Kimchi is absolutely essential to Korean cuisine – it highlights the balance of sour / sweet / spicy / salty that is desired and it’s eaten with almost every meal. Napa Cabbage Kimchi is the most common kind. I’m including a video version of the recipe here for the first time, we’ll see if I have the time to do this for other recipes in the future.
Cucumber Kimchi uses the same techniques as Cabbage Kimchi but takes less time to be ready and isn’t something you store long-term. Don’t make it in huge batches! Just enough … Continue reading