Rapini Kimchi

Rapini Kimchi, though initially somewhat bitter when cooked, undergoes a delightful transformation during the fermentation process. This strong-flavored kimchi serves as a fantastic condiment that pairs exceptionally well with white foods, such as cream cheese, chicken, fish, or white beans. This recipe offers a tangy, slightly sour, and slightly bitter condiment that adds a burst of flavors to various dishes.

Enjoy the tangy and robust flavors of Rapini Kimchi as a versatile condiment that adds depth to your favorite dishes. Whether paired with creamy cheeses, chicken, fish, or white beans, this fermented delight is sure to impress your taste buds and elevate your culinary experience.

Yield: About 1 pint

(Fermentation vessel: 1 quart or larger) 

INGREDIENTS:

• 1 quart Kimchi Brine (¼ cup unrefined sea salt to 1 quart unchlorinated water)
• 1–2 bunches rapini, cut into 1-inch pieces
• ½ cup grated or shredded radish
• 4 scallions, chopped
• 2 cloves garlic, minced
• 1½ teaspoons lemon juice
• ¼ teaspoon chile pepper flakes or salt-free gochugaru
• 1 teaspoon anchovy paste (optional)

INSTRUCTIONS:

1. In a crock or a large bowl, combine the Kimchi Brine ingredients and stir to dissolve the salt. Rinse the rapini in cold water, and then submerge the vegetable pieces (buds and all) in the brine for 1 hour. Drain and gently squeeze out excess liquid.
2. Put the rapini in a bowl and mix in the radish, scallions, garlic, lemon juice, chile pepper flakes, and anchovy paste, if using. Taste for salt content; you should be able to taste the salt without it being overwhelming. If needed, sprinkle in a little bit more salt.
3. Transfer the vegetable mixture into a quart jar, pressing down with your hands as you work. Add any remaining liquid from the bowl, leaving about 4 inches of headspace. Place a sealed water-filled ziplock bag over the vegetable mixture as a follower-weight combination.
4. Set the jar aside on a baking sheet to ferment, somewhere nearby, out of direct sunlight, and cool, for 3 to 5 days. Check daily to ensure the vegetables are submerged, pressing down as needed to bring the brine to the surface. If you notice scum on top, it’s generally harmless, but consult the appendix for any concerns.
5. On day 3, start testing the kimchi. It’s ready when the flavors have combined to create a pungent, slightly sour, and slightly bitter condiment.
6. Once the kimchi is ready, transfer it into small jars, ensuring the vegetables are fully submerged. Screw on the jar lids tightly and store in the refrigerator. The kimchi will keep, refrigerated, for up to 3 months, maintaining its unique flavors and enhancing your culinary creations.

TIPS:

• When preparing the Kimchi Brine, make sure to use unrefined sea salt and unchlorinated water for the best results.
• Experiment with the amount of chile pepper flakes or gochugaru to adjust the spice level of your kimchi according to your preference.
• If you’re not a fan of anchovies or prefer a vegetarian version, you can omit the anchovy paste without compromising the overall flavor of the kimchi.
• Remember to taste the kimchi mixture before fermentation to ensure the right balance of flavors. Adjust the seasoning by adding more salt if necessary.