This beautiful kimchi feels very special to me through the people that have touched it – late fall shishito, scallions, daikon, watermelon radish, and napa cabbage from Yellow House Farm and Calvert’s Gift Farm.
I feel grateful for the cucumbers. I killed my tomatoes this year. There, I said it. I think it was a combination of poor transplant timing, a non-gardener house sitter, and the persistent rain this year, but they seemed like they barely stood a chance. Maybe it’s just as well – I am usually cursing…
People are put on earth for various purposes; I was put on earth to do this. Eat noodles right here.
Ramen noodle soup with kimchi has become one of my dinner staples. The prep work comes together pretty quickly and kimchi packs serious flavor to make this soup hot, sour, spicy, and savory. Plus, adding kimchi is a great way to add more veg to this soup without having to think about prepping too much,…
One of my favorite things about spring is the abundance of radishes. This radish kimchi was my first preparation for our wedding reception!
Kimchi adds a welcome spice and acidity to fries and miso gravy. This is the ultimate meal for when you need to eat with your hands, lick your fingers, and chow down.
I really love the flavors of this kimchi: tangy pumpkin and dark leafy greens fermented with bright ginger, fall apples, and chiles.
Here’s a recipe for a unique kimchi I made using garlic scapes and radish sprouts. It’s delicious, probiotic, and a great topping for chicken tacos and rice bowls!