Monday, August 11, 2014
Hey Brooklyn! Say Hello to Kimchee Pizza
When worlds collide—my local pizza guys let me put kimchee on my sausage slice before they popped it into the oven. They may never let me do this again. I’m not sure if Brooklyn is ready for this yet, but I am—I brought my own Napa cabbage kimchee with me. I have a great kimchee pizza recipe in my ePUB cookbook. The key is putting kimchee on the pizza towards the end of cooking time so that you get a balanced pungent-tart flavor that complements cheese, sauce and toppings—of course you need really good fermented kimchee to do this. Life’s a baechu, then you eat it.