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Cauliflower and Collard Kimchi

Caroline Hwang

“This is a different take on kimchi, but my mom always taught me you can kimchi almost anything.”

Makes ½ gallon

for the basic mix:

2 tablespoons sweet (or glutinous) rice flour

1 large red bell pepper, stem removed but ribs and seeds left on

½ medium Fuji apple or Asian pear, peeled and cored

1 ½ tablespoons salted fermented shrimp (or fish sauce)

3 tablespoons minced garlic

3 tablespoons minced ginger

¼ cup plus 2 tablespoons gochugaru (Korean red pepper flakes)

1 ½ tablespoons fish sauce

2 teaspoons sugar

6 scallions, finely chopped

for the kimchi:

½ cup coarse salt

2 heads of cauliflower (about 1 pound) cut into 1 ½-inch thick pieces

2 bunches of collards, de-stemmed and sliced into bite-sized pieces

2 scallions, cut into 1-inch long pieces

1 tablespoon caraway seeds, optional

1. First, make the basic kimchi mix. Bring ½ cup of water to a simmer in a small saucepan and slowly whisk in the rice flour (whisk vigorously the entire time to make sure the flour doesn’t clump). Remove from the heat and let cool.

2. Meanwhile, blitz the bell pepper and Fuji apple in a powerful blender or food processor until smooth. Remove to a bowl and add the remaining ingredients. Stir in the cooled water/flour mixture and whisk to combine. Use immediately or cover and let sit in the fridge for at least 1 hour for a fuller, redder color.

3. To make the kimchi, sprinkle the coarse salt over the cauliflower and collards; let sit at room temperature for 1 hour, tossing frequently. Drain excess liquid, rinse three times and squeeze out excess water.

4. In a separate bowl, mix together the scallions, basic kimchi mix, and caraway seeds until thoroughly combined.

5. Toss cauliflower and collards with kimchi mixture until well coated. Transfer to a fermentation crock and let sit at room temperature for 2-3 days in a cool, dry place.

6. Move kimchi to the fridge, where it can be stored for up to one month.

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