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?
Most people are familiar with the standard napa cabbage kimchi. But, not as many people realize that Korea's spicy, fermented national dish can be made from dozens of other vegetables, as well.
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.