Good Morning, Kimchi! is a 128-page paperback, glossy volume, translated from Korean author Dr. Sook-ja Yoon. Part recipe book, part cultural lesson, it serves a great primer on kimchi, the ancient Korean fermented dish. The translator is Dr. Young-hie Han. … Read more
Tag Archives: korean
“Kitchen Sink” Kimchi
Kimchi is a blank palette on which you can paint an infinite variety of flavors. For this batch, I used the vegetables I had in my house at the time and put together this combination. It still features the basic kimchi spicy … Read more
Traditional Kimchi
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A spicy and relatively short ferment (compared to sauerkraut which can ferment for months), kimchi offers an unlimited canvas on which to paint different flavors. Use any crunchy fresh vegetable. Tweak the flavors in the paste by varying the amount … Read more