In this unconventional kimchi, squash is served up al dente; its sweetness is accentuated by the brine and chiles.
Squash, Cabbage and Kale Kimchi
By Robin Asbell
Makes 4 cups
Prep time: 1.5 days
Active time: 30 minutes
1 ½ pounds butternut or other squash, peeled
4 cups water
2 tablespoons kosher salt
2 cups slivered cabbage
2 cups slivered kale
1 ½ teaspoons kosher salt
1 tablespoon fish sauce or tamari
3 cloves garlic, chopped
2 tablespoons red pepper flakes
1 teaspoon sugar
1. Peel and thinly slice the squash, no thicker than 1 ⁄8 of an inch. In a large bowl, mix the water and 2 tablespoons kosher salt until the salt is dissolved. Add the squash slices and stir, then let stand for 2 hours to soften.
2. Drain the squash, reserving the brine. In a medium bowl, toss the cabbage and kale with 1 ½ teaspoons salt and massage, squeezing, for a minute. Let stand for at least 15 minutes, then massage and squeeze again, the leaves give off liquids when squeezed. Rinse with cool water and wring out the shreds and put in a bowl with the drained squash slices.
3. In a cup, stir the fish sauce or tamari, garlic, red pepper flakes and sugar and pour over the squash mixture. Toss to mix well. Transfer to a large jar or glass storage tub and pour the reserved brine over just to a cover the lower half of the vegetables. Cover and let stand for a day at room temperature, then refrigerate and serve for up to a week.