Ease of Preparation: Easy
Yield: 1 jar kimchi
Ingredients:
- 2 cups (470 ml) jicama, peeled, sliced into matchsticks
- 1 carrot, peeled, sliced into matchsticks
- 1 tablespoon (15 ml) salt
- 3 cloves garlic, grated on a rasp
- 2-inch (5 cm) piece ginger, peeled, grated on a rasp
- 2 tablespoons (30 ml) gochugaru (Korean chili flake)
- 1 tablespoon (15 ml) gochujang (Korean chili paste)
- ½ cup (120 ml) thinly sliced green onions
To serve:
- Enoki mushrooms, pan-seared with vegetable oil and soy sauce
- Steamed short-grain white rice
- Lettuce leaves (large and sweet, such as butter or red butter lettuce)
Method:
In a large bowl, combine the jicama and carrot. Sprinkle the salt over the vegetables, toss to combine, and gently massage the salt in with your hands. Allow the vegetables to sit for an hour.
Drain any water that has purged from the vegetables. Rinse the jicama and carrot in cold, clean water. Drain well and transfer the rinsed, drained vegetables to a clean bowl.
Add the garlic, ginger, gochugaru, and gochujang to the drained jicama and carrots. Stir and mix well to coat the vegetables evenly.
Add the green onions to the mixture and mix gently to combine. If not serving immediately, pack the kimchi into a clean mason jar and allow to ferment in the refrigerator for up to 3 weeks.
Serve the kimchi with pan seared enoki mushrooms with soy sauce, steamed rice, and lettuce leaves for wrapping. Serve immediately.
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