"Kimchi, is a traditional Korean banchan consisting of salted and fermented vegetables, most commonly using napa cabbage or Korean radish, and a wide variety of seasonings." Here Chef David puts a creative spin on this Korean classic by using kohlrabi, cruciferous vegetable like cabbage, apple and our Original Harissa to spice things up! And if you're not sure what to do with kimchi - well you can add it to any dish to make it better!
Recipe and photos by Chef David Chin
Curing Salt
2 tbs salt
1 tbs sugar
Kimchi
1 lb kohlrabi (about 2 bulbs, peeled)
1 lb green apple (about 3 apples, peeled and cored)
2 ½ tbs Original Harissa
2 tbs fish sauce
Peel and core kohlrabi and apples, cut into desired size
Toss with curing salt and set aside in refrigerator for 1 ½ - 2 hours, mixing occasionally
In a separate bowl, mix fish sauce and harissa paste
Drain excess water from kohlrabi and apples
Toss with harissa paste and fish sauce mixture