Chilkat Valley News - Serving Haines and Klukwan, Alaska since 1966

When I was 20 years old I worked for a Korean-American chef and he hated kimchi. His parents owned a Korean restaurant and as a way to rebel he became obsessed with New American cuisine. As a way to rebel from him I fell in love with kimchi. I think both of us wanted to stray away from what we grew up with and try something new. So I adopted some of his traditions and he adopted some of mine as most Americans do.

Kimchi is not all that different from sauerkraut. Both use salt and the water squeezed from vegetables to ferment over time. The difference is climate and product availability. Living in Haines, where the climate is bipolar, it helps to grow and preserve as much food as possible in the summer to keep our winter pantries stocked. Kimchi is just another way to preserve your garden. It can be made from any vegetable Southeast Alaskans produce. Kimchi can even be made with meat and fish as long as it ferments long enough.

When I made kimchi for the first time it was more of a spicy sauerkraut. The next time, I asked around for pointers and I received some good ones, like using gochujang and honey. The sweetness is what really separates kraut from kimchi. The kimchi recipe I use today is traditional to Korea and to my own experiences; an invention of this American chef, inspired by all the different chefs with whom I have worked and shared meals.

I use recipes as guidelines and I like to work outside them whenever possible. You can adjust anything you want to your tastes. Also, don't be scared. Kimchi is harmless and will not poison you. The right amount of salt keeps harmful bacteria from growing and the process is no different than making sauerkraut. If you need a reference guide about fermentation check out Pascal Baudar's "The New Wild Crafted Cuisine."

Travis's Kimchi Recipe:

Marinade:

4 cups fish sauce, 2 cups honey, 1 1/2 cup gochujang chili paste, 4 birds eye chilies, 8 large garlic cloves, 4-inch piece of ginger

Take all the ingredients listed above and blend on high in a blender or food processor.

Vegetables:

3 to 4 heads medium to large Napa Cabbage cut into large 3-inch squares, 5 medium onions sliced, 10 carrots shredded

Mix and massage all ingredients together in a large container such as a cooler or plastic bowl. Mix well with your hands until the vegetables become soft. Total yield should be about 2 1/2 gallons. Place into a ceramic or glass fermentation vessel; do not use aluminum or the acidity will react. Place plastic wrap directly on top of the mix and weigh the kimchi down. Place a loose fitting lid on the container. Leave your kimchi out at room temperature for at least seven days. You can ferment longer depending on your taste. To stop the fermentation, jar and refrigerate the kimchi and it will last forever. I used mason jars filled with water and sealed tightly.

Creative applications for kimchi include: on tacos with blackened salmon, pureed as pizza sauce, or try adding the leftover liquid to your Bloody Mary. My favorite late night snack is peanut butter and kimchi toast.

Travis Kukull is the chef for this year' Gourmet Brewer's Dinner at Beer Fest. He also teaches Italian cooking classes on Wednesdays for the Community Education program.