When we moved to Canada, it was hard to find Korean produce, We tried to find vegetables with similar textures to make kimchi. Koreans enjoy freshly made kimchi just as much as the fermented kinds. Here is a simple kimchi. I love the crispy textures and clean taste of jicama, especially when eaten fresh.
what you will need:
chives (or scallions)
shallots or red onions, minced (optional)
dash of salt, to taste (optional)
peel the jicama, slice in half and remove the pit. cut each halve into cubes and place in a bowl.
cut chives 1/2" length and toss into bowl.
add kimchi sauce (to taste) and mix to incorporate sauce evenly. garnish with sesame seeds. can be eaten immediately or made a few hours in advance.
it's delicious & good for you:
jicama is full of vitamins (vitamin C, potassium, folates, riboflavin, pyridoxine, pantothenic acid, and thiamin); minerals (magnesium, copper, iron, and manganese); antioxidants, dietary fiber and water.