An easy, vegetarian and family-friendly introduction to fermented superfood, kimchi.
Kimchi is a big ask for some. Even more so for those with families to feed.
For starters – not to put too fine a point on it – kimchi stinks. To highest Heaven. Even hardcore kimchi fans would have to admit this. In fact, I have read that many Koreans have little refrigerators just for kimchi (much like many US college dorm rooms/man caves have beer fridges). #goals
It’s also a wee bit spicy from the Korean chilli flakes, as well as a bit sour and sometimes fizzy from fermentation – which can be slightly off putting traits in comestibles when one is used to sweeter, or at least more neutral, food.
And mostly food doesn’t hiss at you.
But hopefully you can get past/have got past these “attributes” to appreciate the intense flavour of this firework of the food world. Spicy, pungent and fermented, this Korean condiment/side dish/vegetable dish will make any savoury recipe to which it is added explode with added umami and interest. Continue reading