Butternut Squash Kimchi

by | Oct 3, 2018 | Recipes, Soups and Salads

Butternut Squash Kimchi

Adopted from the Kimchi Cookbook
Prep Time 20 mins
Cook Time 40 mins


  • 1 1/2 pounds butternut squash (1/2 of a small squash), peeled, cored, quartered, and cut into 1/8-inch-thick slices
  • 4 1/2 cups water
  • 2 tablespoons salt, plus 2 teaspoons
  • 2 cups finely chopped kale) about half a bunch)
  • 2 tablespoons Korean chili pepper flakes
  • 1 teaspoon chopped garlic
  • 1/2 teaspoon peeled, finely grated fresh ginger
  • 1/2 cup mushroom broth or vegetable broth
  • 1 teaspoon sugar


  • In a large bowl, mix the squash with 4 cups of the water and the2 tablespoons of salt. Set aside for 40 minutes. Drain the brineand allow the squash to dry in the colander.
  • Meanwhile, in a medium colander, toss the kale with 2teaspoons of the salt and set aside for 15 minutes.
  • Using the colander, rinse off any excess salt with water.
  • In a large bowl, combine the squash and kale with the chilipepper flakes, ginger, garlic, and toss until the mixture is wellcombined. Place the mixture into a quart-sized container with atight lid.
  • Mix mushroom broth with sugar until the sugar isdissolved. Ladle the broth mixture into the container until 1/3 ofthe contents are covered.
  • Allow the mixture to ferment at room temperature for 2-3 days.
  • Refrigerate and enjoy within 1 month.


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