A basic lacto-fermented kimchi recipe using hosta or day lily shoots.
Use ¼ cup (30 g) of gochugaru flakes for a mildly spicy kimchi, or ½ cup (60 g) for a spicier version.
3 cup or 1 quart mason jar. Use a plastic lid to avoid corrosion if it will be held for longer than a few weeks.
Ingredients
Hostas
1pound455 g hosta shoots (or napa cabbage, or other vegetable) (roughly 6 loosely packed cups)
3ounces85 g daikon radish, sliced into ¼-inch (6 mm) half-moons (about ½ cup)
3ounces85 g ramp leaves (or green onions, sliced into 1-inch / 2.5 cm lengths)
Scant ¾ ounce20 grams / 3 teaspoons kosher salt
Chili paste
½cup135 ml water
1tablespoonmaple syrup or equivalent
3tablespoonsfish sauce
1tablespoonwhite rice flouror grind white rice as finely as possible in a coffee grinder
¼cup30 g Korean gochugaru chili flakes (coarse)
3large cloves garlicminced
1-inch2.5 cm cube fresh ginger, minced
Instructions
Cut the hostas into 1-inch (2.5 cm) pieces and combine in a bowl with the radish, ramp leaves or onions, and salt, mix very well, and allow to sit for an hour or two.
Bring the water, maple syrup, and fish sauce to a simmer with the rice flour until thickened, cool to room temperature, then mix with the chili flakes, garlic, and ginger.
Rinse the salted hosta mixture well, drain, and pat dry with a towel if needed to remove excess moisture. Toss the hosta mixture with the chili paste, then pack into a quart (945 ml) jar.
Screw on the lid and leave out for 2 to 5 days, depending on how sour you want the kimchi to be, removing the lid occasionally to let carbon dioxide escape, then refrigerate.
The kimchi will for a month or longer if regularly pressed under its liquid.
Notes
Adjusting the sour flavor
As the kimchi ages the flavor will get stronger. If you want a stronger flavor faster, leave it out at room temperature for longer and it will sour quickly.