I had my first taste of kimchi in the summer of 2012 at food festival in Prospect Park, Brooklyn. It was Mother-in-Law’s Kimchi, a brand made locally in New York City from a traditional Korean recipe. Ever since, I haven’t been able to live without it.
Kimchi is spicy sour fermented cabbage, and the national dish of Korea. Like other fermented foods, kimchi is full of probiotics that encourage digestive health among other benefits. Over the past few years, I have made a fair share of my beloved Korean kimchi at home. It wasn’t until recently that I thought, why not apply the same fermentation method to other leafy greens? Some experimentation led me to this swiss chard version, which is pleasantly simple and incredibly tasty.
For those who haven’t fermented vegetables before, this is a great recipe to start with. It is super easy to make and produces a mildly tangy yet flavorful result. But I must warn you, fermentation is highly delicious and highly addictive.
Spiced Swiss Chard Kimchi
Makes 2 quart size jars
• 2 1/2 tablespoons of sea salt
• 4 cups filtered water
• 1 bunch of swiss chard, roughly chopped
• 3 cloves of garlic, finely chopped
• 1 carrot, shredded
• 1 hot pepper, diced (I used a cubanelle)
• 1 tbsp fresh ginger, finely chopped
• 1 tbsp cumin
• 1 tbsp paprika
• 1/2 tbsp cayenne
• 2 tbsp fresh parsley (or carrot tops if you have them)
• 2 very clean quart sized mason jars
• 2 sandwich sized plastic bags
1. Make the brine by combining salt and water, stirring until salt is completely dissolved.
2. Combine all kimchi ingredients in a large bowl and mix well.
3. Divide the kimchi mixture in the two jars. Pack down tightly using the back of a spoon.
4. Pour brine over vegetables until they are completely submerged. If there is leftover brine, it can be kept in a jar in the fridge and reserved for another use.
5. To ensure the vegetables remain submerged, create a weight using a plastic bag. Open the plastic bag and push the bottom into the jar, then fold the top of the bag down over the outside of the jar. Fill the bag with some water or additional brine, then screw on the cap of the jar.
Plastic bag jar weight for submerging vegetables.
6. Leave the jar of kimchi to ferment at room temperature for 3 days, in an area that does not get sunlight. Once done fermenting, remove the plastic bag weight, put the cap back on, and store in the fridge. Enjoy your kimchi at any time starting now and for up to 3 weeks!