Good Morning, Kimchi! is a 128-page paperback, glossy volume, translated from Korean author Dr. Sook-ja Yoon. Part recipe book, part cultural lesson, it serves a great primer on kimchi, the ancient Korean fermented dish. The translator is Dr. Young-hie Han. … Read more
Tag Archives: kimchi
Fermenting Eggs: a Discussion
Spring has sprung! What better way to celebrate the beginning of the season of rebirth and fertility than by paying homage to the humble egg? In his latest book, The Art of Fermentation, author and fermenting guru Sandor Katz writes about … Read more
Spicy Radish Kimchi
In my never-ending quest to become more familiar with kimchi, I tried a simple recipe. This classic kimchi is made with spicy paste and just cubed daikon radish for the veg. It’s much simpler prep, since you’re just chopping one vegetable, … Read more
Kimchi Guacamole (Gua-Kim-ole!)
Here’s another great way to enjoy kimchi. Avocados and kimchi play VERY well together. The unctuous, creaminess of the avocado are a perfect counterpoint to the spiciness of kimchi. So naturally guacamole, or should we say, gua-KIM-ole, is a great … 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
“Kitchen Sink” Kimchi
Kimchi is a blank palette on which you can paint an infinite variety of flavors. For this batch, I used the vegetables I had in my house at the time and put together this combination. It still features the basic kimchi spicy … Read more
“Why We Ferment” with Kimchi tutorial [Video]
Here’s a gorgeous video about us made by the creative folks at Korduroy.tv. Check out all their beautiful videos about surfing culture. Here’s the full recipe for traditional kimchi.
Traditional Kimchi
A spicy and relatively short ferment, kimchi offers an unlimited canvas on which to paint different flavors. Use any crunchy fresh vegetable. Or tweak the paste by varying the amount of ginger, garlic, fish sauce, and red peppers (or by … Read more
Kimchi (made with fresh peppers)
A spicy and relatively short ferment, kimchi offers a unlimited canvas on which to paint different flavor variations. Many kimchi recipes use pepper powders/mixes to slather every last morsel of the veggies. This recipe uses only fresh peppers with some … Read more