Making the Most of It
Chef Stacie Miller Offers Lessons in Weeding, Cooking, and Life
In the kitchen at McCarthy Lodge Bistro, Chef Stacie Miller shakes a jar glowing with dandelion petals suspended in vinegar. She open...
Nine species of dandelion are native to Alaska. However, the non-native, invasive Taraxacum officinale is most prevalent. The native species tend to have short, narrow leaves, and the bracts (the bitter, leaf-like green under the flower) of the native species cup the flowers while the bracts of the invasive species point downward. While many of us consider dandelions a garden nuisance, they can be a delicious, savory addition to the table. Chef Stacie Miller uses the greens, available in late fall, for a delicious variation on kimchi. Turnip greens or other root greens can be substituted or added.
Ingredients
SERVINGS: 2 Quart(s)
- 2 pounds dandelion greens
- 3 tablespoons salt plus 1 teaspoon, divided
- 6 cups water
- ½ red bell pepper, chopped
- 4 scallions or ¼ cup onion, chopped
- ½-inch ginger root, peeled
- ½ teaspoon sugar
- 2 cloves garlic
- 1 ounce fish sauce or coconut aminos
- 4–6 tablespoons Korean red pepper powder or red chili flakes
MATERIALS
- 2 quart-sized jars, sterilized
- 2 pickle pebbles or weight
- 2 quart-sized Ziploc bags
- 2 cups water
- 1 tablespoon salt
Preparation
Clean dandelion greens, trimming away excess stem, and cut into 1-inch pieces.
Make a brine with the 3 tablespoons of salt and 6 cups of water. Add the dandelion greens and soak overnight.
Pulse the ginger, chili, sugar, garlic, aminos/fish sauce, and remaining 1 teaspoon salt in a food processor.
Put paste into a large bowl. Add scallions or onion and bell pepper.
Drain the dandelion greens and combine with the spice and vegetable mixture.
Pack the mixture tightly into 2 quart-sized jars, leaving at least 3 inches of headspace. Place a weight, such as a pickle pebble, on top of the mixture in each jar.
Create a brine using 1 tablespoon salt and 2 cups water. Place an empty quart-sized Ziploc into each jar, adding as much brine to each bag to fill. Seal the bags. The bags will create an airtight seal.
Place the jars in a cool place out of direct sunlight for 4–6 days or until taste. Remove bags and weights, then cap and refrigerate jars.
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