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Turmeric Pickled Potato Kimchi

  • Yield: About 4 cups


  • 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


  • 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. 

Recipe Details