About this recipe
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
- Watercress (691 grams)
- Soy Sauce
- Sugar (201 grams)
- Shrimp Paste
- Kosher Salt (62 grams)
- Korean Red Pepper Flakes
- Fish Sauce
- Radish
- Wild Onion
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.
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I am writing a comprehensive cookbook about foraging and cooking Ozarks foraged foods. As an experienced wild foods chef with almost 15 years of experience cooking, I have decided it is time to share my accumulated knowledge with other aspiring wild foods chefs. This book will take a deep dive into foraging, fermenting, and cooking Ozarks wild foods.
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