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Hosta Shoot Kimchi
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.
Daylily Shoots, Hosta shoots
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.
455 g hosta shoots (or napa cabbage, or other vegetable) (roughly 6 loosely packed cups)
85 g daikon radish, sliced into ¼-inch (6 mm) half-moons (about ½ cup)
85 g ramp leaves (or green onions, sliced into 1-inch / 2.5 cm lengths)
Scant ¾ ounce
20 grams / 3 teaspoons kosher salt
135 ml water
maple syrup or equivalent
white rice flour
or grind white rice as finely as possible in a coffee grinder
30 g Korean gochugaru chili flakes (coarse)
large cloves garlic
2.5 cm cube fresh ginger, minced
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.
Copyright: Chef Alan Bergo
Forager | Chef
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