Watercress Kimchi
This kimchi is packed full of flavors. Kimchi is a lactoferment, meaning it uses lactobacillus to create lactic acid. The longer it ferments on the counter, the more acidic the taste gets. Also, taste your kimchi before you start your ferment, maybe you like it more fishy, maybe more sweet. Adjust the recipe and make it your own.
Ingredients
- 12 Cups Watercress (691 grams) rough chop
- ½ Cup Soy Sauce
- 1½ Cups Sugar (201 grams) or 1 cup reduced pear juice
- 3 tbsp Shrimp Paste
- ¼ Cup Kosher Salt (62 grams)
- 4 tbsp Korean Red Pepper Flakes
- 3 tbsp Fish Sauce
- 1 Cup Radish sliced, thinly
- ½ Cup Wild Onion cut into ½ inch pieces
Instructions
- Wash the watercress three times and lightly salt it; let it sit overnight in a strainer.
- The next day, combine all ingredients in a bowl squeezing with your hands as you mix.
- Pack ingredients in quart jars, leaving about 1/2 inch of room at the top.
- Let sit on the counter to ferment for 3-5 days with the lid loosened to let air out as it ferments.
- Keep stored in the fridge.