Oyster Mushroom Kimchi
6
servings
99
hours
Advanced
Keto-friendly
Vegan
Vegetarian
Combine kimchi's rich and spicy flavor with gourmet mushrooms for a healthy snack or side dish
Ingredients
- 7-8 oz 2 heaping cups thinly sliced, tender Ischnoderma resinosum or similar wild mushrooms
- 10 grams 1 Tablespoon finely chopped fresh garlic
- 5 grams 2 teaspoons minced or grated fresh ginger
- 10 grams 2 teaspoons kosher salt
- 20 grams scant ¼ cup mild korean chili flakes (gochugaru)
- 1 Tablespoon white rice flour or finely grind white rice in a coffee grinder
- 80 grams yellow onion ¼ cup chopped
- 12 grams 1 Tablespoon maple syrup
- 2 Tablespoons good fish sauce Red Boat brand is the standard
Instructions
- If you are worried about digestibility of mushrooms, steam your mushrooms until wilted (5-10 minutes) before assembling the kimchi instead of seasoning them and fermenting from raw.
- Process the salt, fish sauce, garlic, ginger, maple, chili flakes and onion in a food processor until a paste is formed, then taste the paste, and if adjust the heat level if needed. Mix the paste with the mushrooms, then quickly pack into a vacuum bag using the moist setting, seal, label and date.
- If you don't want to use a vacuum bag, or a sealer is unavailable, you can press everything down in a mason jar and putting a weight on top of it, making sure to keep everything underneath a layer of liquid. If you're vacuum sealer has difficulty sealing liquids, put the mixture in a ziploc bag, then put the zip loc in a vacuum bag and seal.
- Put the mixture in a cool, dark place for 1-2 weeks inside of another container that can catch liquid if the bag leaks, which is rare, but possible.
- After two weeks, slice open the bag like a Christmas present and eat hot or cool with some steamed rice, eggs, or other bland foods that can welcome aggressive flavors.
- The kimchi will last for at least a month and probably longer in the fridge, stored in a container with a tight fitting lid, such as a mason jar, etc.
- Fora
Notes
Published on
July 9, 2023
Published as
a reimagined recipe
