cooking.nytimes.com
Kimchi Recipe
You don’t need stoneware crocks or special jars to make kimchi You do need a large bowl and multiple containers When you become confident, you can add radishes and turnips, but this is the basic formula, from a book on preserving, “Tart and Sweet” by Kelly Geary and Jessie Knadler
napa cabbages, salt, soy sauce, fish sauce, chili powder, scallions, garlic, ginger, carrot
cooking.nytimes.com
Kimchi Soup Recipe
In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes Kimchi soup, called Jjigae, is a satisfying example The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour
pork belly, garlic, ginger, soy sauce, sesame oil, fish sauce, butter, onion, kimchi, red pepper, red pepper flakes, kimchi juice, water, silken tofu, scallions
www.allrecipes.com
Kimchi Jun (Kimchi Pancake) and Dipping Sauce Recipe
Korean-style spicy pancakes made of kimchi in an egg and flour batter, served with a snappy dipping sauce, are great for using overly-fermented kimchi.
kimchi, flour, eggs, green onion, vegetable oil, rice vinegar, soy sauce, sesame oil, chili pepper, sesame seeds
www.delish.com
Sparkling White Kimchi
David Chang's quick "white" version of kimchi uses 7UP, an unexpected ingredient that adds lovely bubbliness to the cabbage. It can be served as a side dish like traditional red chile kimchi or with cold noodle soup.
napa cabbage, salt, rice vinegar, scallions, carrot, chiles, ginger ale, watercress
