Saturday, March 29, 2008

Cabbage Kimchi

I *never* thought I'd voluntarily eat, much less make, kimchi. But, both friends and CSAs encourage experimentation. Since we're having a special sort of dinner party tonight and I had both cabbage and radish on hand, it was a logical choice.

Kimchi is cabbage and a various other ingredients preserved through salting and fermentation. Salt preserved vegetables are common across Asia, Kimchi is a Korean specialty with a rich tradition that reaches back nearly three thousand years. There is a wide variety of recipes and fermentation times. Since our party is in a few hours, I opted for an "instant" vegan version, Instant Fresh Cabbage Kimchi.

To learn more about kimchi, see:

To learn how to make kimchi, see:

... and just in case you are wondering, Cabbage Kimchi restores 2148 health over 30 seconds. Must remain seated while eating.

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