Burdock Kimchi

This recipe introduces a unique and flavorful way to incorporate burdock root into your diet through the process of fermentation. Burdock Kimchi, traditionally spicy but customizable to your heat preference, offers a delicious condiment that can be enjoyed as a snack or paired with other dishes. With the combination of burdock root, carrots, scallions, mustard greens, and a blend of aromatic spices, this fermented kimchi provides a tangy, pungent, and satisfying flavor profile.

With this fermented Burdock Kimchi recipe, you can enjoy the unique flavors and health benefits of burdock root in a delightful and tangy condiment. Experiment with the level of spiciness and savor the complexity of flavors that develop through the fermentation process. Refrigerate and enjoy this homemade kimchi for up to a year.

YIELD: About 1 quart
(fermentation vessel: 2 quarts or larger)

INGREDIENTS:

• 2 carrots, thinly sliced
• 1 bunch scallions, greens included, cut into 1-inch slices
• 1 bunch mustard greens, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon finely grated fresh ginger
• 2 pounds burdock root
• Zest and juice of 1 lemon
• 1 tablespoon sesame seeds
• Chile pepper flakes or salt-free gochugaru, to taste
• 1-2 teaspoons unrefined sea salt or ½ cup fish sauce

INSTRUCTIONS:

1. In a large bowl, combine the sliced carrots, scallions (including the greens), mustard greens, minced garlic, and grated ginger. Mix well and set aside.
2. Peel the burdock root and thinly slice it crosswise. Squeeze the juice of the lemon over the sliced burdock root to help maintain its color. Add the burdock root, lemon zest, sesame seeds, and desired amount of chile pepper flakes to the bowl. Mix everything together to ensure even distribution.
3. Sprinkle in the salt or fish sauce and work it into the mixture using your hands. If you notice that there isn’t much brine being released, cover the bowl and let it sit for 30 to 45 minutes. Afterward, toss and massage the mixture again for a few minutes to ensure thorough mixing. At this point, you should start to see brine forming at the bottom of the bowl.
4. Transfer the vegetable mixture into a jar or crock, adding a few handfuls at a time and pressing down to eliminate air pockets. As you press down, more brine will be released, and you should see the brine covering the vegetables. Place a 1-quart ziplock bag on top of the ferment, pressing it down to create a barrier between the vegetables and the air. Fill the bag with water, seal it, and use it as a weight to keep the vegetables submerged in the brine.
5. Set the jar or crock on a baking sheet and place it in a cool spot away from direct sunlight. Allow it to ferment for 7 to 14 days. Check the ferment daily to ensure that the vegetables remain submerged, pressing down as needed to bring the brine back to the surface. It is normal to see some scum on top, but if you have any concerns, refer to the appendix for further guidance.
6. After 1 week, you can start testing the kimchi. It is ready when it has a pleasing sourness, the flavors have melded together, and the pungency of the kimchi spices has developed to your liking.
7. Store the fermented kimchi in jars with tightened lids and keep them refrigerated. The Burdock Kimchi will stay fresh for up to 1 year when refrigerated.

VARIATION:

Burdock-Carrot Kimchi For a variation of this recipe, follow the Burdock Kimchi instructions above but add 2 pounds of thinly sliced carrots and omit the mustard greens and sesame seeds.