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?
This covers the techniques and tips I use when making kimchi, along with links to other blogs that have served as inspiration for the recipe I use!
Kimchi is a Korean method to ferment vegetables in a hot, garlicky seasoning. This unusual version of this famous staple side-dish is a real feast for celery fans.
Gina uses Alana Chernila's recipe for kimchi in her book The Homemade Pantry as a jumping off point to making her own favorite kimchi recipe using her fall/winter crops from her CSA share.
A basic kimchi that includes all sorts of fall crops.
A refreshing and spicy way to preserve an overflow of summer cucumbers.
Kimchi is the smelly-cheese of the pickle world. If you’re like me, once you've had it few times, the smell becomes appealing, the taste even more so. Loads of garlic, ginger, hot chiles & a little fish sauce, turn this pickle into stinky heaven.
If you learn to make one kind of fermented pickle, let it be kimchi. It's easy. healthy, totally addictive, and goes with almost everything.
The sweetness of carrots combined with the sour of fermented cabbage and firey spice of too many hot peppers. Thrilled with how this turned out.
A dish of fermented cabbage, carrot, radish, and pear seasoned with garlic, ginger, and chili powder.
Fermenting Kimchi with Harissa. So easy!