Squash, Cabbage and Kale Kimchi
We are so accustomed to eating squash with its soft, creamy texture melting on the tongue that we may not realize it can be eaten a little more al dente. In this kimchi, the squash is just softened, and the brine and chiles accentuate its sweetness.
- 1 1/2 pounds butternut or other squash, peeled
- 4 cups water
- 2 tablespoons kosher salt
- 2 cups slivered cabbage
- 2 cups slivered kale
- 1 1/2 teaspoons kosher salt
- 1 tablespoon fish sauce or tamari
- 3 cloves garlic, chopped
- 2 tablespoons red pepper flakes
- 1 teaspoon sugar
- Peel and thinly slice the squash, no thicker than 1/8 of an inch. In a large bowl, mix the water and 2 tablespoons kosher salt until the salt is dissolved. Add the squash slices and stir, then let stand for 2 hours to soften.
- Drain the squash, reserving the brine. In a medium bowl, toss the cabbage and kale with the 1 1/2 teaspoons salt and massage, squeezing, for a minute. Let stand for at least 15 minutes, then massage and squeeze again, the leaves give off liquids when squeezed. Rinse with cool water and wring out the shreds and put in a bowl with the drained squash slices.
- In a cup, stir the fish sauce or tamari, garlic, red pepper flakes and sugar and pour over the squash mixture. Toss to mix well. Transfer to a large jar or glass storage tub and pour the reserved brine over just to a cover the lower half of the vegetables. Cover and let stand for a day at room temperature, then refrigerate and serve for up to a week.
Delicious as a relish alongside Korean style food, or in sandwiches.
28 calories, 1 g. fat, 0 mg. cholesterol, 415 mg. sodium, 7 g. carbohydrate, 1 g. fiber, 1 g. protein