Chef Neath Pal
Johnson & Wales University
Chef Pal, an instructor at Johnson & Wales University, gives a popular Korean condiment a sustainable twist. He saves turnip tops left over from the preparation of roasted or mashed cooked turnips, repurposing what could be food waste into spicy, crunchy kimchi. Other zero-waste ideas he shared: oven-dry mushroom stems and puree into mushroom dust to add to sausage meat, and combine chopped stems from fresh herbs with coarse salt to create finishing salts.
6 cups turnip tops, trimmed, washed and chopped
6 green onions, chopped
2 carrots, grated
1 daikon radish, grated
10 red radishes, grated
5 cloves garlic, minced
3 tbsp. ginger, grated
3 tbsp. chili flakes or 1 1/2 tbsp. chili powder
2 tbsp. sea salt
1. In large bowl, combine all ingredients after prepping. Add salt and chili flakes.
2. Massage tops and mix for about 10 minutes. Set aside. While resting, the salt will help vegetables sweat and release some of their water.
3. Return to massage for another 10 minutes, until vegetables are soft. Adjust seasonings and chill.
4. Serve as a side dish.