7-8oz2 heaping cups thinly sliced, tender Ischnoderma resinosum or similar wild mushrooms
10grams1 Tablespoon finely chopped fresh garlic
5grams2 teaspoons minced or grated fresh ginger
10grams2 teaspoons kosher salt
20gramsscant ¼ cup mild korean chili flakes (gochugaru)
1Tablespoonwhite rice flouror finely grind white rice in a coffee grinder
80gramsyellow onion¼ cup chopped
12grams1 Tablespoon maple syrup
2Tablespoonsgood fish sauceRed Boat brand is the standard
Instructions
If you are worried about digestibility of mushrooms, steam your mushrooms until wilted (5-10 minutes) before assembling the kimchi instead of seasoning them and fermenting from raw.
Process the salt, fish sauce, garlic, ginger, maple, chili flakes and onion in a food processor until a paste is formed, then taste the paste, and if adjust the heat level if needed. Mix the paste with the mushrooms, then quickly pack into a vacuum bag using the moist setting, seal, label and date.
If you don't want to use a vacuum bag, or a sealer is unavailable, you can press everything down in a mason jar and putting a weight on top of it, making sure to keep everything underneath a layer of liquid. If you're vacuum sealer has difficulty sealing liquids, put the mixture in a ziploc bag, then put the zip loc in a vacuum bag and seal.
Put the mixture in a cool, dark place for 1-2 weeks inside of another container that can catch liquid if the bag leaks, which is rare, but possible.
After two weeks, slice open the bag like a Christmas present and eat hot or cool with some steamed rice, eggs, or other bland foods that can welcome aggressive flavors.
The kimchi will last for at least a month and probably longer in the fridge, stored in a container with a tight fitting lid, such as a mason jar, etc.
Notes
For you fermenters out there, the proportions below start with about 5% salt by weight of mushrooms, but you could sure cut it down to 3% and add some extra soy or fish sauce for funk. Typical kimchi recipes start with a brine of 7%, and add extra salt by way of fish sauce from there, but I wanted their natural water to stay in the mix. Either way will be fine.
The recipe here is basic, if you want, add some garnishes like scallions or spring onions, shredded carrot, etc.
Look for Korean chili flakes at your local Asian market or online. Look for a brand like this one.
I add rice flour to bind the liquids and make it saucy, if you grind your own rice flour, you might want to add a tablespoon or two of water and simmer the mushroom kimchi after it ferments to make sure there aren't hard rice pieces.
I use medium Korean chili flakes (gochugaru) but they come in mild, medium or hot, if you want a nuclear hot kimchi, purchase accordingly.