ROCKWEED KIMCHI
Page 236 in The Urban Homesteading Cookbook by: Dr. Catherine Michelle Nelson
"This naturally fermented kimchi-style pickled condiment is a delicious addition to sandwiches and suppers, and just as beautiful as it is nutritious. Forage for a brown marine algae, such as ubiquitous bladderwrack or rockweed, which tend to be tougher than green algae and lend themselves better to pickling and fermenting (see Wild and Invasive Edibles at the Seashore, page 48). Seaweed often contains large amounts of gelatinous substances (so much so, they are used commercially to make foaming tooth- paste), so don’t worry if the mixture is rather gluey to start with. I find this gelatin lends itself well to kimchi-style ferments, which traditionally use a pastry-flour base anyway. See photo of recipe on page 63."
2 CUPS (475 ML) ROCKWEED
1 HEAD GREEN CABBAGE, SLICED
1 HEAD RED CABBAGE, SLICED
1⁄4 CUP (60 ML) PICKLING SALT
2 CUPS (475 ML) FRESH WATER
1⁄4 CUP (60 ML) FLOUR (RICE FLOUR IS MOST TRADITIONAL,
BUT WHEAT WORKS TOO)
1⁄4 CUP (60 ML) PURÉED FRESH GINGER ROOT
8 GARLIC CLOVES, PURÉED
1⁄4 CUP (60 ML) PURÉED ONIONS (ABOUT HALF A MEDIUM
ONION)
1 TBSP (15 ML) HOT PEPPER FLAKES (OPTIONAL)
RINSE THE FRESHLY COLLECTED SEAWEED BY RUNNING UNDER TAP WATER TO REMOVE ANY DEBRIS OR LINGERING MARINE WATER, THEN SLICE.
DRY SALT THE SLICED CABBAGE AND SEAWEED BY ADDING THE SALT AND VEGGIES IN LAYERS TO A LARGE BOWL. LEAVE FOR A FEW HOURS, MIXING ONCE OR TWICE. THIS WILL SOFTEN THE SEAWEED AND CABBAGE. AFTER THE DRYSALTING PROCESS, RINSE THOROUGHLY TO REMOVE THE EXCESS SALT.