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Coho Salmon Fillets - Flash Frozen
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Coho Salmon with California Kimchi

Ingredients

  • 4-6 weeks before you want to use the kimchi you do this:
  • 1 head Cabbage cut in half inch dice
  • 1 Green and Red Bell Pepper cut into half inch dice
  • 2 Carrots sliced thinly
  • 2 Red Onion diced
  • 1 tsp Crushed Chilies or a favorite pepper for heat
  • 1 gal water
  • 1 Tbsp Salt
  • Ceramic crock or food service plastic vessel

Instructions

  • Fill crock with chopped product. Combine water and salt and dissolve.
  • Pour over vegetables. Place an inverted plate into liquid with an inch of water over the plate.
  • Place an oversized piece of plastic wrap over the top. Place a glass weight on the plate over the plastic to keep the plate submerged.
  • Set on counter or shelf for about 4-6 weeks depending on how fermented you want it. I do 6 weeks.
  • Check weekly to see if a white film has formed. If so, skim off white film and replace the plastic cover. I have read that there can be other films to form but I have not had this happen. 
  • When Kimchi is ready, poach the salmon in water with a squeeze of lemon.
  • Place poached salmon on a platter & top with the Kimchi.
  • Serve with a salad or rice.

Notes

I have done Brussels sprouts and raw small cucumbers with dill and onion. They make the crunchiest "pickles" you have ever had. No cooking!