Fermented Food Adventures & Recipes
Welcome to yet another Korean side dish (banchan). There is seemingly an endless variety, and although there’s many similarities between many side pickles and salads, each one is also unique and deeply flavorful in its own way. A great case in point is this seasoned dried radish. This is the […]
This is another banchan (small side dish served with Korean main dishes) I just love. It starts out as a kind of faux kimchi, which are popular in Korean cuisine, involving use of many typical kimchi ingredients, but immediately eaten or refrigerated rather than fermented. That said, it has a […]
One kimchi that has stood out to me for years for its unique & floral flavor is kkaennip kimchi, or kimchi of perilla leaf. This can also be called sesame leaf (though it’s not in the same family as the sesame plant that makes sesame seeds). In fact, perilla leaf […]
This video explores the entire process of making cubed radish kimchi, from planting Korean radish seeds to harvesting and turning it into kkakdugi (cubed radish kimchi). You won’t believe how crunchy and flavorful kkakdugi is when you harvest and turn into kimchi the same day! But even just starting with […]
Are you ready to bring your cookout to the next level? Every so often I need to put up something here that isn’t fermented because I just love it so much and feel the burning need to share. Today we are talking… GALBI! In my college days, I was lucky […]
As you can see in my kimchi files, I already have an orange, yellow, and green kimchi recipe up, and of course plenty of different red ones as that tends to be the standard preparation of this dish. Not sure how I’d get a blue kimchi, if only I had […]
That’s right! This post is for two – count ’em – two pineapple kimchi recipes. The cubed pineapple kimchi (kkakdugi) is so delicious, you’ll be lucky if you can resist eating it all before the blending stage to make it an epic sauce. Kkakdugi normally is the cubed, firm & […]
I love growing mustard greens, both because they are so easy to grow and because I love the flavor, whether raw or cooked, including in soups and even turned into chips in my food dehydrator after coating them in sesame oil, brown sugar and my fermented sriracha. I may have […]
Not to toot my own horn, but I don’t think I’ve ever seen kkakdugi that wasn’t red or white (meaning no red pepper powder added). So, welcome to the revolution! This is the third (but believe it or not, not my final) installment of my color-kimchi series. Here are the […]
We all have those moments where an idea strikes us from out of the blue. Or out of the green, in this instance. At first my idea was simply: “Why is Kimchi always red? There’s so many different colors and flavors of pepper.” And then I thought about how kimchi […]