Kimchi. Kimchee. Gimchi.

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.

Kimchi.  Kimchi.

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.

I paired my kimchi with banh mi sausage that I picked up from Mill House Brewing Co., and the entire meal was outstanding.

Make this Kimchi!  It is a great condiment to always have on hand in your fridge!

Click here for the recipe.