Learn how to use (almost) every part of the watermelon. Austin shows you two ways to make fermented pickled watermelon rinds. I use a 5% (by weight) brine, which is about 3 Tbsp./45 ml fine sea salt per quart/liter of … Read more
Tag Archives: kimchi
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 these deep green, pungent leaves which carry similar spicy notes … Read more
Make-Ahead Kimchi paste
If you’re like me, you LOVE kimchi, but sometimes don’t love having to make it. Preparing the paste (and in particular peeling garlic!) is the most time-consuming (and annoying!) part of the process. Sure, you could shortcut this step, buying pre-peeled … Read more
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 pepper powder and used cucumbers rather than green chiles. Print … Read more
Cucumber Kimchi
Kimchi is so more than just cabbage! There are almost 200 varieties of kimchi in Korea. This dish uses cucumbers, a summer fruit. It has a clean, refreshing taste (no fish products are used so it is also vegan), and … Read more
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 for pies and soup, I held aside some pumpkin flesh … Read more
Eggplant Kimchi
Kimchi can be made with almost any vegetable. This recipe uses summer veggies– eggplant and bell peppers, along with the Fermenters Club kimchi paste treatment, to create a delicious, smoky finished dish. Red pepper powder is available at Asian/Korean markets. … Read more
Kimchi Sourdough Pancakes
I made this savory pancake as an improvisation for a potluck. I find that potlucks really bring out the creativity and test my cooking chops! They’re thicker than a crêpe. Serve with yogurt and kimchi for a “triple threat” of … Read more
White Kimchi
White kimchi refers to any style of kimchi that does not contain red pepper powder. It predates spicy kimchi in Korea by several hundred years. There are hundreds of ways to make white kimchi. This autumn seasonal recipe is light, … Read more
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 either green-skinned or purple-skinned. Kohlrabi can be eaten raw, cooked … Read more