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 kimchi. In this … [continue reading]
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 concerned. … [continue reading]
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 cookbook that teaches you … [continue reading]
Why make 2 pounds of kimchi, when you can make 6?
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.
- 1 – 1.5 tablespoons of Redmond Sea