Arugula Kimchi

This recipe introduces you to the art of brining, a traditional preservation method that imparts incredible flavors to vegetables through the process of fermentation. Brine acts as a magical elixir, transforming ordinary ingredients into tangy and complex delights. In this recipe, we’ll explore how to create a brine for fermenting arugula, resulting in a unique and flavorful pickle that can be enjoyed for months to come.

Brine is a versatile solution used in the process of fermenting vegetables and preserving their flavors. This particular recipe combines the vibrant bitterness of arugula with the aromatic notes of ginger, garlic, and dried chiles. The fermentation process adds complexity and depth to the flavors, resulting in a delightful pickle that can be enjoyed for months.

For those who enjoy experimenting with flavors, you can transform fresh arugula into a delectable pesto by fermenting the leaves as a paste. Simply follow the instructions for making pastes using arugula, garlic, cracked black pepper, and lemon as the base. To serve, incorporate some chopped pine nuts and grated Parmesan into the fermented arugula paste, creating a unique and delicious twist on traditional pesto.

YIELD: about 1 pint
(fermentation vessel: 1 pint)

INGREDIENTS:

• 2 cups unchlorinated water
• 1 tablespoon unrefined sugar
• 1 teaspoon unrefined sea salt
• 1–2 bunches arugula
• 3 thin slices fresh ginger
• 3 cloves garlic, sliced
• 1–2 dried red chiles or 1–2 slices dried sweet red pepper
• 1 grape leaf (optional)

INSTRUCTIONS:

1. In a mixing bowl, combine the unchlorinated water, unrefined sugar, and unrefined sea salt. Mix well until the sugar and salt dissolve. Set the brine aside for later use.
2. Gently form the arugula leaves into small bundles, as the stems are brittle and difficult to curl in a jar. Place the arugula bundles in a pint jar, and add the fresh ginger, sliced garlic, and dried chiles. Ensure the arugula is tightly packed within the jar.
3. Pour enough of the prepared brine into the jar to completely cover the arugula bundles. If desired, add a grape leaf on top for added flavor. Alternatively, you can use a piece of plastic wrap as a follower, and place a sealed water-filled jar on top to keep everything in place. Any leftover brine can be stored in the refrigerator for up to a week.
4. Place the jar on a baking sheet and set it aside in a cool spot away from direct sunlight. Allow the arugula to ferment for 4 to 5 days. During this period, monitor the brine level and top it off with reserved brine solution, if necessary. It is normal to see scum forming on top, but if you have any concerns, refer to the appendix for further guidance.
5. After 4 to 5 days, the brine should have a cloudy appearance with a reddish tint from the chiles. The arugula leaves will have faded in color. Taste a small amount of the pickle to check for a pleasant sour flavor. Initially, the arugula may be slightly bitter, but it should mellow over time.
6. Once the pickle reaches the desired flavor, screw the lid tightly onto the jar. Store the pickle in the refrigerator, where it will keep for 6 to 8 months. As it ages, the bitterness in the arugula will gradually soften, enhancing the overall taste.