Arugula kimchi [Yoon Sook-ja in "Good Morning Kimchi"] from Fermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes (page 148) by Kirsten K. Shockey and Christopher Shockey

  • salt
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  • unrefined sugar
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  • Serves : 1 pint (473ml)

  • EYB Comments

    Can substitute dried sweet pepper for dried chillies and parchment paper for grape leaf. Ferments for 4-5 days.

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Notes about this recipe

  • Eat Your Books

    Can substitute dried sweet pepper for dried chillies and parchment paper for grape leaf. Ferments for 4-5 days.

  • 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: Has quite a bite, somewhat salty. I will try a less salty brine next time. There is quite a learning curve to fermenting :). UPDATE ot my favourite kimchi - I have had kimchis better balanced in flavours. But that is likely my problem as it was one of my first ferments and I may have over-fermented and/or over salted, and smaller/younger leaves might work better.

  • 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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