"Cucumber, carrot, Jicama Kimchi, (recipe below) this is probably not as traditional as the original kimchi, but you know what? I don’t make any traditional recipes anyway haha. This has been a staple at my house because of the amazing taste kimchi brings and how easy it is to make. I seriously add kimchi to everything savory like toast, salads, tacos (which was featured earlier in my tacos), and pretty much anything you can think of. I have some fellow friends that also love kimchi like Rita @ritaserano, Joanne @the.korean.vegan, Christine, @conscious_cooking, Sara @shisodelicious. Maria @foodbymaria, and niki @rebelrecipes. They probably love eating kimchi as much as I do! Have a blessed week everyone.
Recipe
3 pickling cucumber (small) (chopped into matchsticks)
2 carrots (chopped into matchsticks)
1 cup of Jicama (chopped into matchsticks)
1 apple sliced into slivers
2 ½ tbsp of coarse salt
2-3 cloves of garlic (minced)
½ a cup of chopped green onions (chopped)
2 thumbs of ginger (minced)
1 tbsp of maple syrup
2 tbsp of Korean chili powder @milkimchi
1 tbsp of gochujang @milkimchi
3 stocks of kombu seaweed (brewed with 1/3 of a cup of water)
Directions
1)Cut cucumbers, jicama, and carrots put them into a bowl and add your salt. Mix thoroughly and let it sit for about 1 hour. (Or more if you'd like)
2)You will see water at the bottom of the bowl that means they are done.
3)Rinse them thoroughly to get any excess salt. (2-3 times) Drain them well.
4)Then add in all your ingredients together and mix thoroughly put them into a closed mason jar.
5)Enjoy how it is or let it ferment for 2-3 days. Then refrigerate."
Jicama Kimchi
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Recipe Intro From edgarraw
Like me, Edgar loves kimchi with everything! I can't wait to make his Kimchi Tahini Sauce! Mix or blend: 4 Tbsp of kimchi juice, 2 Tbsp of tahini, 1 Tbsp of lemon juice, 1 tsp of maple syrup.
3 pickling cucumber (small) (chopped into matchsticks)
2 carrots (chopped into matchsticks)
1 cup of Jicama (chopped into matchsticks)
1 ½-2 tbsp of coarse salt
2-3 cloves of garlic (minced)
½ a cup of chopped chives (chopped)
2 thumbs of ginger (minced)
1 tbsp of maple syrup
2 tbsp of Korean chili powder @milkimchi
1 tbsp of gochujang @milkimchi
3 stocks of kombu seaweed (brewed with 1/3 of a cup of water)
Directions
1)Cut cucumbers, jicama, and carrots put them into a bowl and add your salt. Mix thoroughly and let it sit for about 1 hour.
2)You will see water at the bottom of the bowl that means they are done.
3)Rinse them thoroughly to get any excess salt. (2-3 times) Drain them well.
4)Then add in all your ingredients together and mix thoroughly put them into a closed mason jar.
5)Enjoy how it is or let it ferment for 2-3 days. Then refrigerate.