Zero waste kimchi

  • 4 cups worth of stems from Broccoli, Cauliflower, Kale, Carrot & Spinach
  • ¼ cup salt
  • 1 tsp freshly grated ginger
  • 4-5 garlic, finely chopped
  • 1 tsp granulated sugar
  • Water
  • 2 tbsp fish sauce/ salted shrimp paste or 3 tbsp water
  • 5 tbsp Chili Powder or Gochugaru

Instructions

  1. Place the stems in a bowl and add salt.
  2. Massage the salt thoroughly onto the stems, add water to cover.
  3. Let the stems sit for a couple of hours.
  4. Rinse the stems under cold water several times and drain completely.
  5. In a bowl, add ginger, garlic, sugar, fish sauce/shrimp paste/water and stir into a smooth paste. Stir in the chili.  
  6. Squeeze out any excess water from the stems and add to the paste. Wear gloves and thoroughly massage the paste onto the stems.  
  7. Pack the kimchi in a sterilized jar and press down the until the brine covers it and only 1-inch space is left in the jar. Seal the jar and keep it out of direct sunlight at room temperature for 1 to 5 days. 

You may see bubbles and the liquid may seep out of the jar. Check the kimchi twice a day, press down the vegetables with a clean spoon to keep them covered with brine. Consume as it is or serve as a side dish!

 

Created by Radhika Khandelwal, Worldchefs www.pandoodle.org