Recipe
Turmeric Pickled Potato Kimchi
Ingredients
- 1 1/2 cups 1/2-inch diced Yukon gold potatoes
- 3 cups distilled white vinegar
- 1 1/2 cups water
- 1 tablespoon ground turmeric
- Salt, to taste
- 2 1/2 cups of your favorite storebought kimchi
Directions
Bring the vinegar, water, turmeric, and salt to a boil in a large saucepan. Add the diced potatoes and cook until just tender, 8 to 10 minutes. Drain in a colander and set aside to cool. Once potatoes have cooled, combine the potatoes and kimchi in a bowl and stir gently to combine. Season to taste with salt. Serve as a garnish for the Korean Shortribs.
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