I have tried to make numeous version of this using different vegetables that's not typically used for asian food. So far, the mexican root vegetable called "jicamo" worked out best. It gave nice satifying crunch that stayed till the last bite. Wash and peel jicamo and cut into 1/4 in. thick slices or cut to the size of french fries. Either way will work nicely, just make sure to pre- season with sea salt and drain excess liquid before adding it to Kimchee as not to make the mixture too watery.

Reviewed On: Jul. 4, 2009