Parsnip Kimchi

Method

Prepare the Brine: Mix the salt and water in a large bowl. Squeeze the juice from half a lemon into the mixture.

Prepare the Vegetables: Scrub the parsnips clean, leaving the peel on if it’s not too rough or dirty. Cut the parsnips into 2cm-thick slices and place them in the bowl with the lemony saltwater. Add the dried mushrooms.

Make the Spice Paste: Coarsely grate the carrot and apple (no need to peel, but discard the apple or pear core). Finely chop the chilli and add it to the carrot and apple. Grate the ginger and garlic, then add them to the mix. Fold in the smoked paprika, fennel, and/or coriander seeds, and the seaweed flakes, if using. Stir everything together to make a spice paste.

Season the Paste: Weigh the spice paste and add 1g of sea salt for every 50g of paste.

Combine the Ingredients: Drain the soaking parsnips and mushrooms but save the saltwater. Thinly slice the mushrooms if whole. Mix the parsnips and mushrooms with the spice paste and pack them into one large 1kg jar or several smaller jars.

Ferment: Cover the packed vegetables with an overlapping layer of bay leaves. Pour the reserved saltwater over the top, ensuring the liquid filters through the vegetables and fills all gaps, reaching the top of the jar. Secure the lid and place the jar on a plate to catch any bubbling juices as it ferments. Let it ferment for 2 weeks at room temperature.

Storage and Enjoyment: After 2 weeks, your parsnip kimchi is ready to eat. Store in the fridge or at room temperature for up to 1 year. Keep an eye on the brine, ensuring it remains full to the top. If needed, top it up with a pinch of salt and water or apple cider vinegar to maintain a long shelf life. Refrigerate once opened.