Healdsburg's Jordan Winery Garden Kimchi Salad

Healdsburg's Jordan Winery Garden Kimchi Salad

A combination of savory flavors from Korean salted shrimp, chili powder, and homemade kimchi creates a dish well worth the 9 days of fermentation.

Servings: 4 liters

Cook Time: 15 minutes plus 9 days fermentation

Pair With: Jordan Winery Chardonnay

Source: Recipe Courtesy of Chef Todd Knoll of Jordan Vineyard


4 pounds napa cabbage, cut into ½" strips

1½ pounds lacinato kale, chiffonade, in two parts

¾ cup kosher salt

10 cups water, approximately

1 pound bok choy, cut into ½" strips

1 cup white soy

3 tablespoons Saeujeot (Korean salted shrimp)

1 ½ cups Demerara sugar

26 garlic cloves, minced

½ cup fresh ginger, finely grated

1 cup Kochukaru (Korean chili powder)

⅓ cup fish sauce (preferably Red Boat)

1 bunch scallions, cut into 1" pieces

2 baby leeks, cut into ¼" rounds

3 cups baby carrots, sliced

2 cups watermelon radishes, julienned

6 Japanese cucumbers, ¼" slice

1 cup nasturtium leaves and blossoms


In a large bowl or tub, combine cabbage, 1 pound of the kale, salt and enough water to cover. Allow the greens to brine overnight. The next day squeeze as much of the brine out as possible and place the greens in a large non-reactive working bowl. Add to the bowl the bok choy, soy sauce, Saeujeot, sugar, garlic, ginger, Kochukaru, fish sauce, scallions, leeks, carrots, and radishes. Toss all ingredients thoroughly to evenly distribute and then place in a sterilized pickling crock or tub. Gently weigh the mixture down and loosely cover. Allow the kimchi to begin to ferment at room temperature for 24 hours.

After 24 hours, the crock may be moved to refrigeration. Toss the mixture every two days for a total of seven days. Add the reserved kale and Japanese cucumber and toss once more to combine. Refrigerate for a final day and the kimchi is ready to serve. 




Chef's Notes:

I enjoy the texture and bite of the one-week-old kimchi, but it will become even more complex as the fermentation progresses. Keep revisiting and readjusting seasoning as desired. 

I gently fold in the nasturtium blossoms and leaves at the time of service. Other fresh garniture may also be added at this point, like fresh peas. Favas and their greens are seasonal favorites.

Combining sweet, sour and spice, kimchi is noted for its depth of flavor and nutrients. This garden salad recipe combines the exotic, savory notes of Korean’s national dish with crisp greens and blossoms.


Recipe Courtesy Of