Kimchi Homey And Exotic In One Dish

Kimchi is a Korean classic and staple.It's also making its' way into America kitchens too.It's relatively easy to make and it can be used as an ingredient and as a side. Best of all you don't need an ancient recipe to make your own You don't even have to bury it in your back yard as once dictated.It's as simple to make as salad or pickles.

David Tanis explored this in today's A City Kitchen in the New York Times Wednesday Food section,Kim chi is Korean soul food, (no pun intended).Once made it can be used as a side with Korean barbecue or with steamed rice.It can also be added to ramyun noodle soup.There is even a soup, called jigae or chigae  that has the pickled cabbage as the main ingredient along with pork belly. Kimchi is also used in making the shrimp laced noodle cakes, giving them a tart kick.True Yankee foods can also be livened up with it. Ladle it instead of chili on hot dogs.Trya big dollop with pork chops instead of the usual sauerkraut.It can even be used in a paella as Chef Russ Moore did in his restaurant Camino in Oakland CA. He is half Koran and uses his mother's recipes to create interesting fusion dishes.

Kimchi is made from various veggies/ No one recipe is the definitive one. Mr. Tanis gives us one that has mustard greens and bean sprouts. The  must add in are Korean anchovy sauce,gochugaru , Korean red pepper flakes and red pepper paste or gochujang.sugar is also added to temper the taste. You can make an instant one which only takes five minutes or traditional one which is now stored in the fridge for a few months. Some purists do bury their kimchi in the ground. Many believe that doing so give it extra flavor however there is some called a kimchi fridge.It sort of looks like a wine cooler or mini fridge and can store two or three containers along with wine or beer too. (when not storing kimchi it can be used to chill and store.alcohol). Now is the time to make kimchi, winter cabbages are the best to use as a base. You can even try Savoy and Chinese cabbages together along with adding cabbages, mushrooms and even onions.

Kimchi may be a Korean standard but it's soon to  an American one too. It's a tasty blend of spices and veggies , perfect for noodle dishes and soups. Create your own blend of this side.It'll add and expand your culinary experience