Olive Kimchi
Olive Kimchi
Ingredients
- 18 ounces Castelvetrano olives, drained
- 1 tablespoon garlic, minced
- 2 green onions, chopped
- 2 tablespoons gochugaru flakes
- 1 tablespoon maesil syrup, (plum syrup)
- 1/2 tablespoon maesil vinegar, (apple cider vinegar works too!)
- 1 tablespoon fish sauce, (can use less if it’s too funky for you)
- 2 tablespoons toasted sesame seeds
- 1 tablespoon monk fruit sugar, (can sub with any sweetener)
Instructions
- 1
Drain the 18 ounces of Castelvetrano olives thoroughly. Ensure as much liquid as possible is removed.
⏱️ 1 min
- 2
Transfer the drained olives into a large mixing bowl, ensuring there's enough space for mixing.
⏱️ 1 min
- 3
Add 1 tablespoon of minced garlic to the bowl with the olives.
⏱️ 1 min
- 4
Add the 2 chopped green onions to the mixing bowl.
⏱️ 1 min
- 5
Sprinkle in 2 tablespoons of gochugaru flakes over the ingredients in the bowl.
⏱️ 1 min
- 6
Pour 1 tablespoon of maesil syrup (plum syrup) into the bowl.
⏱️ 1 min
- 7
Add 1 tablespoon of fish sauce. If you prefer a less 'funky' flavor, you may reduce this amount to 1/2 tablespoon.
⏱️ 1 min
- 8
Add 1/2 tablespoon of maesil vinegar to the mixture. Apple cider vinegar can be used as an alternative if maesil vinegar is unavailable.
⏱️ 1 min
- 9
Add 2 tablespoons of toasted sesame seeds to the bowl.
⏱️ 1 min
- 10
Add 1 tablespoon of monk fruit sugar. Any preferred sweetener can be substituted here.
⏱️ 1 min
- 11
Wearing a plastic glove, thoroughly mix all the ingredients by hand until everything is well combined and the olives are evenly coated with the kimchi seasoning.
⏱️ 5 min
- 12
The Olive Kimchi is now ready to be served immediately as a banchan or appetizer, or transferred to an airtight container for storage in the refrigerator.
⏱️ 1 min
Kitchen Tools
Olive Kimchi
- 18 ounces Castelvetrano olives, drained
- 1 tablespoon garlic, minced
- 2 green onions, chopped
- 2 tablespoons gochugaru flakes
- 1 tablespoon maesil syrup, (plum syrup)
- 1/2 tablespoon maesil vinegar, (apple cider vinegar works too!)
- 1 tablespoon fish sauce, (can use less if it’s too funky for you)
- 2 tablespoons toasted sesame seeds
- 1 tablespoon monk fruit sugar, (can sub with any sweetener)
Instructions
- 1
Drain the 18 ounces of Castelvetrano olives thoroughly. Ensure as much liquid as possible is removed.
⏱️ 1 min - 2
Transfer the drained olives into a large mixing bowl, ensuring there's enough space for mixing.
⏱️ 1 min - 3
Add 1 tablespoon of minced garlic to the bowl with the olives.
⏱️ 1 min - 4
Add the 2 chopped green onions to the mixing bowl.
⏱️ 1 min - 5
Sprinkle in 2 tablespoons of gochugaru flakes over the ingredients in the bowl.
⏱️ 1 min - 6
Pour 1 tablespoon of maesil syrup (plum syrup) into the bowl.
⏱️ 1 min - 7
Add 1 tablespoon of fish sauce. If you prefer a less 'funky' flavor, you may reduce this amount to 1/2 tablespoon.
⏱️ 1 min - 8
Add 1/2 tablespoon of maesil vinegar to the mixture. Apple cider vinegar can be used as an alternative if maesil vinegar is unavailable.
⏱️ 1 min - 9
Add 2 tablespoons of toasted sesame seeds to the bowl.
⏱️ 1 min - 10
Add 1 tablespoon of monk fruit sugar. Any preferred sweetener can be substituted here.
⏱️ 1 min - 11
Wearing a plastic glove, thoroughly mix all the ingredients by hand until everything is well combined and the olives are evenly coated with the kimchi seasoning.
⏱️ 5 min - 12
The Olive Kimchi is now ready to be served immediately as a banchan or appetizer, or transferred to an airtight container for storage in the refrigerator.
⏱️ 1 min