Kohlrabi kimchi

Kohlrabi kimchi

By
From
Supernormal
Serves
8
Photographer
Earl Carter

This is one of my favourite vegetables and vegetable preparations. I like to serve this at home when we are eating dumplings. It’s an especially good snack served with a cold beer.

Ingredients

Quantity Ingredient
3 kohlrabi, peeled and cut into 1 cm thick batons
1 tablespoon sea salt
75g garlic chives, cut into 5 cm lengths

Kimchi base

Quantity Ingredient
5cm piece kombu
2 tablespoons glutinous rice, soaked in water overnight
1 tablespoon glutinous rice flour
5 spring onions, halved lengthways then cut into 4 cm lengths, white part only
60g korean chilli flakes
7 dried bird’s eye chillies, soaked in water for 30 minutes, finely chopped
1 thumb-sized piece fresh ginger, finely chopped
10 garlic cloves, finely chopped

Method

  1. To make the kimchi base, put 125 ml water and the kombu in a saucepan over medium heat. Cook until just under boiling point, then remove the pan from the heat and set aside to cool. Strain the soaked rice. Put the rice and rice flour in an upright blender with 60 ml of the kombu water and blend until smooth. Transfer to a small saucepan over low heat and cook until thick and gluey, about 5 minutes. Remove from the heat and set aside to cool. Put all the kimchi base ingredients in a large bowl and, wearing latex gloves, mix until well combined. Set aside.
  2. Toss the kohlrabi and salt together in a bowl.
  3. Transfer the kohlrabi to a colander set over a bowl and leave to drain for 30 minutes
  4. Rinse the kohlrabi in plenty of cold water and drain well.
  5. In a large bowl, combine the salted kohlrabi, 200 g of the kimchi base and garlic chives. Wearing disposable kitchen gloves, mix the kimchi thoroughly through the kohlrabi. Leave the kohlrabi for 3 hours in the refrigerator to marinate before eating. This will keep for up to 4 days.

Kimchi base

  • This recipe makes a lot more kimchi base than you need. Only use 200 g.
Tags:
super normal
andrew
mcconnell
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