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Prep time
30 minutes
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Serves
1 pint jar
Author Notes
Asparagus comes and goes so fast at the farmers market, and it’s always a little pricier than the average vegetable, so I created this recipe to use the lower “tough” end of the asparagus stalk that would typically end up in the compost. The fermentation here tenderizes those bits nicely! I always start with the trimmings of a pound of asparagus, then I mix and match the other veggies.
Please note this recipe is not a great beginner’s kimchi recipe! Maybe try a more detailed recipe first :) —gabsimonelouise
Ingredients
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Tough lower ends from one 1-lb bunch of asparagus, thinly sliced (use the tender part of the asparagus for another meal)
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1/2 pound
Carrots, radishes, turnips, cabbage and/or any other vegetable you like to use in kimchi, thinly sliced
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4
Scallions
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1/2
Medium apple, grated
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2
Cloves garlic, grated
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1
1” piece ginger, grated
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1 tablespoon
Gochugaru or Aleppo pepper, or to taste
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salt
To taste
Directions
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Mix the sliced vegetables in a large bowl. Sprinkle with salt and mix.
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Mix the apples, garlic, ginger, and chili flakes in a small bowl. Sprinkle with salt and mix in with the vegetables.
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Massage the whole mixture until liquid starts to drip out of a handful of veggies when you squeeze it. Pack the veggies tightly in a one pint mason jar and screw the lid on loosely.
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Open your kimchi jar every day and when it has a nice pungent smell and taste to your liking, put it in the fridge to stop the ferment. Enjoy!
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