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My Rice Bowl Cookbook

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ricebowl.JPG

The author of "My Rice Bowl" Cookbook, Rachel Yang made a delicious apple and chicory kimchi.

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.

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

1. PICKLE THE RAISINS. In a 2-quart pot, stir together the vinegar, sugar, and water. Bring to a boil over high heat, stirring occasionally to help the sugar dissolve. Add the raisins, then transfer the mixture to a small nonreactive container. Let cool to room temperature.

2. MAKE THE KIMCHI. Cut the apples into quarters, cut out the cores, then cut each quarter into 4 slices. In a large bowl, place the apples along with the chicory, garlic, ginger, anchovy sauce, sand lance sauce, and chipotle powder. Pour the raisins and their liquid on top, and massage the ingredients together until well blended. (Donning gloves will prevent your hands from smelling fishy.) Pack the kimchi into a large sealable container, pressing gently as you go, leaving about 1 inch of space at the top of the container. Cover the top layer of kimchi directly with a piece of plastic wrap to prevent air from getting to the kimchi, and put the lid on the container.

3. FERMENT THE KIMCHI. Let the kimchi sit at room temperature (65 to 68 degrees F) for 1 to 2 days—less time for a slightly milder flavor, or more for a stronger, more fermented flavor. (You can taste it along the way and decide how long you want it to ferment.) Transfer the kimchi to the refrigerator, where it will continue to ferment (but much more slowly). Serve immediately, or store it in the refrigerator, covered, for up to 1 week.