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Kimchi

By: Cuisine Fiend from cuisinefiend.com
Kimchi
Kimchi

"Kimchi traditionally uses the Chinese leaf, or Napa cabbage, but I think ordinary green or white winter cabbage might work as well, being a bit more gutsy – even though it won’t be quite as traditional, as I understand. Kimchi is delicious with fried rice, adding a kick and a hit of sourness to the grain. You can also make kimchi pancakes, kimchijeon, which must be a lot like Japanese okonomiyaki. I haven’t tried the former, have the latter and can happily vouch for deliciousness."

Yields1 jar

Preparation Time20 min

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This is an extremely flavorful version of the traditional condiment. Since it is made fresh in your home, I'm sure it is much more nutrient packed than the canned stuff they give you in the little cups when getting takeout. I like it on rice, in Asian soups, and on the side of scallion pancakes. I've even put it on sandwiches before for a salty pop of flavor. You can make it as mild or as spicy as you want.

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