Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Brussels sprouts are a logical next step in kimchi making. With 3 Tablespoons of heat (red pepper flakes and cayenne) and a two week ferment, this is a distinctly hot and spicy recipe.
Kimchi fried rice is a weekly staple at my house. It’s quick, easy and delicious. We can’t get enough of the spicy, aromatic fermented cabbage. We love it as a side dish to any Asian-faire food and even with eggs for breakfast!
Most people are familiar with the standard napa cabbage kimchi. But, not as many people realize that Korea's spicy, fermented national dish can be made from dozens of other vegetables, as well.
