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 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
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
KSK= Use whatever veg you have in the house when the kimchi urge strikes. Make the basic kimchi spicy paste (garlic, ginger, scallions, soy sauce, fish sauce), but substitute roles normally played by cabbage and radish with any crunchy veg!
Kimchi offers an unlimited canvas on which to paint different flavors. Use any crunchy fresh vegetable or tweak the paste by varying the amount of ginger, garlic, fish sauce, and red peppers to customize the taste exactly to your liking.
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.
