Swiss Chard Kimchi
Quick answer
- Total time
- At least 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Swiss chard has two textures in one leaf: thick, crunchy stems and soft greens that wilt fast.
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The stems go into the brine first and the leaves join later; salted together, the leaves turn mushy before the stems are seasoned. Firm, thick-stemmed bunches keep their crunch longest after salting. The paste is built on cooled glutinous rice porridge with plum syrup for a soft sweetness, and half a day on the counter before chilling helps it ripen.
Ingredients
Instructions
- 1
Wash the Swiss chard thoroughly and separate the thick stems from the tender leaves using a knife.
- 2
Dissolve 50 g coarse salt in enough water to cover the chard and pickle the stems first for 30 minutes, then add the leaves for another 15 minutes.
- 3
Mix 10 g glutinous rice flour with 100 ml water and boil it to make a thin paste, then let it cool completely.
- 4
Combine the cooled rice paste with red pepper powder, fish sauce, minced garlic, minced ginger, and plum syrup to make the seasoning paste.
- 5
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.
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