So, everyone’s been writing about kimchee it seems. For the uninitiated, kimchee (or kimchi) is fermented, spicy cabbage that is the backbone of Korean cooking. Instead of making cabbage kimchee, I went with a cucumber kimchee from Ming Tsai that seemed a little less high maintenance than other recipes I was finding. While it took the better half of an afternoon (plus a day of fermenting time), I’m glad to have 3 jars of kimchee in my fridge to add to rice, noodles, sandwiches, burgers, and maybe pizza or with eggs for breakfast? Please leave any other ideas you have with kimchee in the comments.
If you’re interested in the process, recipe details after the jump.
Editor’s note: Between the Internet being down at my apartment and then getting sick (hopefully it was just a 24 hour bug) blogging hasn’t been happening. So my apologies for the lack of posts this week, but I’m back! (more…)