My Rice Bowl by Rachel Yang & Jess Thomson

Author:Rachel Yang & Jess Thomson
Language: eng
Format: epub
Publisher: Sasquatch Books
Published: 2017-09-26T04:00:00+00:00

CHICORY AND APPLE KIMCHI

golden raisin

This sweet, garlicky quick kimchi is probably more aptly described as a salad; you can serve it as a small bite at the beginning of a meal or as a palate cleanser at the end. At Revel, we put it on top of a fennel salad, but at home I eat it straight out of the container. The mixture of tart apples, sweet pickled golden raisins, and bitter chicory leaves seems to encapsulate everything I want in a snack.

Serve it as a salad, or as a pickle with grilled meat or even fish, like the Broiled Mackerel.

MAKES 8 CUPS

FOR THE RAISINS:

½ cup rice vinegar

¼ cup sugar

¼ cup water

½ cup golden raisins

FOR THE KIMCHI:

3 Granny Smith apples

1 bunch chicory (about 8 ounces), cut into bite-size pieces (about 4 cups)

8 cloves garlic, very thinly sliced

¼ cup roughly chopped peeled fresh ginger

1 tablespoon anchovy sauce

1 tablespoon sand lance sauce

1 teaspoon chipotle chili powder

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