I would like to call this time of year, “fall-in-between.” When someday I can still feel a trace of summer, though most days the cool weather is still not enough to have me put in a thick coat. When I see ‘fall flavour’ everywhere ,and yet I can still grab fresh strawberries from local farm-stands. Yes, it’s technically fall, but not quite yet.
Whatever we call this time of year, one thing we can agree on is that fall produce is not at all inferior to the previous season. Fall produce has its charm and its stupendousness that I’ve come to love and I wouldn’t change it for the world. I ensure you I am not tossing hyperbole here; I really do feel that way.
Starting from early fall through spring, you are going to face with this weird looking vegetable, kohlrabi, and you might wonder what to do with it. I asked the same question on my IG, and the answers I got were endless. Kohlrabi can be eaten raw with a sprinkle of salt on top. People often make coleslaw out of kohlrabi because, according to Martha Stewart’s food editor, Sarah Carey, “it’s got the texture of a radish and the sweetness of jicama, with a slight hint of broccoli.” How enticing!!!
There are many kohlrabi recipes out there, but none— that I know of— with asian flavour, so I feel the need to fill the gap. This recipe will give you about a cup of kimchi dressing, and it can be kept refrigerated for a few days. So it’s up to you how much kohlrabi, tomatoes and bean you want to serve.
Hopefully, you like my first fall recipe this year. xoxo
- kohlrabi, peeled & cubed
- pickled Yellow Wax Bean OR fresh long green bean
- 2 tbsp. rice flour
- 1/3 cups water
- 1/4 cup sugar
- 1 tbsp. chilli powder
- 1 tbsp. ground paprika
- 2 cloves garlic, peeled
- 1 tbsp. ginger paste or freshly grated peeled ginger
- 1 tbsp. fish sauce
- 1/4 cup apple cider vinegar
- This recipe will make about 1 cup of kimchi dressing.
- Whisk rice flour & water in a small saucepan over medium heat until thickened, about 2 minutes. Add sugar and continue to cook for another minute. Set aside.
- Add the rice flour mixture, chilli powder, ground paprika, garlic, ginger, fish sauce, and apple cider vinegar in a blender or a food processor and process to be well-combined. Taste and add more chilli powder and/or ground paprika per your liking.
- Toss the dressing with kohlrabi, pickled yellow wax bean, and tomatoes to combine. Serve with any kind of chips you prefer.
- This kimchi dressing is quite spicy, so add chilli powder and/or ground paprika a little bit first. You can always add more, but you can’t take the spiciness out 🙂 just saying
- Yellow Wax bean
- 1 + 1/2 cups filtered water
- 1 cup white champagne vinegar OR white vinegar
- 1 teaspoon of pilpelchuma spice blend OR cayenne pepper
- 1 teaspoon olive oil
- 2 teaspoons sugar
- 2 teaspoons salt
- sterilized jar (s)
- To sterlize the jar, submerge the jar and lid in a boiling water for 3 minutes. Drain on a wire rack.
- Depends on quantities of the bean, you may double the recipe of the pickled liquid.
- Arrange the bean neatly into the jar; add olive oil and spice blend. Bring water & vinegar in a saucepan to boil, then add sugar and salt; simmer for 2-3 minutes. Carefully ladle the liquid into the jar; leaving 1/2 inch space from the lid. Let cool and cap with lids. Keep refrigerated at least 2 weeks before serving. Instead of refrigerating, If you choose to process according to the jar manufacturer’s directions, it can be kept for months.
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