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Cook the Issue 2010

Cook the Issue 2010: Kimchi

By Pielove, member

January 4th, 2011

I was wondering when Fine Cooking would get on board the fermentation trend and I am so glad they finally did-- this is an excellent kimchi recipe, just what I have been looking for.  We make our own sauerkraut every fall, but good kimchi has eluded me until now.  Just as a fair warning, if you are having the Queen over to tea, you should pick a different time to make kimchi, because it does smell a little-- but not too bad!  This is better than even the kimchi I get at the Korean food court.  

Note in the side photos that my little 6-year-old helper decided to label the bag for me.  "Caution Kimchi" indeed.

Recipe Used: Kimchi

posted in: Gallery, Cook the issue 2010
Comments (2)

kitchengoddess writes: hmmm, I can't say I've ever tried this before so I wouldn't know what to expect. I'll have to wait and see when I get my new issue. Posted: 5:52 pm on January 5th

user-4713770 writes: That is one of my projects to taste today or tomorrow thanks for the review and I am curious to see how it has developed after just three days. Posted: 7:34 am on January 5th

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