Cauliflower Kimchi
Cauliflower takes well to kimchi! Bite size, firm yet softened by the fermentation process. I leave it to soak longer than other vegetables (8 hours or overnight would be fine, …
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 …
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 …
Pumpkin Kimchi (with Video link)
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 …
Ponytail Radish Kimchi
Young radish (yeolmu 열무김치) aka “ponytail” kimchi is a summer delicacy. Use the whole veg, stems and all! Traditionally it is made with fresh green and red chiles. I substituted red …
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 …
Mustard Leaf Kimchi
After perusing the Korean market’s fresh vegetable aisle, I found some mustard greens, which resemble green kale. A common type of kimchi, mustard leaf (gat) kimchi (갓김치) is made from …
Kimchi (made with fresh chile pepper)
A spicy and relatively short ferment, kimchi offers a unlimited canvas on which to paint different flavor variations. Many kimchi recipes use pepper powders/mixes to slather every last morsel of …
“Why We Ferment” with Kimchi tutorial [Video]
Here’s a gorgeous video about us made by the creative folks at Korduroy.tv. Check out all their beautiful videos about surfing culture. Here’s the full recipe for traditional kimchi.
White Kimchi (Quarters)
White kimchi refers to any style that does not contain red pepper powder. It pre-dates spicy kimchi in Korea by several hundred years. There are hundreds of ways to make …