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 […]
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). […]
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 […]
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 […]
Naturally Vegan, Refreshing, and Perfect for Spring Let’s celebrate spring with a light and elegant Korean fermentation recipe using one of Europe’s most beloved seasonal vegetables: white asparagus, also known as white gold. This White Asparagus Mul Kimchi is a refreshing, naturally fermented mul kimchi (water kimchi) that’s chilled, crisp, and just lightly bubbly. It’s […]
Why You Should Make Wild Garlic Kimchi This Season This is my original recipe for wild garlic kimchi, based on traditional Korean fermentation methods! It highlights the flavors of wild garlic in a naturally & authentic way! Spring is the perfect time to explore new flavors in fermentation, and wild garlic (San-maneul in Korean) is […]
Kimchi is one of Korea’s iconic fermented foods, packed with complex flavors, crunchiness, and incredible health benefits! Traditionally, kimchi includes fish sauce or salted shrimp for extra depth, but did you know you can make a fully plant-based version that’s just as rich and flavorful? This vegan kimchi recipe is inspired by Salchal-eumsik (Korean Buddhist […]