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?
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
Using up the last of the basil doesn't have to mean pesto for miles! This garden scrap version of kimchi will last for months and marries the flavors of east and west beautifully.
a quickly fermented version of the popular spicy korean condiment, Kimchi. ready in two days and you'll wish you made more. this stuff gets better with age so don't worry about leftovers. just share the kimchi love!
A child of two worlds and two different lacto-fermentation cultures! Great when you can not find fresh Napa cabbage. If you want a vegetarian version, skip the anchovy and fish sauce.
My staple recipe for radish cube kimchi made from Korean daikon radishes ("moo"), spring greens, and plenty of powdered chili. Authentic spicing, with fermented shrimp paste and plenty of garlic.
