Olive Kimchi
Serves 1
Directions
- 1Mix drained Castelvetrano olives with minced garlic, chopped green onions, gochugaru flakes, maesil syrup, maesil vinegar, fish sauce, toasted sesame seeds, and monk fruit sugar.
- 2Mix everything together until well combined.
Ingredients
- 1 jar of 18 oz Castelvetrano olives, drained
- 1 tbsp garlic, minced
- 2 stalks green onions, chopped
- 2 tbsp gochugaru flakes
- 1 tbsp maesil syrup (plum syrup)
- 0.5 tbsp maesil vinegar (apple cider vinegar works too!)
- 1 tbsp fish sauce
- 2 tbsp toasted sesame seeds
- 1 tbsp monk fruit sugar (can sub with any sweetener)
Tips
- Regular sugar works as a sweetener instead of monk fruit sweetener.
- Adjust fish sauce quantity if you prefer less funkiness.
- Can be served as banchan, straight from the fridge, or on a charcuterie board.
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