Location: Home > food > Making kimchee at home, step-by-step
Making kimchee at home, step-by-stepPosted May 7th 2007 8:00AM by Sarah J. GimFiled under: Vegetarian, Vegan, Vegetables, Far East, Recipes, On the Blogs, How To, America, Comfort Food, SpicesIf there's one food I couldn't live without, it's kimchee. It makes sense, since I'm Korean and all. And you would think that 1) being Korean and 2) it being my favorite food, I would know how to make the spicy, pickled cabbage, but I don't. I'm sure I could read a "recipe" and do it, but unlike other "packaged" foods, kimchee from the store tastes pretty damned good. You see y'all, making kimchee is a major to-do, and it's so much easier to just run out to a local Asian market and buy the stuff already made. That is why I just about fell over when I read that Barbara of food blog Tigers & Strawberries made kimchi at home. Her post has written and photographic detail of the whole stinky, spicy process, from raw Napa cabbage to the final full bottle of kimchee that's fermented for three days.
|
Artical Related:
Eggplant Napoleon - I could go vegan if...
Leftovers from your Derby Day mint juleps?
Wine Filled Truffles
Maple Bacon Cupcakes with Maple Frosting
Behold: Bacon placemats
