Spicy Fermented Broccoli

Ginger, garlic, and chilis

This recipe originally came about because of a failed steak special that left me with 30 pounds of leftover broccoli rabe. Without any immediate need for the rabe, I decided to preserve it, named it “Rabe-chi” and found ways to incorporate it into other dishes later. It can be added to grain bowls, used as a banchan, a component in ramen, or chopped up finer and used as a sandwich topping.

This is a relatively simple and quick ferment if you have these fermented peppers on hand. Using the previously fermented chilis will speed up the process by adding the culture into the mix instead of waiting for it to develop. Worry not if you don’t have any, use your favorite chili flakes, fresh sliced chilis, or sambal olek for the heat, the ferment just may take a couple days longer to be ready.

Spicy Fermented Broccoli

2 LB Broccoli Crowns

1 1/2 TBSP Kosher Salt

3 TBSP Sugar, divided

2-3 Garlic Cloves, sliced

2 INCHES Ginger, peeled and minced

6 1/2 TBSP Fermented Chilis

Cut the broccoli into individual florets and place in a large bowl.

To the broccoli, add the salt and half of the sugar. Massage the salt and sugar onto the broccoli. Be aggressive, you want to bruise the broccoli so that the salt mix can pull out excess moisture. Once finished the broccoli should look wet.

Allow the broccoli to sit for 2 hours to allow excess liquid to be drawn out.

Drain the broccoli and combine with the garlic, ginger, chilis, and remaining sugar.

Pack tightly into a fermenting crock. My preferred method is to place a handful at a time in to the crock and then use my knuckles to push it down as tight as I can.

Once all the broccoli mix is in, weigh down the mixture, cover tightly with plastic, and allow the mixture to ferment 1-2 days, or until the bubbling subsides. When the fermentation is complete, store in the refrigerator.