Fermented Food Adventures & Recipes
For my discussion of why I started experimenting with colorful kimchis (besides the obvious answer of “why not!?”), I invite you to check out my original color-kimchi post, jalapeno-cilantro-lime green kimchi, here. I debated for a long time about what to put in it. There are so many amazing orange […]
This happens to be my favorite type of kimchi. The crunch is really satisfying whereas regular kimchi has more of a kraut consistency. Although I like it very hot, the radish itself has a subtle natural sweetness you don’t really find in the small, red radishes (originating in Europe) we […]