Quick & Easy Kimchi
Vegan
Ready in 10 minutes
Serves 6people
Recipe submitted by Heather Swope
Tips
This recipe seems too easy, but I’m telling you - you’ll love it. It’s the perfect “I just need a little extra something spicy in this” last-minute addition to your menu.
Ingredients
3 Tbsp soy sauce, can use fish sauce for pescatarians
1 Tbsp sugar
2 Tbsp rice vinegar
1 Tbsp sesame oil
1 Tbsp garlic, minced
2 Tbsp Sriracha
1 head bok choy, rinsed and cut into bite-sized pieces
1 carrot, thinly sliced with potato peeler
Preparation
Combine soy sauce, sugar, rice vinegar, sesame oil, garlic and Sriracha in a large bowl. Mix well.
Add bok choy and carrots. Stir until they are evenly coated in the sauce.
Is ready to serve immediately.
Alternatively, place mix in a sealed container or ziplock bag and refrigerate for a while. Keeps well for about a week.