Sea-Chi (a.k.a. Sea Kimchi)

This mild variation of our basic kimchi recipe introduces the use of two sea vegetables, offering a unique twist to the traditional flavors. Sea vegetables, commonly known as seaweed, are a rich source of nutrients and have gained popularity for their health benefits. However, some individuals find the distinct oceanic aroma associated with seaweed unappealing. In this kimchi recipe, we have carefully selected two mild sea vegetables that, when fermented, do not emit a strong “fishy” smell.

Dulse, a seaweed variety available in small flakes, adds a touch of visual appeal with its pretty purple flecks. It complements the flavors of the ferment without overpowering the palate. Sea palm, another sea vegetable, retains a pleasant crunch even after rehydration. It contributes a mild flavor profile to the kimchi, enhancing its complexity.

If you prefer a bit of heat in your kimchi, you can incorporate 1 to 2 tablespoons of chile pepper flakes to infuse it with a spicy kick. However, this recipe focuses on the mild and delicate flavors of the sea vegetables.

To prepare this seaweed kimchi, you will need to allocate time for the brining process, which typically lasts for 6 to 8 hours or can be done overnight. This step is crucial for the development of flavors and texture.

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 large heads of napa cabbage
• ½–1 head of garlic, cloves separated and minced
• 1 tablespoon minced fresh ginger
• 3 scallions, sliced
• ½ cup shredded daikon radish
• ¼ cup shredded carrot
• ½ cup sea palm fronds, broken or cut into bite-size pieces
• 1 tablespoon dulse flakes

INSTRUCTIONS:

1. Prepare the Kimchi Brine by combining unrefined sea salt and unchlorinated water in a gallon-sized container. Stir until the salt is completely dissolved.
2. Remove the coarse outer leaves of the napa cabbage heads. Rinse a few unblemished leaves and set them aside. Rinse the cabbage heads in cold water, trim off the stalk end, and cut them in half. Submerge the cabbage halves and the reserved outer leaves in the Kimchi Brine, ensuring they are fully immersed. Use a plate or weight to keep them submerged. Allow the cabbage to brine at room temperature for 6 to 8 hours.
3. Drain the brined cabbage, reserving about 1 cup of the brining liquid. Set the separated outer leaves aside.
4. In a large bowl, combine the minced garlic, minced ginger, sliced scallions, shredded daikon radish, shredded carrot, sea palm fronds, and dulse flakes.
5. Chop the brined cabbage into bite-size pieces and add them to the bowl with the seasonings and vegetables. Thoroughly mix and massage the ingredients to ensure they are evenly coated.
6. Taste the mixture and adjust the seasoning if needed. The brined cabbage usually provides enough salt, but you can add a small amount if desired. Massage the mixture again and taste for saltiness.
7. Transfer the kimchi mixture, a few handfuls at a time, into a crock, jar, or fermentation vessel of your choice. Press down firmly as you go, ensuring there are no air pockets. Pour in the reserved brining liquid as necessary to submerge the vegetables. Leave about 4 inches of headspace in a crock or fermentation vessel, or 2 to 3 inches in a jar.
8. Cover the kimchi with the reserved outer leaves, ensuring they are fully submerged. For crocks, place a plate on top of the kimchi and weigh it down with a sealed water-filled jar. For jars or fermentation vessels, use a sealed water-filled jar or a ziplock bag as a follower-weight combination.
9. Set the vessel on a baking sheet or tray to catch any potential overflow during fermentation. Place it in a cool spot, away from direct sunlight, and let it ferment for 7 to 14 days. Check the vessel daily to ensure the vegetables remain submerged. Occasionally, you may notice some scum on the surface, but it is generally harmless. Refer to the appendix for further guidance if necessary.
10. After 1 week of fermentation, you can start tasting the kimchi. At this stage, it will have a mild flavor reminiscent of a half-sour pickle. The cabbage will have a translucent appearance, and the brine will turn into a vibrant orange-red color. Kimchi often exhibits natural effervescence, whether or not it appears bubbly.
11. Once the kimchi reaches your desired flavor and texture, spoon it into smaller jars, ensuring that the vegetables are fully submerged. Seal the jars tightly and store them in the refrigerator. This seaweed kimchi will keep, refrigerated, for up to 9 months, allowing you to enjoy its delicious flavors over an extended period.