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 […]
Posted by Barbara on April 30, 2007 in Essays, Rants and Reflections, Food Media, Local and Sustainable, Recipes: Almost Vegetarian, Vegetarian and Vegan, Recipes: Appalachian Hillbilly, Recipes: Canning and Preserving, Recipes: Fruits and Vegetables, Recipes: Korean | 33 Comments
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