Celery Kimchi Recipe
Celery Kimchi is the best way to get the most out of that bunch of celery you still have left after using a couple of stalks. No waste!
Servings: 8 ½ cup servings
Calories: 15kcal
Ingredients
- 1 bunch celery ~ 1 pound
- ¼ onion
- 1 stalk green onion cut into 2-inch pieces
Seasoning
- 2 teaspoons sea salt
- 2 tablespoons gochugaru
- 2 teaspoons fish sauce
- 1 teaspoon rice vinegar
- 1 clove garlic very finely minced
- ½ teaspoon ginger grated
Garnishes to Serve (optional)
- 2-3 teaspoons toasted sesame seeds
Instructions
Prep Vegetables
- Separate leaves from celery stalks and save for another use. Slice celery stalks on the diagonal into pieces ¼-inch wide and 2 inches long. Toss with sea salt and set aside to draw out some water for 30 minutes. After 30 minutes, drain salted water from celery, rinse celery, and squeeze out excess moisture.
- Soak sliced onions in ice cold water for about 10 minutes to take off some of the bite.
Make Celery Kimchi
- Place drained/rinsed celery, green onions in a large mixing bowl. Drain ice water from onions and add to the mixing bowl is using.
- Sprinkle gochugaru, fish sauce, rice vinegar, minced garlic, and grated ginger over the celery and onions. Stir everything to combine. Make sure the celery slices are evenly and well coated; using your hands to gently massage the seasoning into the slices is highly encouraged, but wear gloves!
- To eat right away, garnish with toasted sesame seeds. Within the first few hours, the Celery Kimchi will taste like a highly seasoned, spicy salad.
- Place the Celery Kimchi into a glass container. Cover with a tightly fitting lid and store in the refrigerator up to 3 days.
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Notes
Celery Kimchi is not meant to ferment for long, so it tastes best within 3 days.
1 serving = ½ cup of Celery Kimchi
Nutrition
Serving: 1serving | Calories: 15kcal | Protein: 0.5g | Fat: 0.3g | Fiber: 1g