Log in
Purslane Kimchi
Purslane Kimchi
Chef Karen Wang Diggs
Korean
Purslane has a pleasant crunchy texture and mild lemony flavor, which makes it nice to eat raw, or cooked. But the BEST way is to turn this "weed" into a super delicious spicy fermented sensation!
Nutrition wise, this jade-green succulent plant provides six times more vitamin E than spinach and seven times more beta carotene than carrots. It’s also rich in vitamin C, magnesium, riboflavin, potassium, and phosphorus. Impressed? But fermenting makes it even better!
Ingredients
- 2 teaspoons Celtic Sea Salt
- 2-1/2 cups filtered water
- 4 -5 oz. fresh tender purslane
- ¼ teaspoon sea salt
- 2 – 3 Tablespoons gochugaru chili flakes
- ¼ teaspoon coconut sugar or Sucanat (optional)
- 1 – 2 gloves fresh garlic, peeled and minced
- ½ teaspoon grated ginger
Directions
- Make a salt brine by dissolving the salt in the filtered water. Set aside.
- Place the purslane in a salad spinner. Rinse and spin dry. Place in a medium mixing bowl.
- In a mortar and pestle, grind the ¼ tsp salt, garlic, ginger, and gochugaru together to make a paste.
- Add the gochugaru paste to the purslane and mix well.
Pack the seasoned purslane in the glass jar, and gently tap down with a wooden spoon or kraut pounder.
Cover with the salt brine until it is about one inch above the surface of the packed purslane. Ingredients should be at the marker just below the lip of the jar. (See note below on jar size and options.)
- Assemble your ChouAmi Fermentation top according to the directions.
- Allow to ferment at room temperature for 7 – 10 days.
- When ready, remove your ChouAmi top, and place the flat lid on the jar and store in the fridge.