I was first introduced to Kim Chi in college by my roommate Matt. He had spent his LDS "mission" in South Korea, and shared his love for the cuisine with me. JD and I are fond of the classic cabbage version, but we have tried them all. Thank you, Uwaujimaya!
Our latest favorite is scrambling it with eggs for breakfast. We recently found a new brand, Island Spring, that also makes delicious organic tofu. We have yet to make our own, but I am reminded that I still have not planted my garden, and certainly fermenting cabbage would keep out maurading raccoons, cats, and dogs. Unfortunately, I don't think it will do anything about the slugs...
Where Truman Capote Never Traveled
1 month ago
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