Winter Squash and Kohlrabi Kimchi Recipe

If you’re looking for a way to spice up your meals, look no further than this winter squash and kohlrabi kimchi recipe, Imagine the satisfying crunch of fresh veggies combined with the earthy flavors of shiitakes that soften beautifully during fermentation. 

This recipe will guide you through making your kimchi, perfect for enhancing any dish or enjoying it on its own. So Are you ready to explore a recipe that advances your cooking skil

Recipe Preparation time:

In a world of fast meals, kimchi reminds us that the best things in life are fermented with patience and passion. This type of fermentation is called  Lacto fermentation. If we are talking about the overall recipe preparation and primary fermentation time,  it will take 3 to 6 days.

Kimchi Preservation Time:

You can preserve it for up to 3 months in the refrigerator.

Recipe Ingredients:

Ingredients Name	Ingredients Quantity
Salt	½ Tablespoons
Unchloride water	1 cup
Butternut Squash	2 Ib
Dried Shiitake mushrooms	10
Garlic, Minced	10 cloves
Kohlrabi,(should be thinly sliced)	1Ib
Gochugoru	5 Tablespoons
Ginger	2 Tablespoons
Sweet Rice flour	2 Tablespoons

Instruction for making the recipe:

1. Take the small bowl and mix the salt and water to make the brine. After this, soak the mushroom in the brine.

1. First, you peel the Squash, then cut it into two half pieces and remove the seed from it after that, cut again each piece into four pieces and slice thinly. 

1. Take a large bowl, then mix the Squash and Kohlrabi in it. After that, slice the soaked mushroom and add to that bowl then also, add the Garlic Gochugoru, Ginger, Salt, and sweet Rice flour. Toss all the ingredients together gently to keep the Mushroom slices intact. 

1. Packed all the mixture into the clean quart-size jar. When you are doing this, make sure to press down firmly to eliminate any air pockets that might form. This step will help you to create a better environment for fermentation. 

1. Once you feel the jar is filled enough with the mixture,  then take a zip-close bag filled with the water and gently press it against the surface of the ferment. This step will help to keep the mixture submerged on its own. The weight of the water keeps the ferment pressed down and prevents it from floating above the liquid. 

1. It will ferment very quickly, so if the weather is warm, start taste-testing the kimchi on its 3rd day of fermentation. If the weather is mild, then check it on 5 or 6 days of fermentation.

1. When Gochugaru turns a bright orange, and Squash looks dull compared to the bright red pepper, then It will be ready to use.  

How long will I preserve the kimchi?

After completing the fermentation process successfully and ready to use, you can use it for 3 months after storing it in the refrigerator. Remember to screw with the lid.