Spicy Kohlrabi-Kale Kimchi

| 1/27/2016 3:21:00 PM

Tags: kimchi, kale, food preservation, fermenting, pickling, Tammy Kimbler, Minnesota,

Spicy Kohlrabi Kale Kimchi

Spicy Kohlrabi Kale Kimchi is delicious. Loaded with extra nutrition from kale and sweetness from kohlrabi, this kimchi has a great balance of spicy, tangy flavor. The key to great kimchi is two fold.

The first is using the right chilies. I tried kimchi with cayenne and was not happy. Cayenne didn't have that sharp, clean, upfront heat that I like in good kimchi. I've had trouble finding Korean chilies, but then I tried Tien Tsin Chinese chilies, the same ones used in the classic Kung Pao dish. They have 60,000 heat units (cayenne has 40,000) and a great, clean, snapping bite that really make the recipe taste authentic.

The second key is a bit of sugar, which was a revelation to me. The sugar slightly mellows the kimchi while kicking the fermentation instantly into overdrive. Within days this kimchi will started to taste good and tangy.

Spicy Kohlrabi-Kale Kimchi Recipe


• 2 lbs kohlrabi
• 1 lb dinosaur or other tender kale
• 1/2 head napa cabbage
• 2 tbsp kosher salt
• 1/3 cup raw sugar
• 3 tbsp fish sauce
• 8 cloves garlic
• 1 bunch scallions
• 1-inch piece ginger
• 1/4 cup finely crushed Tien Tsin chili peppers, or 1/2 cup crushed red cayenne pepper

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