Roti Rolls 2
Photo courtesy of Roti Rolls

recipe heading-plus-icon


1 batch

  • 3 heads Nappa cabbage, chopped
  • 1 head rainbow chard, chopped
  • 8 cloves raw garlic, chopped
  • 1 cup peeled fresh ginger, chopped
  • 6 bunches green onion, chopped
  • 2 carrots, peeled and shredded
  • 3 tablespoons fish sauce (Cory likes Red Boat)
  • 2 tablespoons rice wine vinegar
  • 3 tablespoons salt
  • 1 tablespoon sweet soy sauce
  • ¼ cup sugar
  • 2 tablespoons white pepper
  • ¼ cup Korean chili flakes
  • 3 tablespoons ponzu juice
  • 1 tablespoon oyster sauce
  • 1 tablespoon hoisin
  • 5 Thai basil leaves, chopped
  • 5 mint leaves, chopped
  • 1 tablespoon Chinese mustard
  • 1 tablespoon honey
  1. Mix all ingredients together in a non-reactive container, such as a large plastic cupcake keeper or large glass jar. The mixture will be very dry initially, but resist the urge to add water.

Notes on Kimchi

LIGHTER KIMCHI / Serve immediately. It will not have time to ferment but will still have complex flavors.
“MEDIUM” FUNK KIMCHI / Sit container out, uncovered for 24 hours. Cover, refrigerate until cool, then serve immediately.
BRING THE CLASSIC “SUPER FUNK” / Sit container out, uncovered for 24 hours. Cover, allowing room at the top of the container as the kimchi is alive at this point, and refrigerate for at least a week.

  • from Cory Burke of Roti Rolls, Charleston, SC

Leave a Reply

Be the first to comment.