Skip to main content

Kimchi Relish

By epicurious · From Open Recipes · 8 ingredients
Jump to recipe ↓

Why it works: Chive and sriracha work together. They rank in the top 13% of all ingredient pairs, and 13 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

The recipe

Makes 1 1/2 cups

Ingredients

Contains: soy (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By epicurious. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Chive + srirachatop 13% of all pairs
    Aroma overlapmoderate
    Mentioned together13 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Lime + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together3,491 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Cabbage + peppertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together4,080 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Lime + agavetop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together134 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Lime + srirachatop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together112 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the sriracha

How well each one fits the dish's main ingredients (cabbage, olive, lime, chive, sauce, agave, pepper):

  1. Corianderbetter flavor fit
  2. Garlicbetter flavor fit
  3. Parsleybetter flavor fit
  4. Srirachathe original

Fit is the average pairing score against cabbage, olive, lime, chive, sauce, agave, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).