Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
One of my staples is kimchi. People are surprised that fermenting kimchi is really easy. If you can make coleslaw, you can make kimchi. Shred all the veggies, season them, pack them into a jar & ferment on the counter for a week. Done!
Kale, dark and strongly flavored, makes for an very assertive kimchi. The longer you let if ferment, the louder it will make its presence known.
The anise taste and wet crunch of fennel make an excellent kimchi. Since gochugaru dried pepper flakes weren't available this recipe used McCormick red pepper flakes. Worked out just fine!
Why did I wait so long to start making my own kimchi? It really is easy, the taste is great, and it opens up a world of creative possibilities.