Pumpkin Kimchi Recipe | Ferment Pickle Dry

I recently reviewed new cookery book release, Ferment Pickle Dry. This lovely book by Simon Poffley and Gaba Smolinksa-Poffley shares a wide selection of recipes for preserving food by fermenting, pickling and drying. More unusually, the book also provides ‘partner recipes’ that showcase how the preserves can best be put to use in your cooking.

Two lucky readers can win their own copy of Ferment Pickly Dry in my giveaway but everyone can enjoy these delicious kimchi recipes from the book, which publishers Frances Lincoln have given me permission to share with you.

Ferment Pickle Dry cover Ferment Pickle Dry Baby Courgette and Pumpkin Kimchis

Book cover, carrot kimchi (left) and baby courgette kimchi (right) – images by Kim Lightbody

Pumpkin Kimchi

Extracted from Ferment Pickle Dry by Simon Poffley and Gaba Smolinksa-Poffley
Prep 15 minutes + 3-day process Ready 10–14 days
Makes approx 500ml/18fl oz jar


  • 400 g pumpkin
  • 10 tbsp coarse sea salt

For the paste:

  • 1 tbsp gochugaru (Korean hot chilli flakes)
  • 2 large leaves napa (Chinese) cabbage , chopped
  • 50 g large leak or half a bunch of spring onions, finely chopped
  • 10 cloves garlic , grated
  • 2.5 cm piece of ginger , skin scraped and grated
  • 1 tbsp salt
  • 1 tsp sugar
  • 1 tsp white miso paste (optional)


Day 1:

  • Peel, deseed and cut the pumpkin into rough squares and rectangles of no more than 1cm thick and place in a large bowl.
  • Add the salt and mix together until the pumpkin is coated. Cover and leave to stand at room temperature overnight.

Day 2:

  • Rinse the pumpkin well, washing off all the salt.
  • Place all the ingredients for the paste in a blender and blitz until smooth. Add the paste to the pumpkin and mix until it is coated.
  • Place the pumpkin in a large sterilised jar, seal with the lid and leave to stand at room temperature overnight.

Day 3:

  • Place the jar in the fridge and leave to chill for 10 days, then taste to check if it has fermented enough for your liking.
  • It can be stored in the fridge for 3–5 weeks. The flavour will become stronger over time.

If you decide to buy this book after reading our content, please consider clicking through our affiliate link, located within the post and in the footnote at the end.

This recipe extract was published with permission from Frances Lincoln. Ferment Pickle Dry is currently available from Amazon UK for £16.59 (RRP £20).

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5 Comments to "Pumpkin Kimchi Recipe | Ferment Pickle Dry"

  1. kaveyeats

    I’ve not tried it yet, as we got the book just before we left but want to make it when we get back!

  2. Peggy

    I’m not sure what coarse sea salt is. Would you have an appropriate weight for the 10 tablespoons called for?


    Coarse sea salt is simply salt in larger crystals, in this case harvested by evaporating water from sea water to leave salt. If you’re in the USA, you can use kosher salt, which is also large crystals, I believe. I would avoid salts with additives (that often feature in table salt to stop clumping).

    I don’t have a weight equivalent for you, I’m afraid, as this is a recipe from a cookbook which I’ve been given permission to reproduce here on my blog.


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