I am challenged to eat my vegetables. My meats, cheeses, other dairy, fruits - not a problem. Veggies, eh... not so much. That's why pickled and fermented works so well for me. I love the savoury.
Are you a Kimchi fan? I understand Kimchi is pretty much like mustard - there are hundreds if not thousands of variations out there and secret family recipes....
Do you, dear reader, have any cherished kimchi recipes that are your favourites and would be willing to share? Please do!
Here's a really innovative and drool worth looking recipe for Watermelon, Radish and Bok Choy Kimchi from Putting Up With Erin.
The NY TImes offers up this classic Kimchi recipe.
Minnesota From Scratch has this delectable recipe for How to make Kimchee (Kimchi) from Scratch recipe and step by step guide with photos that even the novice canning enthusiast can follow. I've made several times with great success.
How about Spring Loaded Carrot Kimchi from Doris and Jilly Cook? Carrots, Daikon - yes of course, but also ginger root, hot pepper and garlic... Mmmmm...
Here's one to try from Mummy I Can Cook - Better Homemade Kimchi. This looks EXACTLY like my favourite Kimchi at the Korean BBQ joints I like to frequent.