Escarole Kimchi

This recipe introduces a unique variation of kimchi that is brassica-free and focuses on the flavors of garlic and chile. The absence of ginger allows the pungent and bold qualities of the garlic and chile to shine through. Known as “Chic-chi,” this kimchi recipe combines escarole, carrots, garlic, and chile pepper flakes to create a flavorful and tangy ferment.

With its unique blend of flavors and the versatility it offers, this brassica-free kimchi recipe invites you to explore the world of fermentation and add a bold twist to your culinary creations.

Yield: About 3 quarts
(fermentation vessel: 1 gallon or larger)

INGREDIENTS:

• 1 gallon Kimchi Brine (1 cup unrefined sea salt to 1 gallon unchlorinated water)
• 2 large heads escarole
• 2 large carrots, shredded
• 6–8 cloves garlic, minced
• 3–4 tablespoons chile pepper flakes or salt-free gochugaru (less if you prefer a milder flavor)

INSTRUCTIONS:

1. In a crock or large bowl, combine the brine ingredients and stir until the salt is dissolved.
2. Rinse the escarole in cold water and remove any wilted or damaged outer leaves. Set aside a few unblemished outer leaves.
3. Cut the escarole in half lengthwise and submerge it, along with the reserved leaves, in the brine solution.
4. Use a plate as a weight to keep the escarole submerged.
5. Set aside at room temperature for 6 to 8 hours.
6. After the brining period, transfer the escarole to a colander and let it drain for 15 minutes.
7. Reserve about 1 cup of the soaking liquid.
8. Set the separated outer leaves aside.
9. In a large bowl, combine the shredded carrots, minced garlic, and chile pepper flakes.
10. Blend the mixture thoroughly.
11. Chop the drained escarole into 1-inch pieces and add them to the bowl with the vegetable mixture.
12. Massage the mixture thoroughly to combine the flavors.
13. Taste the mixture and adjust the saltiness if needed by sprinkling a small amount of salt and massaging again.
14. Transfer the vegetable mixture, a few handfuls at a time, to a crock, jar, or onggi pot.
15. Press the mixture down with your hands as you go.
16. Add any remaining liquid from the bowl and, if necessary, use the reserved soaking water to ensure the vegetables are submerged.
17. Leave about 4 inches of headspace in a crock or onggi pot, or 2 to 3 inches for a jar.
18. Cover the mixture with the reserved escarole leaves.
19. For a crock, place a plate on top and weight it down with a sealed water-filled jar. For a jar or onggi pot, use a sealed water-filled jar or ziplock bag.
20. Set the fermentation vessel on a baking sheet in a location nearby, away from direct sunlight, and at a cool temperature.
21. Allow the kimchi to ferment for 7 to 14 days.
22. Check daily to ensure the vegetables are submerged, pressing them down if necessary to bring the brine back to the surface.
23. Scum may form on top, but it is generally harmless. Consult the appendix if you have any concerns.
24. After 1 week, test the kimchi for its level of sourness. It should be mildly sour, similar to a half-sour pickle, with translucent cabbage and an orange-red hue brine.
25. The kimchi may or may not be effervescent, which is normal.
26. If the desired level of sourness has not been reached, continue fermenting while keeping the vegetables submerged.
27. Once the kimchi is ready, spoon it into smaller jars, ensuring the vegetables are pressed down under the brine.
28. Seal the jars with the lids and store them in the refrigerator.
29. The kimchi can be kept for up to 9 months.