Fennel Quick Kimchi
Ingredients
- 1 pound trimmed fennel bulbs (about 2 or 3), halved, then thinly sliced (about 1/8-inch thick) from root to stem
- 1 teaspoon kosher salt
- 2 tablespoons white distilled vinegar
- ½ teaspoon finely grated garlic
- 1 tablespoon plus 1 teaspoon sesame oil
- 1 tablespoon gochugaru
- 2 teaspoons fish sauce
- 1 teaspoon granulated sugar
- Thinly sliced scallions, chopped chives, or cilantro or flat-leaf parsley leaves, for garnish (optional)
Preparation
- 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.
Dining and Cooking