Monday, January 13, 2014

Recipe: Spicy Kimchee Salsa

Got chips? Take a dip, the salsa’s fine. It’s naturally tart, sweet and spicy—made with a very sharp, fine-aged Korean radish kimchee and mango or apple. This is the perfect way to use kimchee that’s been languishing in the back of your fridge. I brought some for show and tell on Fuhmentaboudit, a live podcast that aims to demystify brewing and fermentation hosted by Chris Cuzme and Mary Izett on Heritage Radio Network. Kimchee Salsa is spicy enough to take the chill out a brisk winter afternoon. This is one or the simple recipes from my soon-to-be-release, but still-workin’-on-it ePUB cookbook, Korean Tapas for the American Table.

You’ll need:
  • 1 cup very aged fermented Korean radish, or Napa cabbage kimchee, roughly diced
  • 3/4 cup Granny Smith or other tart apple, or under-ripened mango, roughly diced
  • 2 garlic cloves (or more), minced
  • 1 medium size jalapeño pepper, about 1 minced tbsp
  • juice of one lime, about 3 tbsp
  • 1/4 cup red bell pepper, minced
  • 1/4 cup yellow onion, minced
  • 1/2 tsp brown sugar
  • 1 tbsp dried red currants (optional)
  • Salt to taste
Combine all ingredients in a bowl and mix well. Allow flavors to bloom at room temperature for two to four hours. Place in a jar, cover tightly and refrigerate overnight; it wil keep refrigerated for up to two weeks. You can adjust flavor as needed before serving. Have it with a bowl of home made tortilla chips or use it on quesadillas.


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