By Lauryn Chun, Food 52
To me, November signals Kimjang, the traditional Korean cabbage harvest, when families used to gather together to ‘put away’ the last napa cabbage for the winter months. It was like a “kimchi block party,” where several families would gather together to make hundreds of pounds of kimchi to be shared and eaten all winter long. The cabbage halves were brined, seasoned, and stacked into earthen barrel pots buried underground to protect from frost and allow for slow fermentation.
kimchi
When using kimchi, be creative! Think of adding the bright, spicy, tangy kimchi flavors to all your winter meals. Here are some ideas to get you started:
kimchi fried rice
1. Do you know the magic of kimchi and cheese? Add kimchi to grilled cheese sandwiches — its spice and tanginess is the perfect complement to the sandwich’s creamy texture. Kimchi also makes a delicious topping for quesadillas and lasagna with béchamel. In Korea, Pizza Hut even has a kimchi-topped pizza!
grilled cheese sandwich
2. Top baked potatoes with kimchi, plus more traditional toppings like sour cream and scallions. Scalloped potatoes au gratin can also get a lift from the tanginess of kimchi.
3. Sautée kimchi with winter greens like kale, Swiss chard and Brussels sprouts. When cooking with kimchi, a well-aged (1 month or more) batch will have complex, fermented flavors that take well to sautéed dishes. Add kimchi with olive oil or butter — as its smokiness and umami are released, you can even add a dash of soy sauce for deeper flavors.
Read the full article by Lauryn Chun from Food 52.
