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.