy zest of dandelion and napa kimchi, continue reading below. You’ll learn how to properly prepare the vegetables, create the perfect brine, and ensure optimal fermentation for a truly exceptional result.
Tools Needed
- Glass jars (2 liter or smaller)
- Bucket
Ingredients
- Dandelions
- Napa Cabbage: 5 decent size
- Salt
- Ginger: 200 grams
- Garlic: 25-30 cloves
- Gochugaru (Korean chili flakes)
- Fish Sauce: 10 tablespoons (for 5 cabbages)
- Leeks
- Rice Flour Porridge: 2 tablespoons
- Daikon Radishes or Carrots
Step-by-Step Instructions
Step 1. Preparing the Vegetables
- Pick young dandelions before flowering. Wash thoroughly to remove sand and blemished leaves.
- Soak dandelions in salt water for about six hours. Wash several times with filtered water to remove excess salt.
- Squeeze out as much water as possible from the dandelions.
- Cut Napa cabbage into 1-3 cm pieces. Salt, wash, and squeeze out excess moisture.
Step 2. Making the Kimchi Paste
- Mix fish sauce, ginger, garlic, gochugaru, leeks, and rice flour porridge.
Step 3. Combining and Packing
- Untangle the dandelions to ensure even distribution.
- Pack dandelions and napa cabbage tightly into jars, removing all air.
Step 4. Fermentation and Storage
- Store in the refrigerator.
Read more: Spicy Crunchy Korean Stuffed Cucumber Kimchi (Oi-sobagi) Recipe
Tips
- A little bit of salt remaining after washing is good for lacto-fermentation and inhibits pathogens.
- After fermentation (approx 3 days), the kimchi will be soft, sour and the root vegetables won't be bitter.
Nutrition
- N/A
FAQs
1. Can I use other types of cabbage instead of Napa cabbage?
While Napa cabbage is ideal for its texture, you can experiment with other firm cabbages like savoy or green cabbage. The fermentation process might vary slightly.
2. How long does the kimchi need to ferment?
Fermentation time depends on temperature and your preference for tartness. At room temperature (65-75°F), it usually takes 2-7 days. Cooler temperatures will slow down fermentation.
3. What if my kimchi develops mold?
A small amount of white mold is sometimes normal, but discard the kimchi if you see any fuzzy, colored mold. This indicates spoilage.
Enjoy the satisfying crunch and complex flavors of your homemade dandelion and napa cabbage kimchi. This recipe is a testament to the transformative power of fermentation and the surprising versatility of often-overlooked ingredients. Savor this delicious and healthy addition to your meals, and experiment with different spice levels to find your perfect balance.