Pumpkin Pickle Kimchi
This is a kimchi in Hwanghae Province's style, made of pumpkin and leftovers after
making winter kimchi. It has a unique flavor because of the pumpkin. Also it can make a
nice Chigae when boiled with anchovy or pork.
Materials(makes for four) and Precooking
|| choose round and ripe one. Wash clean.
dried cabbage, radish leaves
|| Soak in salted water to wilt completely. Cut into 4cm (1 1/2 inch) pieces.
|| wash and clean. Cut at slanted angles.
|| gather up the solid part and mince.
yellow corvenia juice
|| choose well-fermented juice. Mince the solid part. Separate the liquid part and set aside.
- Some of the materials and most of the wares actually needed are not included in the
materials list, assuming they are readily available in any home.
- Metric values are approximated into pounds and inches, as they are not absolutes.
- Remove the fiber and seeds from an old pumpkin. Peel and cut into long and narrow
strips. Cut again 1cm-thick (1/2 inch) pieces. Apply salt and let sit for a while. Rinse and
- Add leftover cabbage leaves, radish leaves, ground red chili, fish juice, scallion, minced
garlic and ginger to the pieces of pumpkin, and knead well. Put in a pot and let ferment.
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