I always liked sauerkraut but I was weirdly against the idea of kimchi as a kid. I think the first time I heard of it, it was described by someone who didn’t like it because it sounded super gross, and I had zero spice tolerance. These days, I put it on practically everything or eat it by itself as a side.
A few years ago, I was working at a restaurant when it went under, so as sous-chef they let me take a few bits home with me. I took 5kg of kimchi home. I used to, like, come home drunk and eat a handful of it out the fridge, haha.
Oh man, that’s the dream. I buy it from a local guy who started making his mom’s recipe for friends during the pandemic and now sells at farmers markets and stuff, and I go through about a gallon every month or two. I need him to start selling me buckets of it.
Pickled everything.
Korean food changed my perspective on pickling and fermentation, and my digestive system!
I always liked sauerkraut but I was weirdly against the idea of kimchi as a kid. I think the first time I heard of it, it was described by someone who didn’t like it because it sounded super gross, and I had zero spice tolerance. These days, I put it on practically everything or eat it by itself as a side.
A few years ago, I was working at a restaurant when it went under, so as sous-chef they let me take a few bits home with me. I took 5kg of kimchi home. I used to, like, come home drunk and eat a handful of it out the fridge, haha.
Oh man, that’s the dream. I buy it from a local guy who started making his mom’s recipe for friends during the pandemic and now sells at farmers markets and stuff, and I go through about a gallon every month or two. I need him to start selling me buckets of it.
I LOVE home-made kimchi. Store bought kimchi is just… meh.