Esplora queste idee e molte altre!

Sarah’s Simple Kimchi - I like to play with my food.

Sarah’s Simple Kimchi - I like to play with my food.

The written recipe is here: http://www.maangchi.com/recipe/baek-kimchi Let's make Korean baek kimchi! Non-spicy and vegetarian kimchi!

The written recipe is here: http://www.maangchi.com/recipe/baek-kimchi Let's make Korean baek kimchi! Non-spicy and vegetarian kimchi!

Paech'u kôtchôri Kimchi fresco di Laura Ravaioli

Paech'u kôtchôri Kimchi fresco di Laura Ravaioli

Oi Kimchi (Cucumber Kimchi) and Blog Anniversary | Korean Bapsang

Oi Kimchi (Cucumber Kimchi) and Blog Anniversary | Korean Bapsang

Carrot kimchi (tanggun)

Carrot kimchi (tanggun)

Kim chi

Kim chi

How to Make Kimchi ~ The wonderful, spicy, fermented Korean condiment! www.growforagecoo...

How to Make Kimchi

How to Make Kimchi ~ The wonderful, spicy, fermented Korean condiment! www.growforagecoo...

Before I get to homemade Kimchi, let’s talk about cutting an onion. My friend Lorene shared this TED Talk with me by Cynthia Lair. Cynthia talks about cooking as meditation. After I watched t…

Before I get to homemade Kimchi, let’s talk about cutting an onion. My friend Lorene shared this TED Talk with me by Cynthia Lair. Cynthia talks about cooking as meditation. After I watched t…

Kimchi Recipe - Kimchi is Korea’s national dish, and it is really spicy, tangy, totally addictive and full of probiotics!

Kimchi Recipe - Kimchi is Korea’s national dish, and it is really spicy, tangy, totally addictive and full of probiotics!

Wonderfully detailed instructions on how to make kim chi by Dr. Ben Kim. Don't be afraid if it seems too sweet at first. The yeasts will use up all that sugar and you'll be left with a wonderful sour tang. Just don't go too crazy and eat a ton of it on an empty stomach! (Not speaking from experience or anything........)

Wonderfully detailed instructions on how to make kim chi by Dr. Ben Kim. Don't be afraid if it seems too sweet at first. The yeasts will use up all that sugar and you'll be left with a wonderful sour tang. Just don't go too crazy and eat a ton of it on an empty stomach! (Not speaking from experience or anything........)

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