Dandelion Apple Kimchi
The last of the dandelions are holding on as the cold weather moves onto Long Island. I saw them as I worked in the yard yesterday, and knew that if I didn’t nab them now, I wasn’t going to see them until next spring. They are the tender new growths that come out during the fall, making them much less bitter than their summer counterparts.
In case you haven’t noticed, I’ve been on a fermented, pickle binge lately and decided that making dandelion kimchi would be the perfect way to say goodbye to this healthy treat. I paired it with apple for some sweetness to balance the bitter greens and the hot, spicy pepper flakes.
Recipe
- 1 apple, 1/2 matchsticked, 1/2 roughly chopped
- 8-10 cloves garlic
- 2 sprigs spring onion, diced
- 2 cups dandelions, stems trimmed
- 1/2 cup fish sauce (or soy sauce for vegetarian version)
- 1 tablespoon salted shrimp (or crab paste or omit for vegetarian version)
- 1 tablespoon Korean Pepper flakes
- 1/4 onion
- 1/2 inch piece of ginger
- 1/4 cup daikon/Korean radish, matchsticked
- 1/4 cup carrot, matchsticked
- Kosher Salt, for leeching
1. Rinse dandelions under cold water to remove any sand/dirt. Drain and salt generously and set to the side as you prepare the other ingredients. This leeching process will further reduce the dandelion’s bitterness.
2. Combine garlic, ginger, chopped apples, and quarter onion in a blender and puree. Mix with Korean hot pepper flakes, fish sauce/soy sauce, salted shrimp/crab paste until well combined. Then toss the spring onions, matchsticked carrot, daikon, and remaining apple and set to the side.
3. Check on the dandelions. They should be somewhat wilted with water drawn out of them. Rinse under cold water and then squeeze and remove as much moisture as you can.
4. Toss and combine with the pepper mixture and place in a container. Allow to marinate for at least an hour before using.