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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We’re Kimchi-ing. Bright Green Kimchi-ing.



Although most people associate kimchi with spicy red peppers and some type of fish or fish sauce, we consider kimchi to be a method of preparing pickles. Before Koreans started using red pepper flakes and fish sauce in their national dish, they had already created an amazingly tasty spectrum of fermented things with or without cabbage, with or without fish or shrimp.

If you are using cabbage here is an introduction to how to pre-pare it for kimchi, or even saurkraut. Or any numbers of wildly diverse pickles. If you want to attend an online class on making my favorite kimchi just go here.

The kimchi method is pretty well described in the video class on fermenting using the kimchi technique below. The salt amount you use to pre-treat your cabbage, or most other vegetables, isn’t precise.

We estimate that if you are going to use a medium sized head of green, leafy cabbage that weighs about 1 to 2 pounds or 675 grams to make about a quart or liter of kimchi, you will need about 1/2 cup or 50 grams of coarse sea salt or kosher salt.

  • 1 to 2 pounds or 675 grams leafy green cabbage
  • 1/2 cup or 50 grams coarse sea salt or kosher salt


Pickling season has officially begun. Besides, this can take less than a week and will provide a quart or liter of kimchi. Almost instant gratification. And if you only have carrots available? Slice them up and follow the same method. We also love celery kimchi. Or Cucumbers!


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