I love Kimchi. For those as yet unfamiliar with this korean staple, it is spicy fermented vegetables. I have been told that in Korea, kimchi comes in many many types. I learned to love it as fermented cabbage. I should note that I have an addiction to pickles. From a young age, I could eat a full jar of pickles at one sitting. I'm not too particular, any pickle will do, but I really enjoy sour garlic dills and pickled green tomatoes. A few years ago, I came across a recipe for Kimchi in Mark Bittman's book, How to Cook Everything. It was very good, but I still wanted more. Mark's original recipe is for quick pickled Kimchi. This means that it does not ferment, so it has much of the flavor, but not the pickle-ness. I co-worker recently gave me a recipe from a book on fermentation. Since then, I've make it twice and I love it! Be prepared to either love it hate it. There is no in-between. Kimchi has a very potent smell and taste. You have to love garlic, g...
Hospitality and Food along with a little Jewish content. These are the records of our weekends with guests. Meals are rarely less than 10 people and frequently top 20. Recipes and Philosophy included.