Food and Wine Pairing: Kale Kimchi and Jordan Chardonnay
By: Sheri Wetherell
Published: July 24, 2015

Kimchi, a spicy Korean vegetable dish, is known for its depth of flavor as well as its nutrients and probiotic benefits. This recipe from Jordan Winery combines the exotic flavors of a traditional kimchi with crisp, garden-fresh greens and peppery Nasturtium leaves and blossoms. It’s a beautiful and vibrant dish that pairs perfectly with the bright acidic flavors in a Jordan Chardonnay. 
 Jordan Winery Garden Kimchi Salad
	Courtesy of Todd Knoll, Executive Chef, Jordan Vineyard & Winery
	Makes 4 delicious liters
Pair with Jordan Chardonnay, 2013 Russian River.
Ingredients:
	4 pounds Napa cabbage, cut into 1/2-inch strips
	1 1/2 pounds Lacinato kale, chiffonade (1/2 pound reserved)
	3/4 cup Kosher salt
	10 cups water
	1 pound bok choy, cut into 1/2-inch strips
	1 cup white soy
	3 Tbsp. Saeujeot (Korean salted shrimp)
	1 1/2 cups Demerara sugar
	26 garlic cloves, minced
	1/2 cup fresh ginger, finely grated
	1 cup Kochukaru (Korean chili powder)
	1/3 cup fish sauce (preferably Red Boat)
	1 bunch scallions, cut into 1-inch pieces
	2 baby leeks, cut into 1/4-inch rounds
	3 cups baby carrots, sliced
	2 cups watermelon radishes, julienned
	6 Japanese cucumbers, 1/4-inch slice
	1 cup Nasturtium leaves and blossoms
	Instructions:
	In a large bowl or tub combine cabbage, 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. To the bowl add all of the remaining ingredients but the reserved kale, cucumber and nasturtium. 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. Note: the texture and bite of the one-week-old kimchi is wonderful, but it will become even more complex as the fermentation progresses. Keep revisiting and readjusting seasoning as desired.
	Gently fold in the nasturtium blossoms and leaves at the time of service. Other fresh garniture may also be added at this point; fresh peas, favas and their greens are seasonal favorites.
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