I love a hot OZ Meat Pie—savory, portable hand-pies. It’s similar to Irish and English pasties but as with most Aussies, it has an extra kick. I’m giving the kitchen a workout as I re-engineer this savory pie with tangy Korean pickle made from sliced cucumbers (oi kimchee). Oi kimchee has a very short fermentation time and shelf lie. It’s meant to be eaten soon after it’s fermented, but no jar in this kitchen been around long enough to find out how well it performs over time. Aussie friend Andy Bowtel gave batch #1 a thumbs up—good crust but needs much more spice. Tune in for more from the Kimcheelicous test kitchen.