health
Kenji Morimoto’s recipes for asparagus kimchi
Extend the short asparagus season by fermenting some into a vibrant kimchi, and then using that in an amazing springtime tart
TL;DR
- Asparagus can be fermented into kimchi to prolong its season.
- The size of the chopped asparagus pieces affects fermentation speed; smaller pieces ferment faster.
- Asparagus kimchi can be used in a tart, with the brine mixed into the cheesy base.
- The kimchi recipe includes asparagus, leek, apple, ginger, garlic, gochugaru, and fish sauce (or miso/doenjang for vegetarian).
- The tart recipe uses puff pastry, mascarpone, ricotta, egg yolk, sesame oil, kimchi brine, asparagus kimchi, and parmesan.
- Both recipes include preparation and cooking times, and the kimchi requires fermentation time.
- Kenji Morimoto's book 'Simple Ferments and Pickles, and How to Eat Them' is mentioned.