Butternut Squash Kimchee

Not bad for my first kimchee attempt! I basically halved this recipe and subbed hazelnuts for pine nuts because I had them on hand. Has a really nice kick to it.


3/4 pound butternut squash, sliced thin

2.5 cups water

about 2 tbsp salt

1 cup chopped kale

1 tablespoons Korean chile pepper flakes

1 teaspoon chopped garlic

½ teaspoon peeled, finely grated fresh ginger

1 tablespoons pine nuts or hazelnuts

pinch sugar

In a large bowl mix squash with 4 cups water and 2 tablespoons salt. Set aside for 40 minutes. Drain and let the squash dry in the colander.

Meanwhile, in medium colander toss kale with 2 teaspoons salt and set aside for 15 minutes. Rinse off excess salt and set colander over a bowl to allow remaining water to drain. Reserve water (I got very little water here so not sure the point of that).

In a large bowl, toss squash and kale with chile pepper flakes, garlic, ginger, and pine nuts until well incorporated. Place mixture into quart-size container with tight lid. Swirl water that drained off the kale and add ½ cup water, remaining ¼ teaspoon salt, and sugar. Stir to dissolve. Ladle mixture into container until one-third of the contents are covered. Allow mixture to ferment at room temperature for 2 to 3 days. Refrigerate and eat within 1 month.


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Filed under low carb, vegetarian

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