|Whole quartered heads of Napa cabbage (pogi) take longer to ferment but yield kimchee with more character and flavor.|
|A variety of fermented Korean radish|
|Mak kimchee is for casual dining.|
|Napa cabbage kimchee, ready to serve|
Kimchee has a bold, piquant flavor that complements most savory meals. Oddly enough its notorious pungent aroma mellows after long and slow cooking, but sometimes the spice tends to build and sneak up on you. For optimal nutrition, she recommends adding fresh kimchee towards the end of your cooking time (in soups and stews), making it into a sweet relish, or eating it as a freshly fermented condiment along side with your regular meals. Sugar as a polymer actually coats and protects LAB and its spores and prevents them from dessication. For a healthy treat Holly recommended a kimchee cheddar cheese ball with walnuts.
It’s debatable if flash frying destroys all nutrients in kimchee (frying temp 375°F). But who doesn’t like Korean fried chicken marinated in fermented chili paste or fried wontons? In theory a dipping sauce made with kimchee juice would remedy that. The juice formed in fermentation is rich in nutrients. Although lately it’s sold a health tonic, I refine and use it as a marinade, cooking liquid or as a fermentation starter. I like using minced kimchee as an ingredient in meatloaf or in my favorite go-to meal, Korean fried rice topped with a fried egg.
|K.I.K.O., Kimchee In Kimchee Out—these jars of Napa cabbage kimchee are near the end of their rotation of four weeks.|
|Buttermilk Kimchee Baicuits|
|Smothered kimchee pork chops with maple kimchee relish—America’s Southern cuisine meets South Korea on this plate.|