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Kimchi with King Trumpet Mushrooms
Kimchi with King Trumpet Mushrooms
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Combining the earthy umami flavors of King Trumpet mushrooms with traditional kimchi...
Ingredients
- 3 oz. king trumpet mushrooms, sliced
- 2 Tablespoons olive oil or untoasted sesame oil for cooking
- Pinch of sea salt
- 1-1/2 lbs Napa cabbage, rough chopped into 1” pieces
- 1 Tablespoon sea salt
- 2 – 3 stalks green onion, chopped
- 3 – 4 Tablespoons gochugaru (Korean chili pepper)
- 3 – 4 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 1 teaspoon white sugar or palm sugar
Directions
Cook the mushroom slices in oil with a pinch of sea salt until they are slightly browned. Place the cooked slices on a paper towel and set aside.
Add the cabbage to a large (non-plastic) mixing bowl and add in the 1 Tablespoon of sea salt. Using your cleaned hands, massage the salt into the cabbage for about 5 minutes. You will notice that the liquid from the cabbage will be drawn out from the salt.
Add in the rest of the ingredients and mix well with a pair of tongs, or wear groves if you are using your hands as the gochugaru could irritate your skin.
Transfer the mixture, a third at a time, and any liquid in the bowl to the Le Parfait glass jar. Using a sauerkraut pounder, wooden spoon, or a rolling pin, gently but firmly pack the cabbage into the jar after each addition.
Assemble ChouAmi onto the jar according to directions. Allow to ferment between 7–14 days in a cool spot, away from direct sunlight. Check every few days that there is water in the moat, and top off as needed.
When ready, remove ChouAmi and wipe the rim of the jar with a clean cloth. Make sure the Le Parfait sealing cap and screw lid are both clean with no brine, salt, or acid, and place on the jar. Store in the refrigerator.
