Kimchi Relish
Recipe GLPR71ab10a2faf571
A bright and spicy condiment blending fermented Napa cabbage kimchi with zesty lime juice, aromatic chives, and a touch of umami-rich soy sauce. Balanced with a hint of sweetness and the heat of sriracha, this versatile relish is perfect as a topping for grilled meats, rice bowls, tacos, or any dish needing a Korean-inspired flavor boost.
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Ingredients
¾ cup chopped Napa cabbage kimchi
6 tablespoons extra-virgin olive oil
¼ cup fresh lime juice
3 tablespoons chopped fresh chives
2 tablespoons reduced-sodium soy sauce
1½ tablespoons light agave syrup
1½ tablespoons sriracha
fine sea salt
freshly ground black pepper
Directions
In a medium bowl, combine the chopped kimchi, olive oil, lime juice, chives, soy sauce, agave syrup, and sriracha. Whisk together until well blended and the sriracha is evenly distributed throughout.
Taste the relish and adjust seasoning with fine sea salt and freshly ground black pepper to your preference.
Transfer to an airtight container and refrigerate. The relish can be prepared up to 1 week in advance; flavors will continue to meld and develop during storage.
