If you’re looking for a way to incorporate more local ingredients into your meals, this Okinawan-inspired scallion and cabbage kimchi is a perfect choice. It blends the bold, spicy flavors of traditional kimchi with the deep, mineral-rich sweetness of Okinawan kokuto (black sugar). The combination of crisp cabbage and tender scallions creates a beautifully textured kimchi that ferments into a tangy, umami-rich side dish.
Ingredients
:• 1 small head of Napa cabbage, roughly chopped
• 1 Package Okinawan scallions (negi), cut into2-3 inch pieces
• 1 tbsp sea salt
• 1 ½ tsp finely grated Okinawan kokuto (black sugar)
• 1 tbsp minced fresh ginger
• 3 cloves garlic, minced
• Chili Pepper Seasoning (I used a full packet
• 1 tbsp miso paste (for extra umami)
• 1 tbsp fish sauce
• 1 tbsp rice vinegar
Instructions:
1. Salt the cabbage: Place the chopped cabbage in a large bowl and sprinkle with sea salt. Massage the salt into the cabbage and let it sit for 30 minutes to draw out excess water. Rinse and drain.
2. Prepare the seasoning: In a small bowl, mix the grated kokuto, ginger, garlic, chili pepper, miso paste, fish sauce, rice vinegar. Stir until the kokuto dissolves.
3. Combine & coat: Add the scallions and drained cabbage to the bowl. Pour the seasoning mixture over the vegetables and toss everything together, ensuring the cabbage and scallions are evenly coated.
4. Ferment: Pack the kimchi mixture into a clean glass jar, pressing down to remove air pockets. Leave about an inch of space at the top. Let it ferment at room temperature for 1-3 days, depending on your taste preference. Check daily, pressing down to keep the cabbage submerged in its juices.
Tip: If you are using a mason jar be sure to burp your kimchi 1-2 times a day!
5. Store & enjoy: Once the flavor reaches your liking, transfer the jar to the fridge to slow the fermentation. This kimchi will continue to develop its taste over the next 1-2 weeks!
This Okinawan-style kimchi is perfect as a side dish, added to rice bowls, or even paired with eggs!
Enjoy it fresh or let it deepen in complexity as it ferments!
PCS Pantry 