Ramp, Carrot and Radish Kimchi
Whether using to add spice to a soup, a fun side for your eggs, on top of a salad, or a bowl just as is, this kimchi is a great way to liven up any meal!
Spare me the sweet talk… There are many ways to make kimchi, and across the board with most of these recipes, Gochujang is often used (a Korean pepper paste) as well as a bit of sugar to cut the heat. For this version, I wanted to create a similar flavor but without the added sugar. You can buy the actual Korean red pepper flakes, called Gochugaru, not made into the paste, which often has a syrup as one of the first ingredients. Use these dry flakes to mix well with the fish sauce and create your paste for far less sugar. I also simply omitted the added sugar entirely to embrace a spicy kimchi. This turned out great!
Let the fun begin! Kimchi is a fun condiment to have around and use creatively! Because it comes with such bold flavors, you wouldn’t think it would be as versatile as it is. To the contrary, I find this has more uses, because it takes place of any seasoning I would add to dishes, instead of competing with them. I use kimchi simmered into a pan seared fish, coddled eggs, mixed into fried rice, raw on top of a salad, or mixed into many soups. As I’m writing this, I am enjoying a spinach salad with cucumber, hard boiled egg, and kimchi, topped with crushed peanuts and cilantro. The possibilities are endless-let me know how you use kimchi below!
Looking for other ways to use your spring ramps? Check out these other great recipes:
Ramp, Mushroom, and Black Truffle Oil Cauliflower Risotto
Roasted Cauliflower and Ramp Soup
Ramp and Shiitake Mushroom Soup
Ramp and Cranberry Agrodolce over Whipped Ricotta Cheese
Cauliflower Steaks with Ramp Butter and Roasted Cherry Tomatoes
Ramp and Asparagus Fried Cauliflower Rice
Summer is here and so are the seasonal produce creations! If you haven’t been following along, check out my foraging excursion for ramps, and other market tours throughout the summer!
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Ramp, Carrot and Radish Kimchi
Equipment
- Glass Jars with Lids
- 2 Mixing bowls
- Colander
- Kitchen knife
Ingredients
- 3 cups Napa Cabbage A medium head
- 5 cloves Garlic
- 1/2 tbsp Minced Ginger
- 2 tbsp Fish Sauce
- 3 tbsp Gochugaru (Korean Red Pepper Flakes)
- 2/3 cup Radishes about 6
- 2/3 cup Carrots about 2
- 2/3 cup Ramps about 6 stalks
- 2 stalks Green Onion
- Salt
Instructions
- Slice the napa cabbage in 1 inch slices. Add to a large mixing bowl and salt liberally. Massage into the cabbage until it starts to soften. Fill the bowl with enough water to cover the cabbage and let sit for at least 30 minutes. If needed, set a plate or other object on top of cabbage to keep submerged.
- Using colander, drain and rinse out cabbage. Squeeze out most of the liquid. Set aside.
- In another mixing bowl, combine ginger, chili flakes, garlic and fish sauce. Mix well until a paste forms.
- Slice radishes and carrots into match stick forms and add to the cabbage. Slice ramps into 1 inch pieces and add also. Cut scallion greens into similar long strips, with the bottoms of both sliced thinly and mixed together.
- Add paste to vegetables and mix well. You may opt to use gloves for this portion. When combined well, add to glass jars, pushing down to allow a bit of the liquid to rise to the top. Place lid on each jar and set in room temperature to allow to ferment for about a week. Check often, allowing gases to release. Once ready, store in refrigerator to keep fresh. Enjoy! Great served with eggs, on salads, a side for seafood or addition to soups!
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