Seaweed Kimchi

Picture of Seaweed Kimchi

Seaweed is readily available to coast dwellers who venture out at low tide, and getting easier to come by for the landlocked at local grocery stores and online. If you want to learn how to forage your own, visit my Instructables: Harvesting Kombu and Wildcrafting Nori, Wakame, and Other Seaweed.

So say you find yourself with a stash of dry seaweed, a great way to use it is to make kimchi. This is a ubiquitous fermented condiment in Korea, sort of a spicy sauerkraut that's served on the side almost all dishes. I recently had it inside pierogi's at a great Korean-fusion diner and it's my new go-to for grilled sausages. Pictured here is a mix of seaweeds-sea palm, wakame, bladderwrack, nori and kombu. Seaweed is a super food in terms of omega-3's, anti-oxidants, vitamins and minerals. And fermented foods have “healthy bacteria” called lactobacilli, which aid digestion. So your system will be humming and this stuff is really delicious.

Remove these adsRemove these ads by Signing Up

Step 1: Mix Cabbage with Seaweed

Picture of Mix Cabbage with Seaweed

Use one head of Napa cabbage, cut into about 1"-2" size pieces. You want to keep in mind that dry seaweed will expand when it's wet, so chop it finely. I didn't have daikon radish, which is traditionally used, but I found a lotus root, so used that, along with some tops from Toyko turnips, and scallions that I sliced and tossed in there. Keep in mind, you want it to fit comfortably in a mouth, so chop accordingly. Mix these together in a bowl.

Step 2: Massage with Salt

Picture of Massage with Salt

If you measure in grams, use 1% of the weight of your veggie/algae mix. (Probably about 1-3 tablespoons). Massage this into the vegetables.

Step 3: Soak

Picture of Soak

Cover the cabbage/seaweed with water. Place another pan or plate over it and weigh it down so the vegetables brine.

spunk6 months ago

I'm a huge kimchi fan and yours looks great!

I've never seen it done in a vacuum pack - Are there special benefits to this method?
(When I make kimchi I just do it in a jar - and snack with great pleasure through all the different stages of fermentation :) usually half of the jar is gone when final sourness is reached...) How do you do taste testing with the vacuum pack? Does the plastic bag blow up during fermentation?

Maria Finn (author)  spunk6 months ago

Using a bag is new to me-I made four bags and didn't fill them all the way up, so there's room for some air expansion. I opened one earlier, then I'll do the next three staggered to try the fermentation levels. (I normally use jars for kraut & kimchi and do the same as you.)

spunk Maria Finn6 months ago

I hope you will give an update when you've opened the last bag. I'm interested in the results.

turtleson6 months ago

yum! I would love to try this, too bad I'm not that good of a cook :(

Please vote for me! Thank you! :D