Kimchi Relish
Recipe GLPR3b723ea53c1d68
A bright, spicy-tangy condiment that blends fermented Napa cabbage kimchi with lime juice, soy sauce, and a touch of agave sweetness. Fresh chives add herbaceous notes while Sriracha brings heat. This versatile relish works beautifully as a topping for grilled meats and fish, a side for rice bowls, or a zesty accent for sandwiches and tacos. Make it ahead for convenience—the flavors meld and deepen over time.
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Ingredients
3/4 cup chopped Napa cabbage kimchi
6 tablespoons extra-virgin olive oil
1/4 cup fresh lime juice
3 tablespoons chopped fresh chives
2 tablespoons reduced-sodium soy sauce
1 1/2 tablespoons light agave syrup
1 1/2 tablespoons Sriracha
Fine sea salt to taste
Freshly ground black pepper to taste
Directions
In a medium bowl, combine the chopped kimchi, extra-virgin olive oil, fresh lime juice, chopped chives, reduced-sodium soy sauce, agave syrup, and Sriracha.
Stir well to blend all ingredients evenly.
Taste and season with fine sea salt and freshly ground black pepper to your preference.
Transfer to a serving bowl or storage container. The relish is ready to serve immediately, or cover and refrigerate for up to 1 week to allow flavors to meld.
