Jicama Kimchi
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Recipe Intro From edgarraw
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.