Seasonal Korean cooking with Taeyeon
Let’s celebrate spring with a light and elegant Korean fermentation recipe using one of Europe’s most beloved seasonal vegetables: white asparagus, often called “white gold.” This White Asparagus Mul Kimchi is a refreshing, naturally fermented water kimchi that’s chilled, crisp, and gently fizzy. This version is a small-batch update of my original recipe. It’s made […]
Pumpkin Kimchi (Hobak Kimchi): A Traditional Kimchi from Central Korea Pumpkin kimchi (호박김치 ,hobak kimchi) is one of those dishes that often surprises people.Yes, there really is kimchi made with pumpkin! This kimchi comes from Korea’s central regions and reflects their food culture: gentle seasoning, thoughtful fermentation, and dishes that reveal their depth over time […]
It might make you rethink Brussels sprouts (in a good way) You might have seen Brussels sprouts kimchi or “Sproutchi” online, it was quite trending a few years back. But still they’re commonly roasted, steamed, or cooked in an air fryer. Familiar and practical, but rarely associated with fermentation.And yet, when you do it right, […]
This is probably the Most Sustainable Kimchi there is! After making kimchi, there’s always something left behind:kimchi brine. In most cases, that liquid is not reused.Once fermentation has done its work, the brine has already served its purpose. But in Korean food culture, there is one notable exception. And that exception is parae kimchi (파래김치), […]
Olive kimchi sounded strange to me at first too.I remember hearing about it and thinking, Really? Olives? But the more I thought about it, the more it started to make sense.Kimchi, at its core, begins with vegetables cured in salt. Kimchi (napa) cabbage is brined, radish is salted, cucumbers are seasoned after salting (sometimes curing). […]
What Kimjang Really Means When people think of Korean food, kimchi is often the first thing that comes to mind.But behind kimchi lies one of Korea’s most significant culinary traditions: Kimjang (김장). Kimjang is the tradition of preparing kimchi for winter, using the best seasonal ingredients of the year. Before modern agriculture and refrigeration, winters […]
When people think of kimchi, kimchi (or napa) cabbage usually comes to mind. But did you know you can make equally delicious kimchi with other cabbages? In Korea, we call this yangbaechu kimchi (양배추 김치), made with European-style cabbages like cone (pointed) cabbage or round cabbage. 👉 Here’s where naming can get confusing:– In the […]
Late summer is onion season and if you’ve never made kimchi with sweet, juicy onions, then this might just become your new favorite. This small-batch Onion Kimchi (양파김치) is inspired by the Jeolla-do region, Korea’s southern province known for its bold, flavorful food and excellent summer onions. It’s a refreshing, naturally fermented kimchi that goes […]
Basil kimchi took Korea by storm a couple of years ago, after popular TV host Lee Young-ja (이영자) introduced it on a variety show. Viewers were fascinated by the idea of tossing fresh basil leaves with gochugaru, fish sauce, and aromatics, and eating it right away like a spicy, fragrant herb salad. It was simple, […]
Kohlrabi kimchi is one of my go-to small-batch ferments when Korean radish isn’t available. If you’ve been looking for a way to make crunchy, refreshing kimchi without mu (Korean radish), this is for you! In Korea, kkakdugi is traditionally made with Korean radish, which is slightly spicy, juicy, and firm. But outside of Korea, it […]
