Hey, it’s Emily again, adding radish kimchi to your Korean side dish repertoire. It’s crunchy, fresh, and often found as a side dish at Korean restaurants that specialize in stews. I began my journey with radish kimchi because of my one friend who loves kkakdugi.… Read More »How to Make Small Batch Radish Kimchi (Kkakdugi)
Maybe it’s just me, but when the words “pickled vegetables” come to mind, my first thoughts are “kimchi,” “dill pickles,” and “sauerkraut.” But have you heard of “suan cai” (pronounced swan chai)? It’s the Chinese take on pickles and is sososososo easy to make. If… Read More »How to Make Suan Cai (Pickled Chinese Mustard Greens)
Go to any Korean restaurant, and you’ll always get an array of small dishes for free, and you can bet money that cabbage kimchi will be part of the rotation. Garlicky, spicy, fishy, and a little bit sour – kimchi has this unique kind of… Read More »How to Make Small Batch Cabbage Kimchi