Salad leaves’ kimchi

Written by on in Lunch

Continuing with the summer vibe, I came to an idea to put together two things: green salad and fermentation. It may sound odd at first, however, allow yourself to take your taste buds on a delicious journey.

Fermentation is a big part of life in Poland. Our palate is trained from the early childhood to engross ourselves in the sour dishes, such as sour pickled cucumber soup, sour rye floured soup (żurek) or sauerkraut. Yet, as a little girl, I dreaded the taste of sauerkraut – eating it raw, it was too strong for me and is linked with my constant rebellions refusing to take a bite. My memories transport me to my place at a dinner table, patiently waiting for a plate of sauerkraut to be taken away. I only have learnt to appreciate it just recently, which led in turn to me trying some kimchi.

Do not repeat my mistakes, give this recipe a try. The pungent sourness of the salad eaves permeated through by chili flakes and garlic creates an irresistible crunchy and spicy condiment.

Salad leaves' kimchi
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Salad leaves’ kimchi

Recipe by monika.gemmetCourse: LunchDifficulty: Medium
Servings

12

servings
Prep time + resting time

2

hours 

30

minutes

It is a great way to enjoy your greens in an unconventional way.

Ingredients

  • 1kg salad leaves, chopped into stripes, 4 leaves reserved

  • 4 carrots, grated

  • 6 garlic cloves, minced

  • 50-60g sea salt

  • 2 spring onions, white and green parts chopped

  • 5cm thumb-sized piece of fresh ginger, minced

  • 9 tbsp. gochugaru flakes

  • 2 tbsp. soya sauce

  • Equipment

  • 2 1l sterilised jars

Directions

  • In a large bowl, massage the sea salt into the salad leaves.
  • Pour the cold water into the bowl, fully submerging the massaged salad leaves into it and let it rest for at least 2 hours.
  • Rinse the salad leaves under running water in order to remove the salt, drain them, then add it together to a bowl with the grated carrots, minced garlic, chopped spring onions, minced ginger, the gochugaru flakes and soya sauce.
  • Using your hands (you can use gloves), mix everything until all the ingredients are combined.
  • Put the mixture into sterilised 1l jars, pressing the leaves tightly until the brine comes out covering your mixture. Put the leftover whole salad leaves on top so that the mixture remains submerged in the brine.
  • Leave the jars in a cold dark place for 3 to 5 days – depending on the time of the year or the climate, the warmer it is, the quicker the fermentation will start.
  • Control the jars daily and press the leaves with a clean finger or a spoon so that they remain submerged in the brine at all times and so that the air bubbles are removed.
  • Once the kimchi is fermented to your liking (you will notice it is fermenting when opening a jar it will smell and taste sour), move it to the fridge.

Notes

  • This recipes makes two 1l jars.
  • You can put a plate on top of the salad leaves when soaking them in the salt water to keep them fully covered.
  • You can make this condiment with any greens you have on hand – kale, radish greens, cabbage etc.
  • If you prefer a milder taste, adjust the amount of chili flakes you use. Beware that gochugaru flakes are not just spicy, but also sweet and smoky.
  • If you are unable to find gochugaru flakes or paste, substitute with regular chili flakes.
  • This condiment goes well with fried rice or soup, it will also elevate your grilled cheese sandwich.