Kimchi Salad Recipe | From Fresh Produce | Jordan Winery
A colorful and delicious dish, our chef's kimchi salad recipe features fresh produce and teaches how to ferment your own kimchi.
Ingredients
- 4 pounds Napa cabbage
- 1½ pounds Lacinato kale
- ¾ cup Kosher salt
- 10 cups water
- 1 pound bok choy
- 1 cup white soy
- 3 Tbsp Saeujeot (Korean salted shrimp)
- 1½ cups Demerara sugar
- 26 garlic cloves
- ½ cup fresh ginger
- 1 cup Kochukaru (Korean chili powder)
- ⅓ cup fish sauce
- 1 bunch scallions
- 2 baby leeks
- 3 cups baby carrots
- 2 cups watermelon radishes
- 6 Japanese cucumbers
- 1 cup Nasturtium leaves and blossoms
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