Here’s a recipe for a unique kimchi I made last week on the summer solstice using garlic scapes and radish sprouts (along with a few other things) from Hope Ridge Farm. You can find them at the Fells Point Farmer’s Market on Saturday mornings. It’s delicious, probiotic, and a great topping for chicken tacos and rice bowls!
- 1-2 bunches garlic scapes
- 2 pints radish or bean sprouts
- 2-3 shallots
- 1 english cucumber or 2 pickling cucumbers
- 2 inches ginger
- 2 inches fresh turmeric
- 1 tbsp Korean chili flakes
- 1/2-1 tsp sea salt
- Slice garlic scapes into 2 inch segments and cut shallots into thin slices. Julienne cucumber. Mince ginger and turmeric.
- Combine all in a bowl and add chili flakes and 1/2 tsp sea salt. Mix the ingredients with your hands like you are massaging the veggies – grab handfuls and squeeze, let go, stir with your hand, and repeat. After about 5 minutes you should see the vegetables start to appear wilted and release a lot of their moisture. Keep mixing and squeezing for about 10 minutes until the vegetables are very wet.
- Taste for salt – the vegetables should be salty, just a little saltier than you would like to eat them plain. If there isn’t this much salty taste, add a little more of the reserved 1/2 half teaspoon and mix it in with little extra massaging.
- In a quart glass jar, pack the kimchi down. Add handfuls to the jar and press down so that the liquid of the vegetables rises to cover the veggies. Pack in all of the vegetables and pour in any brine that remains. Leave about 1″ headspace from the top of the jar if possible – if the jar is tightly packed to the rim, divide the kimchi into multiple jars. Put on the jar’s lid.
- Leave to ferment at room temperature for 3-14 days. Taste occasionally – make sure to remove kimchi with a clean fork and press the vegetables down underneath the surface of the brine each time you remove some veg. The kimchi should be salty, a little spicy, and more sour as time goes on. When you find the taste pleasant, sour, and a little funky, move to the fridge for long term storage.
- Use as a condiment on rice bowls, scrambled eggs, coldcut sandwiches, and tacos! (Especially tacos.)