Kimchi (kim-chee), also spelled kimchee and gimchi, is a Korean side dish that successfully accompanies many main dishes.
Kind of a funny word, and when you say it quickly, it sounds a little like a sneeze.
But in all seriousness, this stuff is delicious.
A few weeks ago, I met one of my dearest friends for lunch down in Soho, and kimchi was on the menu, accompanying a house-made hot dog. I had never had kimchi before and I was feeling adventurous, and I thought “What the heck. I’m goin’ in.”
And I loved it.
Kimchi is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It’s a combination of sweet, and sour, and hot, and when I took my first bite, I thought Yum-O-Chee!! So. Good.
Of course, now I had to research recipes and make a version for myself. I found in traditional preparation, Kimchi is often allowed to ferment underground in jars for months. Well, that’s not an option around here. So I had to keep researching.
There are tons of recipes out there, and I took a few common elements from a few recipes and designed my own version. Yes, you will need to make a stop at your local(ish) Oriental market for a couple ingredients (like Korean ground hot pepper and dried shrimp), but all the prep; the cutting, dicing, soaking, and waiting, is worth every bite.
Make this Kimchi! It is a great condiment to always have on hand in your fridge!
Click here for the recipe.