Hobak Kimchi: A Sweet and Spicy Twist on Tradition

Hobak Kimchi: A Sweet and Spicy Twist on Tradition

When it comes to fermentation, creativity knows no bounds. Enter Hobak Kimchi—a vibrant and delicious variation made with squash or butternut squash. This recipe offers a delightful balance of sweet, tangy, and spicy flavors, all while celebrating the versatility of seasonal produce. Whether you’re a fermentation novice or an experienced fermenter, this recipe will inspire you to explore the endless possibilities of kimchi-making.

Why Hobak Kimchi?

Unlike traditional cabbage-based kimchi, Hobak Kimchi showcases the natural sweetness of squash, beautifully complemented by the bold flavors of a classic kimchi paste. Its unique texture and flavor make it a fantastic side dish or topping for rice bowls, grilled meats, or even a hearty salad. If you’re ready to take your fermentation game to the next level, this recipe is a must-try.

Ingredients for a 5L Jar

Main Ingredients:

• 1.5kg muscat squash or butternut squash (peeled and cubed)
• 60g coarse sea salt

Kimchi Paste:

• Outer green leaves from 1 head of Chinese leaf (optional but recommended)
• 4 tbsp gochugaru (Korean chili powder)
• 80g finely chopped leek
• 60g minced garlic
• 60g finely grated ginger
• 100mL fish sauce or pickle juice
• 2 tbsp salt
• 7 tbsp granulated sugar or honey

Instructions

1. Prepare the Squash:
   • Peel the squash and cut it into small, bite-sized cubes.
   • Mix the cubes with the coarse sea salt, ensuring even coverage.
   • Let the salted squash sit at room temperature for at least 10 hours. This process helps draw out excess moisture and prepares the squash to absorb the flavorful kimchi paste.
2. Check and Adjust Seasoning:
   • After salting, taste a few cubes of squash. If the salt level feels perfect, proceed to the next step.
   • If the squash tastes too salty, rinse it thoroughly in cold water at least twice. Taste again and repeat if needed. The goal is a slightly salty base that won’t overpower the kimchi paste.
3. Prepare the Kimchi Paste:
   • Shred the outer green leaves of the Chinese leaf if using.
   • In a mixing bowl, combine the gochugaru, leek, garlic, ginger, fish sauce (or pickle juice), salt, and sugar/honey. Mix well to create a thick, cohesive paste.
4. Mix the Squash and Paste:
   • In a large bowl, combine the drained squash cubes with the kimchi paste. Use your hands (wear gloves if needed) to ensure each piece is evenly coated. This step is where the magic begins!
5. Pack the Jar:
   • Transfer the coated squash into a clean, airtight jar. Pack it tightly to minimize air pockets and ensure proper fermentation.
   • Leave a small amount of space at the top of the jar to allow for expansion during fermentation.
6. Ferment and Store:
   • Let the jar sit at room temperature for 24 hours. Then transfer it to the refrigerator to continue fermenting.
   • The kimchi will be ready to eat in about one week but will develop deeper flavors over time. It will keep fresh for at least three weeks.

Tips for Success

• Seasonal Substitutions: Can’t find butternut squash or muscat squash? Try using a standard Halloween pumpkin or any other firm, sweet squash variety.
• Texture Matters: Squash soaks up salt differently than cabbage or cucumber. Checking and adjusting the seasoning is crucial to achieving the perfect balance.
• Fermentation Monitoring: Fermentation times may vary depending on your kitchen’s temperature. In warmer climates, keep a close eye on the process to avoid over-fermentation.

A Fermentation Adventure Awaits

Hobak Kimchi is a testament to the endless possibilities of fermentation. Its sweet and spicy profile is sure to delight your taste buds and impress at any meal. For more recipes, tips, and workshops, visit our Kimchi Workshop page and sign up for our newsletter here. Let’s keep the fermentation fun going!