Global Vegetable Kimchi Assortment
Serves 10
Directions
- 1Chop vegetables (chayote, okra, eggplant, green apple, collard greens, dino kale, perilla leaves, brussels sprouts, bok choy, spring napa cabbage, korean radish) into bite-sized pieces.
- 2Brine the chopped vegetables with salt and water.
- 3Prepare the kimchi sauce by mixing sweet rice flour paste, gochugaru, minced garlic and ginger, fermented shrimp, sugar, and sliced green onions.
- 4Drain the brined vegetables thoroughly.
- 5Massage the prepared kimchi sauce into each variety of vegetables until well coated.
- 6Pack the finished kimchi into storage containers.
Ingredients
- chayote
- okra
- eggplant
- green apple
- collard greens
- dino kale
- perilla leaves
- brussels sprout
- bok choy
- spring napa cabbage
- korean radish
- garlic
- ginger
- fermented shrimp
- sugar
- green onion
- gochugaru
- sweet rice flour paste
Equipment
chef's knifecutting boardmixing bowlscolanderfood processorsilicone spatulastorage containers
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