Swiss Chard Kimchi
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
A fermented kimchi made by separating crunchy Swiss chard stems and tender leaves.
Read more
Its pleasant bitterness and refreshing flavor make it a great side dish.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Wash the Swiss chard thoroughly and separate the thick stems from the tender leaves using a knife.
- 2Season
Dissolve coarse salt in water and pickle the stems first for 30 minutes, then add the leaves for another 15 minutes.
- 3Heat
Mix glutinous rice flour with water and boil it to make a thin paste, then let it cool completely.
- 4Season
Combine the cooled rice paste with red pepper powder, fish sauce, minced garlic, minced ginger, and plum syrup to make the seasoning paste.
- 5Season
Rinse the pickled Swiss chard in cold water, squeeze out excess moisture, and toss thoroughly with the seasoning paste before storing in an airtight container.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Crunchy Swiss chard stem texture
- Finish cue
- Wash the Swiss chard thoroughly and separate the thick stems from the tender leaves using a knife.
- Storage and reheating
- Keep the finished kimchi at room temperature for half a day before refrigerating it for better fermentation.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
40min, 8 ingredients
Category median
33min, 8 ingredients
Based on 152 recipes
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