Kimchi made from broccoli

Ingredients for 1 servings:

• 500 g broccoli florets, washed
• 5 tbsp, heaped sea salt, coarse
• 1 tbsp, heaped chili flakes, Korean, medium-hot, “Gochugaru” (Asian shop)
• 3 spring onions, cut into fine rolls
• 1 tsp, heaped garlic, freshly squeezed
• 1 tsp, heaped fresh ginger, very finely chopped or grated
• 100 g radishes or turnips, finely diced
• 3 tbsp fish sauce, Korean, from the Asian shop
• 1 tbsp, heaped coriander leaves, with the stems finely chopped
• 1 tbsp, levelled sugar, brown sugar
• ¼ bunch flat-leaf parsley, finely chopped with the stems

Instructions

Working time approx. 1 hour; Rest period approx. 16 days; Cooking/baking time approx. 5 minutes; Total time approx. 16 days 1 hour 5 minutes

fermented broccoli florets Korean style

First, thoroughly wash all the fresh broccoli. Then, the fine florets, including a small portion of the stem/stalk, are cut off. The florets should be about the size of hazelnuts. The stems are not thrown away, of course, but used for another dish, e.g., potato and broccoli mash. A total of approximately 500g of florets is needed. Blanch the florets in boiling salted water for 5 minutes and then immediately plunge them into ice water using a slotted spoon. Place the broccoli in a bowl, toss with the sea salt, and let it sit for 30 minutes. Then, add cold water until the broccoli florets are completely submerged. They are left to stand at room temperature for at least 10 hours. For the kimchi paste, combine all the other ingredients according to the list of ingredients and let it steep for one hour. With garlic and ginger, it’s a matter of personal taste whether to press, grate, or chop them. Anything works. When using green herbs, be sure to use the stems, as they retain more of their flavor and bite than the leaves. Drain the florets in a sieve, rinse briefly under running water to remove most of the salt, and let them drain briefly. Then mix them thoroughly with the kimchi paste. This is best done by hand; I recommend wearing disposable gloves. The kimchi is then transferred to suitable containers (screw-top jars, Tupperware containers). It is important that the lids are airtight and that as little oxygen as possible is allowed in. Rinse the jars or cans and lids with boiling water beforehand. I vacuum seal the kimchi in several vacuum bags; this is the easiest way. The kimchi is then left to stand overnight at room temperature, then refrigerated the next day and left to ferment for at least 14 days. I find it is best when it has been ripe for 3 weeks. It will easily keep in the refrigerator for 4 to 6 weeks. We offer broccoli kimchi simply for snacking, as a starter, in a salad, or as an addition to soups such as miso soup.