Maybe doing a post on sauerkraut would have been more fitting given St. Patrick’s Day is a hop, skip, and jump away from us. But I’ve already done that here. So I decided to post a recipe for kimchi I recently tried out. Featuring cabbage, carrot, pear, and daikon radish seasoned with ginger, garlic, and chili powder, this kimchi is just about as easy as it gets and packed with incredible flavor and nutritional benefits (cabbage is pretty darn good for you in terms of micronutrients, and that happy gut bacteria you get from the fermentation process is all the rage these days). Make it more traditional with fish or shrimp sauce, or go sans des produits d’origine animale as I did. I’m hankering to put up a couple other varieties of kimchi but will likely wait until local produce becomes available via the CSA and the garden. Expect to see recipes featuring bok choy, cucumbers, and scallions in the future.
Got a favorite kimchi recipe or technique?
Share it in the comment section below and I might just give it whirl. Your ideas are greatly appreciated.
Eileen
March 17, 2012
Yay kimchi! I love it, but I’ve never made it for soe reason. I keep meaning to try out a batch of my own–probably one of Sandor Katz’s recipes.
Rebekah Carter
March 18, 2012
I, too, will be looking to fermentation guru S. Katz for some kimchi inspiration.
diydumpling
March 18, 2012
Bok choy and napa cabbage are great kimchi material for sure. Here’s my take on kimchi for those of you who might want to make and use red hot chili paste in lieu of pepper powder. Link below:
http://wp.me/s2fIme-napa
Rebekah Carter
March 19, 2012
Sounds great! I toyed with the idea of adding a light drizzle of sesame oil for this recipe but abstained. I definitely think I’ll try a batch with it in the future.