I’ve developed this recipe for pumpkin kimchi over the past few years, and really love the flavors of tangy pumpkin and dark leafy greens fermented with bright ginger, fall apples, and chiles. Switch your kimchi routine up and give this a try!
- 1 pie pumpkin, butterkin, or butternut squash
- 1 head bok choy or pak choi
- 3″ ginger
- 6 cloves garlic
- 1 onion
- 1 pint breakfast or watermelon radishes
- 1 bunch green onions
- 1 apple or pear
- 3-6 fish peppers
- 1/4 cup Korean chile flake
- 2 tbsp miso
- sea salt
- Peel pumpkin and scoop out the seeds. Cut into slices about 1 inch square and 1/4 inch thick.
- Chop bok choy into squares. Slice radishes into rounds. Mince garlic, fish pepper, and ginger, finely dice onion, slice green onions, slice apple into matchsticks.
- Combine all ingredients in a large mixing bowl, and add chile flakes, miso, and a large pinch of salt. Massage all with salt until wet and limp. Taste for salt – the ferment should taste just saltier that you’d normally like to season it to eat. If it’s not that salty or you’re having trouble getting the veg to release moisture, add a little more salt.
- Pack into jar, pushing vegetables down to release air bubbles. The liquid brine should rise above the veg as you press. Weight with a ferment weight or plastic sandwich bag with a little water. Leave to ferment 3 weeks+ at room temperature. Move to the refrigerator when the kimchi is pleasantly sour, tangy, and spicy!
- Serve with noodles, rice bowls, and scrambled eggs. Pictured here on sweet potato steamed buns with a blue cheese spread.