Hosta Shoot Kimchi

5 from 3 votes

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.

Prep Time10

Fermentation time7

Total Time7 10

Course: Appetizer, Condiment

Cuisine: Korean

Keyword: Daylily Shoots, Hosta shoots

Servings: Servings

Calories: 24kcal

Author: Alan Bergo

Equipment

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

1 pound 455 g hosta shoots (or napa cabbage, or other vegetable) (roughly 6 loosely packed cups)
3 ounces 85 g daikon radish, sliced into ¼-inch (6 mm) half-moons (about ½ cup)
3 ounces 85 g ramp leaves (or green onions, sliced into 1-inch / 2.5 cm lengths)
Scant ¾ ounce 20 grams / 3 teaspoons kosher salt

Chili paste

½ cup 135 ml water
1 tablespoon maple syrup or equivalent
3 tablespoons fish sauce
1 tablespoon white rice flour or grind white rice as finely as possible in a coffee grinder
¼ cup 30 g Korean gochugaru chili flakes (coarse)
3 large cloves garlic minced
1- inch 2.5 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.

Nutrition