Fermented Dandelion or Wild Lettuce Kimchi

Sour, spicy, and loaded with umami, fermented dandelion kimchi is a good way to preserve bitter greens for use throughout the year in your cooking. Dandelions are only one of many different greens you can use though, and the method makes a good recipe for prickly lettuce or sow thistle too. It's also an easy way to acclimate your taste buds to bitter flavors, and a perfect fermentation recipe for beginners.

One of the best things to know about making dandelions into kimchi is that you don't have to use only leaves. If you catch the plants at the right time you could also add their crowns or unopened flower buds.

Since I blanch the greens before fermenting, you can also use the biggest, strongest-tasting leaves you can find. And, you can also use lots of other plants besides dandelions.

Right now (early June) the tender tops of wild lettuce and sow thistle are at the perfect stage for gathering, but you'll need to get them quickly as deer strip entire areas of them when they appear. The young tops have tender stem and greens, which gives a nice texture to the finished product.

How to Make Fermented Dandelion Kimchi

There's a few steps, but they're pretty simple and come together relatively fast. First the greens are blanched in water and laid out to cool. After cooling they're seasoned with salt and allowed to rest for 30 minutes.

The dandelion leaves are rinsed with water to prevent it from being too salty. Then they're squeezed dry and laid out in a line.

The greens are cut into bite-sized pieces for the best texture. This makes it easier to stir, cook with and eat.

Korean Chili Paste

While the dandelions are cooling you make the Korean chili paste. Mix the water with fish sauce or another salty condiment like soy sauce, rice flour, a dash of maple syrup and cook until the flour thickens.

After letting the mixture cool for a bit you add Korean chili flakes. These are known as Gochugaru and easy to buy at an Asian market or online. Next grated garlic and ginger are added. You can add other chilis if you grow your own or want it extra spicy.

Next the greens are mixed with sliced green onions and the chili paste. You can be creative and add different alliums here too. Green garlic, ramp leaves, nodding onion, the green tops of walking onions or spring onions-there's lots of options.

Pack the kimchi into a jar, pressing down on the leaves to cover them with the chili brine. After 24 hours you should see bubbles as in the image below to let you know the fermentation process has begun.

After packing into the jar it should be covered it with a non-reactive lid. Plastic Ball lids are great for fermenting as lactic acid reacts with aluminum lids, turning black and unappealing. Store the kimchi at room temperature until it's sour to your liking.

I usually leave it out for two weeks, but I've found jars multiple years old I've forgotten about that were perfectly fine to eat. The pH eventually becomes so low you could preserve something else by putting it in the kimchi jar!

What to Serve with Kimchi

You can use the finished ferment anywhere you want a strong, bitter, spicy condiment. It's great added to noodle soups and ramens, and you can use it to make kimchijeon (김치전), traditional kimchi pancakes.

Traditionally kimchi is also served with egg and rice dishes. Think warm kimchi fried rice, scrambled eggs. Finely chopped it can be mixed into an omelet. I love it served with a rice bowl along with a few different condiments and a fried egg.

For a fun chef trick, try pureeing kimchi into a thick aioli or mayonnaise. It makes an interesting spread for sandwiches or just as a spicy condiment.

Related Posts

• Lebanese Dandelions with Caramelized Onions (Hindbeh)
• French Dandelion Salad
• Dandelion Hearts or Crowns