Sweet Onion Kimchi Tacos with Pulled Pork
Yield: 1 32 oz jar
2 lbs Sweet onions (Vidalia, White or Sweet onion varieties are acceptable)
Carrots (peeled, shredded and/or sliced)
Fresh whole okra pods
Miso paste (red or yellow)
Korean chili flakes (gochugaru)
2 apples or pears
10-20 cloves of garlic, peeled
Fresh ginger root, peeled
1. Create a single layer of julienne strips of onion, carrots and okra into a large container.
2. Sprinkle vegetables with coarse salt and repeat until you’ve layered in and salted all of your vegetables. Use enough to remove some moisture and clean the vegetables. Let the salted vegetables sit for 3 to 4 hours at room temperature.
3. In a food processor of blender, add apples and a couple of tablespoons of miso, fresh ginger, about the size of two thumbs and 10 or more peeled garlic cloves. Process. Add a little bit of water if the mixture is too pasty (1 Tablespoon at a time). When finished, your mixture should be about the consistency of applesauce.
4. Add 1 or 2 cups of gochugaru. Let the kimchi sauce sit and marinate for at least 30 minutes, or up to 4 hours—the longer the better—at room temperature.
5. Rinse the salted vegetables to remove the excess salt and pat dry. In an additional container, jar or other vessel, layer vegetables in the bottom and then cover generously with the sauce. Mix, stir or use your hands to gently massage the sauce into the vegetables, if need be. Rubber gloves will be handy here.
Repeat until you’ve used up all of your marinade. Cover the jar’s opening with a layer of plastic wrap (it helps to contain the odor) and place the lid tightly on top.
6. Leave your kimchi outside of the refrigerator overnight to kickstart fermentation. And then transfer to your refrigerator.
Pro tip: After a few days, flip the jar upside-down and to distribute the goodness; just make sure the lid is secured tightly to prevent kimchi juice from spilling. Flip back to right-side up a day or two later.
Some people believe kimchi never goes bad, but if you taste it and there’s an unpleasant “fizz,” you might want to skip that part.
Recipe and photo for the National Onion Association by Nikki Miller-Ka.