Best Fennel Quick Kimchi Recipes
QUICK FENNEL AND CABBAGE KIMCHI
Adapted from here.
Provided by Brandon Matzek
Number Of Ingredients 10
Steps:
- Remove any tough outer leaves from the cabbage, and remove the core. Shred remaining cabbage leaves. Slice each fennel bulb in half lengthwise, and remove the core. Thinly slice fennel widthwise (against the grain). Place shredded cabbage and sliced fennel in a large bowl, then sprinkle with kosher salt. Let sit at room temperature for 15 minutes.
- Squeeze the liquid from the cabbage and fennel, then place in a medium bowl. You can do this with your hands or a kitchen towel (I used my hands - it's kindof fun). Discard the liquid.
- Add the green onion, garlic, ginger, chile paste, fennel seeds, sugar and rice vinegar to the bowl with the cabbage and fennel, tossing to combine. You can enjoy immediately, but I let the mixture sit at room temperature for 2 hours to let the flavors mingle a bit more. Store up to 1 month in the refrigerator.
FENNEL 'QUICK KIMCHI'
This is not a traditional kimchi, but it approximates the flavor profile, bypassing a lengthier fermentation and instead relying on vinegar. In Korea, this dish would be considered a muchim, which can refer to any number of "seasoned" or "dressed" salads or other preparations. That also means you can eat it right away, though this fennel kimchi will keep up to two or three days before losing its crunch. Admittedly, fennel is not a traditional ingredient in kimchi, but its gentle aniseed flavor provides a clean landing pad for the spicy dressing, which leans on pantry stalwarts like gochugaru, sesame oil and fish sauce. Enjoy this as a hearty salad alongside fish, pork chops or any main dish that could use a fresh accompaniment. For a vegetarian option, you can swap out the fish sauce for soy sauce.
Provided by Eric Kim
Categories dinner, lunch, quick, snack, weeknight, pickles, salads and dressings, vegetables, side dish
Time 40m
Yield 2 to 2 1/2 cups
Number Of Ingredients 9
Steps:
- In a medium bowl, toss the fennel with the salt, transfer to a colander, and let sit in the sink to drain, about 30 minutes. Meanwhile, in the same bowl, add the vinegar and garlic and set aside.
- After 30 minutes, add the sesame oil, gochugaru, fish sauce and sugar to the bowl with the vinegar and garlic and whisk to combine. Use a paper or cloth kitchen towel to pat the fennel dry, then add the fennel to the dressing and toss until well coated.
- Garnish with the optional herbs before serving. This is best eaten right away, but can be refrigerated for up to 2 to 3 days.
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