Asparagus Trimmings Kimchi

May  2, 2022
0 Ratings
  • Prep time 30 minutes
  • 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

What You'll Need
  • Tough lower ends from one 1-lb bunch of asparagus, thinly sliced (use the tender part of the asparagus for another meal)
  • 1/2 pound Carrots, radishes, turnips, cabbage and/or any other vegetable you like to use in kimchi, thinly sliced
  • 4 Scallions
  • 1/2 Medium apple, grated
  • 2 Cloves garlic, grated
  • 1 1” piece ginger, grated
  • 1 tablespoon Gochugaru or Aleppo pepper, or to taste
  • salt To taste
  1. Mix the sliced vegetables in a large bowl. Sprinkle with salt and mix.
  2. Mix the apples, garlic, ginger, and chili flakes in a small bowl. Sprinkle with salt and mix in with the vegetables.
  3. 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.
  4. 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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