kitchen scrap kimchi

words by Emily Weber | photo by Keirnan Monaghan + Theo Vamvounakis

kitchen sink kimchi

Waste Not, the new cookbook from the James Beard Foundation published by Rizzoli, brings us a collection of inspired and delicious recipes that aim to eradicate wastefulness in the kitchen. The recipes are sourced from top chefs across the country who transform scraps, ends, peels, and bones into dishes that are as delicious as they are sustainable.

We love this book because it takes a fresh look at an issue we care deeply about, offering unique ways to make use of byproducts that most home cooks might simply toss.

In particular, we love this kitchen scrap kimchi recipe from Jason Weiner. According to chef Weiner, stems, cores, and leaves that remain after making kale salad or stuffed cabbage are a veritable treasure trove of flavor. Weiner takes the scraps and transforms them into the base of spicy, good-for-your-gut kimchi—a flavor-packed condiment that you might just want to throw into your next salad bowl for an unexpected Korean kick.

  • 4 cups cores, stems, and outer leaves of cabbage, kale, chard, beet, or any other greens you have on hand, roughly chopped

  • 1 cup kosher salt

  • 10-15 cloves garlic

  • 1 bunch scallions, chopped

  • 1 cup gochugaru (Korean chile powder)

  • 1 cup thinly sliced onion

  • 1/2 cup sliced Asian pear

  • 1/2 cup daikon radish, peeled and roughly grated

  • 1/4 cup ginger, peeled and chopped

  • 1/4 cup fish sauce

  • 2 tablespoons sugar

  1. Toss greens’ cores, stems, and leaves in a large bowl with salt. Transfer mixture to a large colander and place bowl underneath. Allow to sit overnight on your counter.

  2. The next day, rinse greens under cold water and pat dry. Transfer to a large bowl and add remaining ingredients. Mix to combine. Pack kimchi in clean jars or ziplock bags at room temperature for 2-3 days, then refrigerate. Kimchi will keep for 10-12 days in your refrigerator.

Makes approximately 3 cups.

cook’s note: Kimchi is well-known for being good for your gut because of its probotic properties. It’s also packed with other health benefits like being good for your heart, boosting your immune system, reducing inflammation, and early studies show it may also improve your memory. However, due to the large amount of salt in it, we recommend adding it into your diet in moderation.


For more about Waste Not, check out the Table Talk section in our new winter issue. Or to pick up a copy or give it as a gift this holiday season, order it here.

Recipe + photo reprinted with permission from Rizzoli.

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