Jordan Garden Kimchi Salad

Jordan Garden Kimchi Salad

Health Rating
Prep Cook Ready in Servings
168 h 0 min 168 h 10

Ingredients


1 3/4 kg Napa cabbage, raw (cut into 1/2-inch strips)
681 gm Curly kale (chiffonade)
3/4 cup Kosher salt
10 cup Water
454 gm Bok choy (cut into 1/2-inch strips)
1 cup Soy sauce, shoyu
3 tbsp Saeujeot/Korean salted shrimp
1 1/2 cup Demerara sugar
26 clove(s) Garlic (finely grated)
1 cup Korean chili powder
1/3 cup Fish sauce
1 bunch Green onion, scallion, ramp (cut into 1 inch pieces)
1 medium leek(s) Leek (cut into 1/4-inch rounds)
3 cup chopped Baby carrots
2 cup Watermelon radish (julienned)
6 cucumber Japanese cucumber (sliced)
1 cup Nasturtium leaves

Instructions


In a large bowl or tub combine cabbage, kale, salt and enough water to cover. Allow the greens to brine overnight. The next day squeeze as much of the brine out as possible and place the greens in a large non-reactive working bowl. To the bowl add all of the remaining ingredients but the reserved kale, cucumber and nasturtium. Toss all ingredients thoroughly to evenly distribute and then place in a sterilised pickling crock or tub. Gently weigh the mixture down and loosely cover. Allow the kimchi to begin to ferment at room temperature for 24 hours.

After 24 hours, the crock may be moved to refrigeration. Toss the mixture every two days for a total of seven days. Add the reserved kale and Japanese cucumber and toss once more to combine. Refrigerate for a final day and the kimchi is ready to serve.

Keep revisiting and readjusting seasoning as desired.

Gently fold in the nasturtium blossoms and leaves at the time of service. Other fresh garnish may also be added at this point; fresh peas, favas and their greens are seasonal favourites.

Nutrition Facts

Per Portion

Calories 336
Calories from fat 26.9
Calories from saturated fat 4.9
Total Fat 3.0 g
Saturated Fat 0.5 g
Trans Fat 0
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 0.4 g
Cholesterol 2.3 mg
Sodium 7964 mg
Potassium 1519 mg
Total Carbohydrate 63 g
Dietary Fiber 8.4 g
Sugars 40 g
Protein 14.5 g

Dietary servings

Per Portion


Meat 0.3
Vegetables 8.3

Energy sources


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Recipe from:
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