Cookwith

Name: Experimental Kimchi à la Zilber
Prep time: 25 min
Total time: 25 min
Yield: 8 servings
Ingredients: 1 medium head napa cabbage (about 2 lbs); 1/4 cup kosher salt; 2 cups filtered water; 6 scallions; 1 medium carrot; 1 small daikon radish; 1 thumb-sized piece ginger (about 1 inch); 4 cloves garlic; 2 tbsp gochugaru (Korean red chili flakes); 1 tbsp sugar; 2 tbsp fish sauce (or 1 tbsp soy sauce for vegan); 1 tbsp rice vinegar

Experimental Kimchi à la Zilber

miradugm

Inspired by the innovative spirit of David Zilber, this kimchi recipe takes the classic Korean staple and encourages you to explore the world of fermentation. The process not only transforms humble vegetables into a tangy, spicy, umami-rich condiment but also invites you to experiment with flavors and textures as the ferment progresses. With its vibrant colors, crunchy bite, and complex flavor profile, this kimchi is both a culinary adventure and a probiotic powerhouse. Perfect as a side, topping, or ingredient, it’s a living food that evolves with time—just as Zilber would appreciate.

Ingredients

Instructions

Cut the napa cabbage lengthwise into quarters, remove the core, and chop into 2-inch pieces.
In a large bowl, toss cabbage with salt, massaging gently to help draw out moisture. Add water to cover and set aside for 1-2 hours, tossing occasionally.
Rinse cabbage thoroughly under cold water 2-3 times to remove excess salt. Drain well.
Julienne the carrot and daikon. Slice scallions into 1-inch pieces.
In a food processor, blend ginger, garlic, gochugaru, sugar, fish sauce (or soy sauce), and rice vinegar until a paste forms.
Combine cabbage, carrots, daikon, and scallions in a large bowl. Add the spice paste and mix thoroughly—using gloves—to evenly coat all vegetables.
Pack the mixture tightly into a clean 1-quart jar, pressing down to eliminate air pockets and ensure brine covers the veggies. Leave at least 1 inch of headspace.
Seal loosely and ferment at room temperature (65-75°F) for 5-7 days, checking daily to submerge vegetables and release gases.
Taste after 5 days; when tangy and to your liking, transfer to the fridge to slow fermentation. Enjoy as a condiment, side, or ingredient!