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?
It's your basic kimchi here, made with Napa cabbage, carrots, daikon and a buttload of gochugaru.
As familiar to Koreans as beachu (cabbage kimchi), kkagdugi is made with spicy paste and simple cubed radish (i use daikon but Korean radish is the real deal) and scallions for veg.
This cabbage and fennel condiment is flavored with green onion, garlic, ginger, chile and fennel seed. Spicy, sour, salty kimchi in under 45 minutes.
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.
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.