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 (Cut Cabbage)

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 …

Cranberry Jalapeño Sauerkraut

Looking for an autumn or holiday themed sauerkraut? This tart-sweet-spicy version has it all! Print Cranberry Jalapeño Sauerkraut Prep time:  1 hour Fermentation time:  7-28 days Yield: 2 quarts   Ingredients …

Strawberry Sauerkraut

Ever-searching for ways to add a little more sweetness to life, as well as figure out how to lacto-ferment strawberries (as in lactobacillus, the bacteria responsible for most veggie fermentation, …

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 …

Jun

Jun (joon) is a fermented tea drink similar to kombucha, that is made with green tea and honey as the sweetener. The SCOBY is the culture responsible for transforming the tea into a …

Chiles in Escabeche

Escabeche has a fascinating history. The word originally comes from the Persian al-sikbaj, literally meaning “vinegar food”. After mingling with the Spanish, it eventually became part of the Spanish and …

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 …

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 …