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In case you've never tried it, kimchi is a Korean dish of fermented vegetables akin to sauerkraut but with more spice. It's often made with cabbage, or in this case, with radishes. It's an everyday food eaten on top of or alongside many rice or noodle dishes, and added to soups, stews, etc, but it's incredibly versatile so you don't have to make Korean food to eat it. Try it with a simple bowl of rice and stir-fried veggies, or add a little bit to a scramble, a grilled cheese sandwich, quesadillas or tacos, or as a snack with cheese and crackers!
1 C radish kimchi
1/2 C all-purpose flour or any GF flour blend
1/2 tsp salt
1/4 C green onion, sliced (Thinly slice your shallots - they'll work perfectly!)
~2 Tbs vegetable oil or other neutral oil
Notes: makes 1 large pancake that can be cut up and shared (or not). Sub half the regular flour for rice flour, or sub 2 Tbs potato starch or cornstarch, for a lighter, crispier pancake.
Drain the juice from 1 C of kimchi into a bowl, either with a strainer or squeeze it with your hands. You want 1/2 C liquid, so add more juice from the jar or water if needed. Whisk the flour and salt into the liquid and let stand for a few minutes to thicken. Fold the kimchi and shallot into the batter and let stand a few more minutes. Heat oil in a 10 or 12-in skillet over medium-high heat. Dump batter into the skillet and quickly even it out with a spatula into a thin, flat round. Cook 3-4 minutes until the bottom is brown and crispy, flip, and cook another 2-3 minutes to set and brown the other side. Cut into wedges and serve with dipping sauce - In a small bowl, stir together 1 Tbs each: soy sauce (or tamari or aminos), rice vinegar, and water, plus an 1/8- 1/4 tsp sesame oil. Top with sesame seeds if you have 'em!
Marinated Beets & Shallots
1-1 1/2 lbs beets, rinsed well
1/4 C shallots, diced or thinly sliced
1/4 C sherry vinegar - sub any wine vinegar, or sub half for fresh orange or lemon juice
2-3 Tbs olive oil
1/2 tsp salt, or more to taste
1/4 tsp freshly ground black pepper
Optional: 1/4 tsp sugar, zest from orange or lemon, and/or minced fresh thyme or rosemary
Cook the beets by whatever method you prefer, cut up or whole. I plan to steam mine whole to minimize prep, using a steamer basket and enough water to cover the bottom of the pan without submerging the steamer. Place the beets in the steamer basket, cover, and bring water to a boil on high, then reduce heat to medium. Depending on the size of the beet, they can take 30 minutes or more to cook through. They're done when easily pierced through with a fork. After they've cooled a bit, slip off the skins and slice into 1/2" wedges or dice into 1/2" cubes.
In a large bowl, whisk together oil, vinegar, salt, pepper, and any optional ingredients. Add the beets and sliced shallots and mix well. Cover and refrigerate for 30 minutes, or up to a day or two. You can eat them as-is, but I like them on a salad along with nuts, fruit, and cheese.
Salad with Marinated Beets & Shallots
Start with a bed of lettuce mix, arugula, spinach, or whichever fresh greens you like. Spoon beets and shallots onto the greens. Either drizzle the remaining marinade over the top, or set aside for people to further dress as desired. Top with whatever toppings you like! I'd suggest one each of the following:
sliced pears or apples, orange segments, or fresh berries
crumbled goat cheese, feta, or blue cheese, or shaved parmesan or pecorino
pistachios, toasted almonds, walnuts, pecans, or sunflower seeds
More Recipe Ideas
Here are directions for roasting beets along with a recipe for a simple grain salad with roasted beets and red onions from an October delivery
Here are Farmented Foods' recipe suggestions for their Radish Kimchi, such as the Kim-cheese, a breakfast scramble, and crackers with cream cheese, apricot preserves, and kimchi!
And, just for fun, a simple recipe for Crispy Fried Shallots from Bon Appétit for a more indulgent salad or burger topping,