So I got you into making daikon kimchee, now I better show you what to do with it.
Besides being delicious on its own (I eat it straight out of the jar) or on top of your steamed rice, thanks to its noodling shape, daikon kimchee lends itself greatly for salads. However, traditionally, kimchee is also a great favorite for a noodles dish which usually includes, egg and Spam (a Korean favorite inherited from the U.S. army during the Korean war), and since I wanted to keep the daikon raw, I chose to make a salad that included noodles and what better opportunity is there to use kelp noodles and make it an entirely raw-vegan gluten-free recipe!
Noodles, noodles, noodles. That is kimchee noodles, kelp noodles, and cucumber noodles! Just as I did with the daikon before fermenting it, I spiralized the cucumber as well and I marinated it in rice vinegar and sugar for ten minutes or so. The ratio for this quick pickling marinade is roughly one part sugar to four vinegar. Use turbinado sugar or maple syrup to keep the recipe raw; use regular sugar if the raw consistency isn’t a particular concern. Make sure to save the vinegar mixture for the kale to be tossed and quickly served along side the salad as a garnish.
Ginger and garlic couldn’t be missing in this asian inspired recipe. I used a ginger grater but if you’d rather use a microplane or regular grater that’ll work too – or you can just chop real fine. The ginger grater works best with very fresh ginger – the older the ginger gets, the less juice and more fibrous.
The noodles must be soaked in warm water (make sure it’s no warmer than 110 degrees to maintain the noodles raw profile) and some baking soda for at least thirty minutes to soften. They must be thoroughly drained before dressing them in the ponzu with ginger and garlic.
Some chopped scallion, julienne toasted nori, kale leaves, avocado and that’s it! Pretty snappy (not counting the week it takes for kimchee to be ready to use).
For the kelp noodles:
1 bag of kelp noodles
1 quart warm water
2 tsp baking soda
1/3 cup tamari
2 tsp lemon juice
1 tsp unseasoned rice vinegar
1 tsp toasted sesame oil
1 tsp grated ginger
1 tsp grated garlic
For the cucumber:
1 cucumber, cored, spiralized
1/3 cup unseasoned rice vinegar
1 Tbsp turbinado sugar (or regular sugar, or maple syrup)
Other condiments and garnishes:
1/2 cup daikon kimchee, thoroughly squeezed (save the juice for other uses)
A few kale leaves
1 scallion, chopped, green part only
1/2 avocado thinly sliced
2 sheets toasted nori
1/4 tsp toasted black sesame seeds
- Thoroughly rinse the kelp noodles before soaking them in warm water and baking soda for at least 30 minutes and up to an hour.
- In the mean time spiralize the cucumber and soak in the quick-pickling solution.
- Mix tamari, lemon juice, vinegar, sesame oil, ginger, and garlic to make the ponzu.
- Thoroughly drain the noodles and toss in the ponzu. Let sit for at least ten minutes.
- Carefully drain and place the kelp noodles at the bottom of the plate – reserve the remaining ponzu for another use.
- Top the kelp with daikon kimchee squeezing the juice as much as possible and reserving it for another use.
- Top the kimchee with the cucumber, also thoroughly squeezed.
- Toss the kale in the remaining quick pickle mixture and arrange it around as a garnish.
- Garnish the salad with the chopped scallion, julienne nori, sliced avocado, and toasted black sesame seeds.
- Serve immediately.