Instructions

1. Place 1 pound summer squash blossoms, stalks, and leaves in an extra-large bowl. Add enough cool water to cover, then add 1 tablespoon distilled white vinegar. Give them a good toss, then drain. Rinse the vines with more cool water and drain through a colander.
2. If the stalks have thorns on them, remove them with one of two options: Gently run a knife up and down the area, or pinch the outer layer of the bottom end of the stalk and gently pull away to remove the thorns and stringy bits. Cut the vines crosswise into 3 to 4-inch pieces.
3. Place 2 quarts water and 1/4 cup kosher salt in a large bowl and stir until the salt is fully dissolved. Add the squash blossoms, leaves, and vines. Let sit at room temperature for 2 hours, giving them a toss every 30 minutes. Don’t worry if the vines aren’t fully submerged in the brine mixture. As time passes, they will begin to wilt. Meanwhile, make the seasoning paste.
4. Place 1 quart water, 1 (4x6-inch) piece dried kombu, and 4 whole dried shiitake mushrooms in a large saucepan. Bring to a boil over medium heat. Reduce the heat to medium-low and simmer until the liquid is reduced by half, 20 to 25 minutes. Remove the saucepan from the heat and let cool to room temperature, about 1 1/2 hours.
5. Remove and discard the kombu and the mushrooms. Add 2 tablespoons glutinous rice flour to the liquid and whisk until dissolved. Return the saucepan to medium heat. Cook, stirring constantly, until it begins to thicken, turns glossy, and comes to a boil, about 5 minutes. Remove the saucepan from the heat and let cool to room temperature, 1 1/2 to 2 hours.
6. Meanwhile, heat a griddle or large nonstick frying pan over medium heat. Remove the stems from 4 dried árbol chiles, 4 dried puya chiles, and 2 dried guajillo chiles; remove the seeds if you’d like. Place in a single layer in the pan and cook, flipping occasionally, until toasted and darkened in color, 1 1/2 to 3 minutes.
7. Transfer to a blender and let cool, about 10 minutes. Blend into a coarse powder, 1 to 1 /2 minutes. Leave in the blender.
8. Prepare the following, adding each to the blender as it is completed: Coarsely chop 1/2 medium white onion. Peel and coarsely chop 1 (1-inch) piece ginger. Core and coarsely chop 1/2 medium Pink Lady apple (no need to peel).
9. Add 4 large peeled garlic cloves, 1/2 cup water, and 1/2 soy sauce to the blender. Blend until a fine paste is formed, scraping down the sides of the blender if needed, 45 seconds to 1 minute. Transfer to a large bowl.
10. When the rice flour mixture is cooled, add to the blended chili paste and stir to combine.
11. Prepare the following, adding each to the bowl of seasoning paste as it is completed: Peel 1/2 medium jicama. Cut lengthwise into 1/4-inch thick planks, then stack the planks and cut crosswise into 1/4-inch thick matchsticks (about 1 1/2 cups). Peel and cut 1 large carrot into matchsticks about the same size (about 2 cups). Cut 1 small bunch garlic chives crosswise into 3 to 4-inch pieces (about 1 cup).
12. When the squash vines are ready, drain. Squeeze out more liquid with your hands a handful at a time and return to the bowl. Add enough cool water to cover, then drain. Repeat adding water and draining 3 more times.
13. Squeeze the excess liquid out of the vines a handful at a time and return to the bowl. Add the vegetables and seasoning paste and stir until everything is evenly coated and combined. Firmly pack the mixture into 1 (64-ounce) or 2 (32-ounce) jars or airtight containers, leaving 2 inches of headspace at the top.
14. Seal the jar(s) and place in a cool, dark area away from any direct light or heat source. Let ferment for 3 to 5 days, depending on the temperature of your space (the warmer it is, the faster it ferments). You should generally see signs of fermentation (gas bubbles forming) after the first day or two. The kimchi usually tastes best when fermented at lower temperatures for longer periods.
15. I typically prefer the taste of kimchi around the 3 to 4-day mark, this is when you can start eating it fresh. After it is ready, refrigerate to slow the fermentation process down (it will continue to ferment, gradually becoming more acidic as it ages). Use this kimchi as you would any regular kimchi: As a side dish or to prepare kimchi stews, kimchi fried rice, or other dishes. Eat within 6 months.