in Recipes

Kimchi with garlic mustard

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Ingredients for 2 servings:

  • 200 g garlic mustard
  • 300 g Hokkaido pumpkin(s)
  • 1 spring onion(s)
  • 2 pinches of turmeric powder
  • 1 tbsp salt
  • 2 tbsp xylitol (sugar substitute)

Instructions

Working time approx. 15 minutes; Rest period approx. 7 days; Total time approx. 7 days 15 minutes

Fitness from the side of the road

Kimchi in Korea is all about fermentation and lactic acid preserving. This is the secret to more vitamin C – today with a wild herb from the roadside! Place the garlic mustard leaves, diced pumpkin, a chopped spring onion, turmeric, and sugar substitute in a jar and fill with water and salt. Wait at least 7 days for the lactic acid fermentation to do its job. The recipe is in the video: https://youtu.be/Sz82u2UcXUI

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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