Kimchi is an ancient method of preserving food, recipes have been found that date back almost 2,000 years! It was a way to keep vegetables over the winter and was not seasoned with spicy peppers until modern times. One of the most popular vegetables used today (Napa Cabbage) is actually a modern ingredient. Traditionally roots and other firm vegetables were prepared to eat through the Winter months and fresh greens were used as the seasons changed. We love the flavor of Kimchi and this recipe only has to marinate overnight. Not all Kimchis are fermented, some are fresh and gave us the inspiration for this delicious salad. You can add more veggies and keep this in the refrigerator for a week or so without getting into an active fermentation process.
Prepare the dressing: (blend together in a food processor or blender) 2 cloves Garlic*, 1/2″ knob of fresh Ginger*, 1 Tablespoon Sugar or Honey, 1/2 teaspoon Salt, 1 Tablespoon Soy Sauce, 1/4 cup Rice Wine or other light Vinegar. Add these to your taste: Red Pepper Flakes, Chili Paste, or Paprika (if you don’t want it spicy) and Fish Sauce. These are the stronger flavors so you can start with small amounts (maybe 1/2 to 1 teaspoon) and add more to get the flavor you like. Allow this dressing to rest in the refrigerator for at least 30 minutes before tasting and adjusting the salt, hot pepper and fish sauce. *You can also use granulated Garlic and powdered Ginger if fresh isn’t available.
Prepare the Vegetables: Wash, trim and chop into similar size chunks (or slices or julienne) Broccoli (especially the whole stem), Radishes, Carrots and Cutting Celery. Other veggies like Turnips and Beets are great, too. Toss in the prepared dressing and place in a zip bag or sealed container in the fridge overnight. Enjoy on its own or pile on top of salad greens for a delicious dish.