The soft crunch and fiery bite of kimchi make it a great addition to tacos, pasta, meats, fish, you name it. Great as a snack right out of the jar. Like most food projects, the best kimchi is made with loving hands at home.
Brussels sprouts are in the brassica family along with Napa and green cabbage, so I wondered if it would make a good kimchi. With just a little extra prep (to overcome their toughness), you can make a great kimchi with these tough little buggers!
This spicy fermented kimchi is culture rich both in history and ferment. Delicious crisp cabbage, daikon radish & korean chillies pack a punch while being mellow enough to not overwhelm. Pairs beautifully with bulgogi or served on a taco.
Every Korean meal includes anywhere from 2 to 12 side dishes (banchan). The most important and well known is Kimchi, of which there are 100+ varieties. This pickled and fermented cabbage is the most popular. This hot, spicy, garlicky dish is incre