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?
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.
Adding beets to spicy radish kimchi, this recipe adds the "earth" element to a "fire" recipe!
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.
Juicy white napa cabbage and Asian pear make this mild kim chi a summer staple. Great for those who can't handle the spice.
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.
Pickled and fermented condiments for a Korean-style barbecue: Kimchi, ginger scallion relish, pickled mustard seeds and quick pickled cucumbers.
A wild version of Korean pa kimchi, which normally uses scallions. This version uses invasive three-cornered leeks, but any green onion (ramps, etc) will work here.
This gorgeous, traditional kimchi is a stunningly pretty appetizer with fantastic flavor. My recipe deviates from the traditional by doing a short fermentation in porridge. Leftover porridge can be used for cabbage kimchi or flavoring other meals
How to make kimchi to your spiciness liking and with NO special equipment. Perfect for any kitchen and any taste preferences.
Think you've done everything you can with radishes? This quick, easy kimchi-inspired pickle will open your eyes. The hardest part is waiting 24 hours before eating. Via NYTimes.com