We love trying new foods, which is why we’re excited to feature local kimchi in our January salad. Thanks to two great regional partners - Kimchee Pride (NYC, Boston) and No. 1 Sons (DC, Philly) - this is the first time we’ve been able to offer kimchi on our menu.
Now, a quick kimchi 101: a Korean diet staple, kimchi is made from naturally fermented cabbage. The fermentation process creates helpful bacteria that aid in digestion and the assimilation of nutrients in the body. Traditionally, kimchi contains fish products, but our recipe below is vegan so it can be enjoyed by all.
Pro tip: add some kimchi to your brussels sprouts for a healthful side or snack!
- 2 lbs napa cabbage
- 8 cups water
- 6 cloves garlic
- 1/2 cup salt
- 3 tbsp Kochukaru (Korean red pepper powder)
- 2 scallion stalks, sliced
- 1/4 onion, chopped
- 1 asian pear, skinned and cored
- Cut cabbage into quarters lengthwise
- Rinse and chop cabbage into 2-inch pieces
- Place cabbage in bowl with salt and water, submerge for 2-3 hours
- Put ginger, garlic, Kochukaru, onion, and pear into food processor and grind to make paste
- Add 1/4 cup of water to food processor to dilute
- Remove cabbage from water, then rinse thoroughly and dry
- Mix all ingredients together until cabbage is coated in paste
- Transfer into jars with secure lids, and allow to ferment for 2-3 days
Yields about 6 servings. Approximate calories per serving: 25.