Cabbage season is upon us and I can’t wait to try my hand at kimchi, a spicy, fermented Korean side dish usually made with Napa cabbage, radish and scallions. This past weekend, however, I was really craving the spice and crunch of kimchi but didn’t want to wait the week or more it would take to make the fermented version. So I researched a few “quick kimchi” recipes and came up the recipe below - tangy from the vinegar, spicy but not overly so from the Sriracha, a little funky from the fish sauce and mushroom powder with a nice gingery bite. This would be great with a wide range of dishes: add it to a bowl of rice and a fried egg, with pork lettuce wraps, on a hamburger / veggie burger, stuffed in a grilled cheese, the list goes on and on. Enjoy
makes about 4 cups
Recipe notes: 1) Napa cabbage is used in traditional kimchi but you could also try other types of cabbage or bok choi; 2) if you don’t have daikon radishes, I think red radishes, kohlrabi and/or carrots would be a great replacement; 3) both the fish sauce and mushroom powder are optional but I think they lend a wonderful complexity and just a touch of funkiness.
Recipe by Laura Robinson
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