Beet Radish Kimchi
In general, I have a passionate ambivalence to beets. I know it’s a superfood; I’m trying to work on it. Inevitably whenever I put one in my mouth, I still …
Make-Ahead Kimchi Paste
If you’re like me, you LOVE kimchi, but sometimes don’t love having to make it. I find that preparing the paste is the most time-consuming part of the process. Spending some …
Kimchi Cheese Dip (“Kim-cheezy”)
Let us not kid ourselves. This ain’t a daily or weekly recipe, folks. It is a super indulgent (yet nutrient-dense) cheese dip, usually made for parties, and it’s a real …
Homemade Kimchi Powder (Gochugaru)
If you grow your own chile peppers, dehydrating them is a great way to preserve them and use them for future batches of kimchi! A few summers ago, I planted …
Kohlrabi Kimchi
Kohlrabi literally means cabbage turnip in German. It’s a member of the cole family along with broccoli, Brussels sprouts, kale and others. There are several varieties of kohlrabi, manifesting as …
Cauliflower Kimchi
Cauliflower takes well to kimchi! Bite size and firm, yet it is pleasantly softened by the fermentation process. I leave it to pre-soak longer than other vegetables (8 hours or …
Bok Choy Kimchi
Bok choy is a green in the cabbage family, and is common in Asian cuisine. It has a delicate flavor and slightly softer texture than other types of cabbage. I …
White Kimchi (non-spicy)
White kimchi refers to any kimchi style made with white cabbage which does not contain red pepper powder (gochugaru). Some believe it pre-dates spicy kimchi in Korea by several hundred …
Kimchi (Napa Cabbage) 김치
Kimchi originates from Korea, and roughly means “salted vegetable.” There are hundreds of ways to make it, offering an unlimited canvas on which to paint different flavors. Use any crunchy …
Pumpkin Kimchi
Pumpkins and other squashes abound in autumn. It’s easy to make a spicy kimchi (“hobak” 호박김치) with raw flesh of these gourds. Recently when I was dispatching my annual pumpkin to roast …
