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)

  1. RINSE THE FRESHLY COLLECTED SEAWEED BY RUNNING UNDER TAP WATER TO REMOVE ANY DEBRIS OR LINGERING MARINE WATER, THEN SLICE.

  2. 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.

3. CREATE THE BASE FOR THE KIMCHI BY FIRST MIXING THE FLOUR WITH WATER AND HEATING TO A SIMMER ON THE STOVETOP, STIRRING UNTIL IT THICKENS. TAKE OFF HEAT, LET COOL, THEN MIX IN GINGER, GARLIC, ONIONS AND PEPPER FLAKES (IF USING).

4. ADD THE BASE TO THE RINSED CABBAGE AND SEAWEED, MIXING TOGETHER. TASTE AND ADD SALT AND HOT PEPPER FLAKES TO DESIRED TASTE.

5. PACK THE MIXTURE INTO A 4-CUP (1-L) CROCK OR GLASS JAR, MAKING SURE ALL THE SOLIDS ARE BENEATH THE LIQUIDS. I USE A SMALLER JAR FULL OF WATER TO WEIGH DOWN THE SOLIDS.

6. COVER WITH CROCK TOP, JAR LID OR CHEESECLOTH, AND LET THE MIXTURE FERMENT AT ROOM TEMPERATURE FOR ABOUT 3 DAYS, OR UNTIL IT TURNS A LOVELY PURPLE AND SEEMS TO HAVE MIXED TOGETHER. AT THIS POINT, YOU CAN REMOVE ANY SURFACE MOULDS (THESE ARE NORMAL AND NOT DANGEROUS), PUT THE KIMCHI IN A FRESH JAR AND STICK IT IN THE FRIDGE TO ENJOY RIGHT AWAY. OR SEAL THE JAR AND PUT IT IN THE BACK OF THE FRIDGE TO SLOWLY FERMENT AND PRODUCE CARBON DIOXIDE FOR A COUPLE OF WEEKS, WHICH WILL CREATE THE COOLEST FIZZY PURPLE SEAWEED CONDIMENT YOU’VE EVER TASTED. MAYBE ALSO THE ONLY ONE YOU’VE EVER TASTED.

MAKES 4 CUPS (1 L)