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