Chef Won Kim's childhood obsession with graffiti has become an even greater expression of art in different media. His artwork has been showcased in galleries, decorates the walls in private businesses and even appears on the dinnerware at his hip Bridgeport restaurant, Kimski.
Recipe
Won Kim’s Vegan Kimchi Sludge
This is a simple recipe for your basic kimchi-ing needs. It is basically the fermenting mixture used to make traditional Napa cabbage kimchi or to make any root vegetable or leafy green into a tasty spicy kimchi side!
Makes 1 quart of sludge
Ingredients
- 8 cloves of garlic
- 1 large knob of ginger, roughly sliced
- 1 bunch of scallion, chopped
- 2 carrots, shredded or julienned
- 2 daikon radishes, shredded or julienned
- 1 tbsp of sugar
- 6 tbsp of sea salt
- 2 cups of gochugaru
Optional (to taste):
- Rice vinegar
- Tamari or soy sauce
- Grated Asian pear
Method
- Add garlic and sliced ginger to a blender with 2 cups of hot water and blend.
- Combine all ingredients into a large mixing bowl and mix and combine with chopped salted Napa cabbage, root vegetables, or any leafy green, and leave out overnight until slightly wilted.
- Refrigerate. It should be ready within a day or two. Stays good up to a month!