- 1 quart ltered water
- 3 tablespoons sea salt
- 1 pound raw pumpkin esh, peeled and sliced 1⁄4-inch thick
- 3 scallions, chopped in 1-inch pieces
- 3–5 inch piece fresh ginger, peeled and roughly chopped
- 3–4 garlic cloves, peeled
- 1 ounce dried red pepper powder
- 1 ounce tamari or soy sauce
- 1 ounce fish sauce
- In a 1-gallon glass or ceramic container, stir salt into room temperature water until dissolved. Submerge sliced pumpkin in the brine, pressing it under the liquid with a plastic lid
- or plate (place a full water bottle on top for weight). e pumpkin must remain continuously submerged, undisturbed for 4–6 hours. Drain, but don’t rinse, the pumpkin in a colander, reserving 1 cup of brine.
- Combine ginger, garlic and 2 of the chopped scallions in a food processor with the pepper powder, tamari or soy sauce and sh sauce. Pulse until paste forms, adding additional tamari/soy and/or sh sauce until the mixture is the consistency of chunky tomato paste.
- With clean hands, mix the paste and the remaining scallions into the pumpkin, tossing until nicely coated with paste. Pack into clean jar. Find a clean object, like a smaller glass jar lled with water, to weight the pumpkin down in its Mason jar, submerging the pumpkin so that it is entirely covered by the mixture’s
- liquid. More will be produced as the pumpkin sweats during fermentation. If, a er 1 day, the pumpkin is not completely submerged, then top it o with some of the reserved brine.
- Store in the warmest spot in your kitchen for at least 6 days. Taste, and when kimchi has reached desired potency, secure the jar with a lid and transfer to a refrigerator to stop the fermentation. e kimchi will keep for at least 4 months, but can usually be enjoyed for longer. It will continue to develop in avor and intensity.