I think I have a new favorite condiment. And it's so pretty and pink ! And super easy to make.
I was a little stumped about what I was going to do with this kohlrabi we received in our CSA basket. I knew I could make slaw with it, but it was pretty small, so that wasn't going to be much of an option. The Bossy Acre's girls had a kimchi class the week before that I was unable to attend, so I decided to make my own.
Now, this isn't a classic kimchi by any stretch of the imagination. It should more properly be titled "in the style of kimchi:, but hey, it works ! I added some radish for extra crunch and kick, and we have been eating it on burgers, brats, and straight out of the bowl.
Kohlrabi Kimchi Slaw
1 small kohlrabl, peeled and shredded
1 large radish, peeled and shredded
1 tablespoon rice wine vinegar
1 tablespoon sugar
1-2 teaspoons sriracha (depending on your tastes)
Mix all ingredients together in a bowl, and refrigerate up to an hour before serving. Will keep in the refrigerator for several days.