Chef Lawrence Recipe: Kimchi

It's a new year and it's time for new types of food. Chef Lawrence Fogarty is all about creating new dishes that hail from everywhere around the globe. His recipes involve some of the most tasty ingredients and will definitely spice up your 2015.

According to Chef Lawrence, one of the hottest food trends for 2015 is fermented foods. Not only because they're delicious, but because they are also a healthy option.

"Another trend, authentic Asian food, is heating up as well," he said. "Combine the two, and my recommendation for a recipe to try is Kimchi, or fermented Korean cabbage. I like to throw a twist in the traditional and use Brussels sprouts in substitution of the cabbage."

Kimchi Recipe:

Ingredients

  • 5 ounces sea salt, divided
  • 3 quarts water, warm but not hot, divided
  • 2 green onions, sliced on the bias
  • 4 cloves of peeled garlic
  • 1/4 cup gochugaru (coarse Korean red pepper powder that can be found in Asian or Korean markets)
  • 2 tablespoon fish sauce (available in Asian sections of large supermarkets)
  • 2 tablespoons Sriracha (available in Asian sections of large supermarkets)
  • 1 tablespoon ginger, peeled and minced
  • 1 tablespoon tamari (available in Asian sections of large supermarkets)
  • 2 teaspoons coriander seeds, crushed
  • 2 teaspoons fennel seeds, crushed

Directions

  • Combine four ounces salt and two quarts warm water in a large bowl, whisking to dissolve salt.
  • Add Brussels sprouts and top with a plate to keep Brussels sprouts submerged. Let sit at room temperature four hours; drain.
  • Rinse, drain, and place in a large bowl.
  • Slice and combine green onions, garlic, gochugaru, fish sauce, Sriracha, ginger, soy sauce, and coriander and fennel seeds.
  • Combine with Brussels sprouts and toss.
  • Transfer mixture to jars, packing down to eliminate air gaps.
  • Combine remaining ounce of salt and one quart of warm water in a large bowl, whisking to dissolve salt.
  • Pour liquid into jars to cover Brussels sprouts, leaving at least one-inch of headspace.
  • Cover jars with lids. Let sit out of direct sunlight at room temperature until Kimchi tastes tangy and releases bubbles when stirred, four to five days.
  • Chill before serving.
  • Enjoy this delicious and exotic dish, and watch for recipes from Chef Lawrence to help you mix it up in your kitchen so you become a better cook.
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