Red Cabbage Kimchi Cracklings
We originally developed this recipe with homemade ramp kimchi. Then we tried it with the Red Cabbage Kimchi. You could substitute any other pickle of your choice. To make these spicy, crunchy snacks, first we puree the kimchi with tapioca flour to form a dough. We chose tapioca because it has a very bland flavor, allowing the taste of the added ingredients and seasonings to stand front and center. We rolled the dough into thin sheets and steamed it for fifteen minutes to gelatinize the starch. We then dehydrated the steamed dough in a low (180°F/80°C) oven, flipping it over every so often until the sheets of dough were dry and brittle. Using this method we needed the dough to dry out to a level of 4 percent moisture for optimum puffing to occur. Since we were unable to effectively evaluate the exact percentage of moisture, we decided that completely dry was the best way to maximize our results. Then we broke the dehydrated dough into pieces and fried them in 400°F (205°C) oil. The kimchi cracklings puffed beautifully, tripling in size and creating gorgeous, crispy pieces that resembled traditional cracklings or fried pork rinds. A quick sprinkling of salt and we were happily crunching away.
Recipe information
Yield
makes a large bowl of cracklings
Ingredients
Preparation
Step 1
Puree the tapioca flour, kimchi, and pickling liquid in a food processor until a smooth dough is formed. Divide the dough in half and roll one portion into a thin cylinder about 3/4 inch (2 centimeters) in diameter. Place the cylinder on a sheet of plastic wrap and cover with another sheet. With a rolling pin, roll the cylinder into a flat, thin sheet approximately 1/8 inch (3 millimeters) thick. The dough should be nearly translucent. Repeat with the other cylinder.
Step 2
Prepare a steamer. We use a deep hotel pan filled with steaming water with a shallower perforated hotel pan inserted above the water line to make a long steamer. This way both sheets of dough fit lengthwise on top of each other. If you have a smaller steamer, you’ll need to cut the sheets into pieces that fit in your steamer and stack them or cook them in batches.
Step 3
Steam the dough sheets, still wrapped in plastic, for 15 minutes.
Step 4
Meanwhile, preheat the oven to 180°F (80°C). Line a wire rack with parchment paper and set it over a large sheet pan. (This will allow for even airflow.)
Step 5
Unwrap the steamed dough and lay it on the parchment. Place the pan in the oven and bake for 60 minutes or until the dough has dried. Flip the dough sheets occasionally to allow for even drying. When the sheets are completely dry and brittle, remove them from the oven and allow them to cool to room temperature.
Step 6
Once the dough is completely cool to the touch, break or cut it into bite-size pieces.
Step 7
In a large pot set over high heat, add enough oil to fill the pot halfway and heat it to 400°F (205°C). Line a wire rack with paper towels. Fry the crisps in batches. They will puff quickly and triple in size. Remove the crisps from the hot oil with a slotted spoon and put on the rack to drain. Season lightly with salt and serve.
