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?
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.
Kimchi fried rice is a weekly staple at my house. It’s quick, easy and delicious. We can’t get enough of the spicy, aromatic fermented cabbage. We love it as a side dish to any Asian-faire food and even with eggs for breakfast!
Kraut-chi is the delicious fusion of sauerkraut and kimchi! This step-by-step guide (with pictures!) will show you how easy it is to make at home!
Most people are familiar with the standard napa cabbage kimchi. But, not as many people realize that Korea's spicy, fermented national dish can be made from dozens of other vegetables, as well.