Choy Sum Kimchi
When I firstly saw choy sum, its slender stems and leafy tops reminded me of yeolmu, the young radish greens traditionally used to make yeolmu kimchi. That resemblance brought back memories of Indonesian and Vietnamese cooking workshops I had attended. Inspired by some of their paste-making techniques, I began developing my own interpretation of yeolmu kimchi using choy sum.
Fermented shrimp and fig jam became the key pairing, creating a balance of savory depth, gentle sweetness and refreshing acidity. Like our Zoetzure Vegan Kimchi, this lightly brothy kimchi has a lively, appetite-reviving character.
Its gentle spiciness makes it approachable for people who are new to kimchi, while its bold, savory character remains true to our Busan-inspired taste philosophy.
Interested in kimchi made with vegetables beyond the conventional selection? Looing for a larger batch? Contact us to discuss a made-to-order kimchi tailored to your preferences.
Ingredients: Choy sum, fig jam, red pepper, korean chili flakes, garlic, ginger, soy sauce (soy and wheat), fermented shrimp (shellfish), wheat, seafood bouillon seasoning tablets, and salt.
