Hobak Kimchi: A Sweet and Spicy Twist on Tradition - Ferment Lab: Fermenthings Open Source Wiki

Name: Hobak Kimchi: A Sweet and Spicy Twist on Tradition - Ferment Lab: Fermenthings Open Source Wiki
Ingredients: 1.5kg muscat squash or butternut squash (peeled and cubed); 60g coarse sea salt; Outer green leaves from 1 head of Chinese leaf (optional but recommended); 4 tbsp gochugaru (Korean chili powder); 80g finely chopped leek; 60g minced garlic; 60g finely grated ginger; 100mL fish sauce or pickle juice; 2 tbsp salt; 7 tbsp granulated sugar or honey

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Explore the sweet and spicy flavors of Hobak Kimchi, a vibrant variation made with butternut squash. Perfect for fermentation novices and experts alike, this recipe offers a unique twist on...

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Ingredients

1.5kg muscat squash or butternut squash (peeled and cubed)
60g coarse sea salt
Outer green leaves from 1 head of Chinese leaf (optional but recommended)
4 tbsp gochugaru (Korean chili powder)
80g finely chopped leek
60g minced garlic
60g finely grated ginger
100mL fish sauce or pickle juice
2 tbsp salt
7 tbsp granulated sugar or honey

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Hobak Kimchi: A Sweet and Spicy Twist on Tradition - Ferment Lab: Fermenthings Open Source Wiki

Ingredients

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