17 posts
Sunday morning a friend of mine posted a photo of Kimchi Chips now being sold at Trader Joe's. Instead of strolling over the one mile to the store to try them out, I pulled out my food dehydrator and...
Read more →I've now been making kinchi for three years. During that time I have made it different almost every single time. Also during this period, I have shared my kimchi with many people. The feedback has...
Read more →It was just 2 months ago that I posted Kimchi 2.0. It was my "major release" of all the tricks and ingredients that had been working for me since my original kimchi recipe. It is probably too soon...
Read more →I may have gone overboard this week. I also made some sauerkraut, which is still fermenting.  7 quarts + 2 little jars of Kimchi 2.0 --- Comments Becky October 6 at...
Read more →I've been making kimchi on a frequent basis now for almost three years. Each time I make kimchi, I tweak the recipe. I'll add something new or take something out. Then I'll increase or reduce...
Read more →When I first starting making kimchi I thought I would never make a soup or stew using that prized ingredient. The reasons were it takes a decent amount of effort to make kimchi and that the heat from...
Read more →Recently I made my first-ever cucumber kimchi. I'm still dialing in the recipe, so I have nothing to post at this time. This is a shorter fermentation than regular kimchi, because there is no...
Read more →I've been making kimchi now for over two years. I'd say that about 90% of the people who have tasted my kimchi have found the heat level to be perfect. But I have yet to win over that last 10%, who...
Read more →My vegetable ferments are taking over. !veggie-ferments Back Row: Ghost Pepper Sauerkraut, Green Cabbage kimchi. Front Row: Smoked Alderwood Salt Sauerkraut, Carrot and Ginger (2), more Green Cabbage...
Read more →A year ago I shared some photos of food projects I was working on in the post Nourishing Kitchen. Here are some more. Today I finished a Goat Bone Stock. I did it exactly like I described in my...
Read more →If you find kimchi is too spicy or have a food intolerance to nightshade vegetables, you will want to make your kimchi without red pepper flakes. The first time I made White Kimchi, I was unimpressed...
Read more →Regular readers of this site know that I am a huge fan of kimchi. I love eating it and love making it. It is a nutritional powerhouse and I credit it with restoring my gut flora and greatly improving...
Read more →Several people have asked that I post an updated kimchi recipe. I've learned a lot since my original Bok Choy kimchi recipe was posted. One of the things I learned is there are infinite ways to make...
Read more →This past Saturday morning, I met up with some friends at a local tea shop. The woman to my direct left was just starting to come down with a cold. I didn't realize it at first, but I wasn't...
Read more →This morning I looked around my kitchen and saw just how far down the path of nourishing food I've gone. Nourishing is a term I borrowed from the Sally Fallon book Nourishing Traditions. It is a...
Read more →Why make 2 pounds of kimchi, when you can make 6? 
Read more →UPDATE October 2011: I no longer use the Brine method described in this recipe. Instead, I prefer the "Rub in by Hand" method, which I outline in the post Kimchi 101. !bok-choy-kimchi Ingredients - ...
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