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
Tag Archives: spicy
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
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 hear my six-year-old self in the back of my mind … Read more
Brussels Sprouts Kimchi
I did an experiment to see if Brussels Sprouts (a close cousin to Napa and green cabbage) would make a good kimchi. Not surprising, it does! At first I quartered the sprouts. I was concerned that there would not be … 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