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Ingredients
Elevate your side dishes with Grapefruit Kimchi, a unique ferment featuring Florida Grapefruit for a tangy, spicy kick.
- 3 Florida Grapefruit, peeled and segmented
- 1 head Napa cabbage
- 1/3 cup kosher salt
- 3 garlic cloves
- 1 tsp. ginger
- 1 tsp. sugar
- 1 tsp. Florida Grapefruit zest
- 3 tbsp. gochugaru
- 1 medium daikon julienned
- 1 bunch scallions chopped
Instructions
- Cut the cabbage in quarters and trim out the stem. Chop into bite sized pieces. Put into a large bowl and combine with salt. Place a weight over the cabbage and leave for 1 hour or more.
- Move the cabbage to a colander and rinse well.
- Using a microplane, grate together garlic and ginger, add gochugaru and sugar and mix together well.
- Combine Florida Grapefruit segments and zest and all remaining ingredients with cabbage and add in the paste, mix thoroughly. Pack tightly into clean mason jars and store in a cool, dark, dry place for 1 week.
- Move jar into refrigerator when ready. Keep refrigerated once opened.
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