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Kohlrabi and Green Apple Kimchi

"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 tbs fish sauce


  1. Peel and core kohlrabi and apples, cut into desired size

  2. Toss with curing salt and set aside in refrigerator for 1 ½ - 2 hours, mixing occasionally

  3. In a separate bowl, mix fish sauce and harissa paste

  4. Drain excess water from kohlrabi and apples

  5. Toss with harissa paste and fish sauce mixture



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