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?
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!
Homemade vegan kimchi, using fresh cabbage and Korean chili paste.
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.