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?
What's better than fresh, homemade kimchi? This homemade kimchi with fresh pomegranate seeds - an all out flavor extravaganza! Sweet, salty, spicy, pungent and sour, this one has it all. Amazing with stir fry, seafood or eaten straight from the jar!
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!
Delicious seasonal and resourceful kimchi pickles using a flexible, template approach to this spicy passion-inspiring ferment.
April Bloomfield's Kimchi Salad Dressing brilliantly enlivens many salads with exciting flavours and beneficial micro-beasties.
Brussels sprouts are a logical next step in kimchi making. With 3 Tablespoons of heat (red pepper flakes and cayenne) and a two week ferment, this is a distinctly hot and spicy recipe.
This quick and easy kimchi recipe incorporates ramps, but works with green onions or leeks if you don't have access to foraged ramps.
Sing the Rhubarb Kimchi song as you greet the spring with the gorgeous sour spicy tang of this fabulous pickle.
So easy, and you'll have enough kimchi for months! This is a vegan kimchi using a 3% brine.
Kimchi too salty? Making it into seasoning is a great way to put that extra salt to good use.