Mushroom and Dried Shrimp Kimchi


We used Alex’s dried Hen of the Woods mushrooms, and some dried red shrimp we always have on hand to make my favorite kimchi. The technique is pretty well described in the video class on fermenting using the kimchi technique below.

We are assuming you watched the previous short intro video to treating cabbage for kimchi.


  • 1 Medium sized green, leafy nappa cabbage or about 1 1/2 pounds to 2 1/2 pounds
  • 2/3 cup or 20 grams dried red shrimp
  • 2 teaspoons or 5 grams pan roasted black peppercorns
  • 5 to 8 cloves garlic cloves or 36 grams
  • 1/2 cup or 50 grams coarse salt for pre-treating cabbage
  • 1 cup Hen of the Woods Mushrooms, soaked briefly in the juice of the cabbage (see video)
  • 2 tsp coarse sea salt

Chef Ken Fornataro demonstrating the kimchi technique, applicable to hundreds of other types of pickles.

You could use red pepper flakes if you like. You could also omit the shrimp and use fish sauce, or even a little soy sauce with another mushroom. You could even use candied ginger if you can’t get any fresh ginger. It’s excellent!

But this is absolutely my favorite combination of ingredients, especially with the delicate young ginger and roasted black peppercorns. Ready in seven days, too.

It will leak out of the jar without a container underneath it. Make sure the bowl or whatever you use to catch the spill over is as clean as the jar so you can put the juice right back in and rinse off the jar and bowl. Great way to catch the bacteria and yeasts you want in your kimchi.

Also, this gives off very much less strong odors that a full on fermented shrimp and hot pepper based kimchi. on’t worry, we’ll post some unique recipes for that type as well.



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