Parsnip Kimchi

This recipe presents a unique twist on traditional kimchi by incorporating dried schisandra berries for complex flavors and parsnips for a touch of sweetness. Unlike most ferments, this kimchi follows a two-step process, which involves a brining time of 6 to 8 hours and a longer curing period. The result is a flavorful and tangy kimchi that will delight your taste buds.

Yield: About 1 gallon

Fermentation vessel: 1 gallon or larger

INGREDIENTS:

• 1 gallon Kimchi Brine (1 cup unrefined sea salt to 1 gallon unchlorinated water)
• 2 heads napa cabbage

SEASONING MIXTURE:

• 1 cup grated and packed parsnips (3-4 medium)
• ½ cup chile pepper flakes or salt-free gochugaru
• ½ cup grated and packed daikon radish
• ¼ cup grated and packed carrot (about 1 medium)
• 3 scallions, greens included, sliced
• ½-1 head garlic (to taste), cloves separated and minced
• 1 tablespoon minced fresh ginger
• 1 tablespoon dried schisandra berries, lightly crushed

INSTRUCTIONS:

1. In a crock or large bowl, combine the Kimchi Brine ingredients and stir until the salt is dissolved. Rinse the napa cabbage heads in cold water. Remove the coarse outer leaves and set them aside. Trim the stalk and cut each cabbage in half through the core. Submerge the cabbage halves in the brine solution along with the reserved leaves. Use a plate as a weight to keep the cabbage submerged. Let it sit at room temperature for 6 to 8 hours.
2. Drain the cabbage for 15 minutes, reserving 1 cup of the soaking liquid. Set the separated outer leaves aside.
3. In a large bowl, combine the grated parsnips, chile pepper flakes, daikon radish, carrot, scallions, garlic, ginger, and crushed schisandra berries. Mix the ingredients thoroughly.
4. Chop the brined cabbage into bite-size pieces, or larger if desired, and add them to the bowl with the seasoning mixture. Massage the mixture thoroughly, ensuring the flavors are well combined. Taste for saltiness, as the brined cabbage usually provides enough salt. If desired, add a small amount of salt, massage again, and taste.
5. Transfer the seasoned vegetables a few handfuls at a time into a crock, jar, or onggi pot, pressing down with your hands as you go. The brine will rise to the top, indicating that you are pressing out air pockets. Continue until all the vegetables are packed. If needed, add the reserved soaking liquid to fully submerge the vegetables. Leave about 4 inches of headspace for a crock or onggi pot, or 2 to 3 inches for a jar. For a crock, place a plate on top and weight it down with a sealed water-filled jar. For a jar or onggi pot, you can use a sealed water-filled jar or ziplock bag as a follower-weight combination.
6. Set the fermentation vessel on a baking sheet and place it somewhere nearby, away from direct sunlight, at a cool temperature. Allow the kimchi to ferment for 14 to 25 days. Regularly check to ensure the vegetables remain submerged in the brine. If needed, press them down to bring the brine to the surface. It’s common to see some scum on top, which is generally harmless. If you have any concerns, refer to the appendix for guidance.
7. On day 14, test the kimchi for readiness. It should have a pleasing sour quality, and the brine should be thick but not gelatinous or gummy.
8. Once the kimchi is ready, spoon it into smaller jars, ensuring the vegetables are still submerged in the brine. Seal the jars with lids and store them in the refrigerator, where the kimchi will keep for up to 6 months.

CREATE YOUR OWN RECIPES:

• Parsnips pair well with members of the allium family, such as leeks, onions, shallots, and garlic.
• Experiment with aromatic woody seeds like cumin and caraway to enhance the flavor of parsnips.
• Pickle parsnips in rounds or spears, using the same methods employed for pickling carrots.