Soups & Sauces » Kimchi
Nutritious cabbage, a fire-engine-red pepper paste and a few hours of brining result in an intensely flavorful kimchi. It's is a great condiment to serve with meats, especially pork, and adds a kick to soups and stews. Once you make a batch, it'll keep in the refrigerator or in a cool environment, ready to use whenever you want added texture and intensity to a meal.
Comments (2)
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Posted Tuesday, January 24, 2012, at 11:40 am by mariyum:Wonderful! Thank you so much. Got the "Asian" pack from bountiful baskets this week. Just spent some fruitless time searching for recipes, should have gone to "how2heroes" first... live and learn...
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Posted Wednesday, December 2, 2009, at 10:17 pm by Nika:Alex! Excellent video! (This is Nika from canvolution, twitter, and elsewhere)
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