East-West Fusion: Kimchi-Style Cucumber Pickles

I love pickles.
When I was a little kid, around five years old, my mother caught me drinking pickle juice right from the jar. This disturbed her greatly, not only because I had ruined a jar of pickles by putting my germy little lips on it, but, because she was sure that much acid was going […]

Kimchi Noodle Soup

The theme of this year’s Eat Local Challenge is “Preserving The Harvest,” and I thought that I could use this opportunity to not only make up a few more batches of kimchi and Hunan salted chilies, but also highlight a few recipes using these delicious lactic-acid fermented vegetables.
Lactic acid fermentation is an ancient method […]

Korean Barbeque: Bulgogi (With Asian Pear and a Simple, but Delectable, Salad)

I have been having a good time playing around in the kitchen with Korean flavors and recipes.
First, the kimchi–which is fermenting along very nicely, thank you, and tastes better and better every day. (I have to remember to take some to the farmer’s market tomorrow for the two farmers who grew the cabbage and […]

Up Close and Personal With Kimchi

Kimchi is considered the national dish of Korea. This broad category of lactic-acid fermented pickles is made of a wide variety of vegetables, fruits and sometimes seafoods, all brined in salt, flavored with herbs, garlic, ginger, and often, liberal amounts of red chili peppers. Some people find the array of types of kimchi intimidating; I […]

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