As with the more familiar napa cabbage kimchi, this pumpkin kimchi requires a period of brining before being packed into jars to ferment. It’s an interesting recipe, in which a small amount of napa cabbage is blended to a paste to coat the pumpkin pieces. Kind of an upside down recipe, as many pumpkin kimchi recipes blend the pumpkin to make a paste for cabbage! This is the month of the pumpkin, however, so why not feature this veritable vegetable in a kimchi all its own? The recipe is adapted from one found in Ferment, Pickle, Dry: Ancient Methods, Modern Meals by Simon Poffley and Gaba Smolinska-Poffley.
Note the 2-day process for preparing the pumpkin.
It’s part of our mission here at Mountain Feed to help you make delicious, sustainable, homemade food more often. Stop by and say hello on Facebook, Twitter, Instagram or Pinterest. Or, as always, you can do it the old fashioned way and come by the store to speak with one of our in-house experts.