Seasonal Korean cooking with Taeyeon
Why You Should Make White Kimchi This is my simplified recipe for White Kimchi (Baek Kimchi), based on traditional Korean fermentation methods! It captures the clean, delicate flavor of napa cabbage without any gochugaru (Korean red chili powder), making it a wonderful dish for both beginners and seasoned kimchi lovers. White kimchi is a beautiful […]
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 […]
How to Make Easy Kimchi at Home Kimchi does not always have to be made in a large batch. This easy kimchi recipe uses 1 kg of kimchi cabbage (napa cabbage or Chinese cabbage) and fits comfortably into a standard 1.7-litre container. The cabbage is cut into bite-sized pieces before brining rather than kept in […]