I am a big fan of kimchi (aka kimchee): Korean pickled cabbage. Kimchi is high in natural probiotics that aid digestion; it also contains lots of vitamin C.
I usually make kimchi with Napa cabbage, but I’ve got several varieties of Asian greens in my garden right now, so I decided to make kimchi with them instead.
Recipe for Spicy Asian Greens Kimchi
Inspired by Ramp Greens Kimchi
- 1 pound mixed Asian greens (I used two kinds that I grow in my garden), cleaned, tough part trimmed away, and chopped
- 1 tablespoon sea salt
- 2 teaspoons pure maple syrup
- 2-3 dried Thai chiles, crushed
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1 teaspoon Thai fish sauce
- In a large bowl, mix greens with the salt. Allow to rest for several hours so the greens wilt down.
- Stir together the rest of the ingredients and mix with the salted greens.
- Pack greens and accumulated liquid into a very clean Mason jar (mine fit into a pint jar) with a screw-top lid. Use the back of a wooden spoon to pound the greens down (really pack them in!). Leave an inch or two of head space at the top of the greens, and screw on the lid (it should be secure, but not tight).
- Allow to sit out at room temperature for 24 hours, then transfer to the refrigerator. Give it a few more days of fermentation in the refrigerator before you eat it. Kimchi is excellent as an accompaniment to many Asian dishes; I also love it with scrambled eggs.
–Winnie Abramson writes the organic gardening and food blog Healthy Green Kitchen.
Photo credits: Winnie Abramson