Arugula kimchi from Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes (page 109) by Kirsten K. Shockey and Christopher Shockey

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a variation.

  • Ganga108 on January 12, 2025

    Putting more garden produced to good use. This is one of our fermentation projects for today. I had a lot of rocket from the garden, larger leaves. It brined all day, with 3 cups of the bring, salt, sugar mix, and I tossed often. Next time I'll try sprinkling the salt amongst the leaves and add the water+sugar mix. I think that works faster. UPDATE: Nice, with a bite, somewhat salty. I will try a less salty brine next time. There is quite a learning curve to fermenting :).

  • Ganga108 on January 12, 2025

    Arugula (rocket) needs to sit in brine for several hours or overnight before being placed in a fermentation vessel.

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