Pumpkin Kimchi

What You'll Need

  • vegetable peeler
  • good kitchen knife and clean cutting surface
  • large bowl
  • measuring cups and spoons
  • colander or strainer
  • wide mouth quart canning jar
  • canning jar funnel
  • Pickle Pipe or other jar top fermenter kit
Ingredients Day One
  • 1 pound pumpkin, peeled and deseeded
  • 7 Tablespoons coarse sea salt
Day Two (Paste)
  • 1 Tablespoon gouchugaru (Kimchi chile powder)
  • 2 large leaves Napa cabbage, chopped coarsely
  • 4” of white leek, or 1/2 bunch spring onions, chopped
  • 6 or more garlic cloves
  • 1” piece of ginger, grated
  • 1 Tablespoon salt
  • 1 Teaspoon sugar
  • 1 Teaspoon white miso paste (optional)

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.

 pumpkin kimchi ingredients


Day One:

Prepare the pumpkin.
peel pumpkinChop the peeled, deseeded pumpkin into squares about 1/2” thick. Place the pumpkin chunks into a large bowl.
add chopped pumpkin to bowl
Sprinkle the pumpkin with salt and toss until the pumpkin is coated. Cover and leave to stand at room temperature overnight.
toss with salt

Day 2

Rinse the pumpkin well under cool running water, until it tastes only lightly salty, and return to the large bowl.
rinse pumpkin
Place all the ingredients except the pumpkin in a blender, and process until smooth to form the paste.
make paste
Pour the paste over the pumpkin pieces and toss until coated.
coat with paste
Place the pumpkin in a large mason jar, packing the pumpkin down to eliminate air spaces. Secure the lid with a jar -top fermenter.fill wide mouth jar
Allow to ferment at room temperature for 1 week, then store in the refrigerator, where it will keep for 3-5 weeks.

 afix jar top fermenter

Over to You

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