"These recipes with kimchi prove that the spicy, funky fermented vegetable is good for far more than eating straight out of the jar-though we do that plenty too. Whether stirred into stews, folded into pancakes, or whisked into salad dressings, kimchi adds depth, tang, and savory heat to all kinds of dishes. While napa cabbage kimchi is the most common version in American grocery stores, just about any crunchy vegetable-such as daikon radishes, shredded carrots, and cucumbers-can be fermented and used the same way."
"Some kimchis include seafood-based pastes or sauces, while vegan versions rely on ingredients like miso paste for umami. No matter the style, these recipes show just how versatile kimchi can be-inside and far beyond Korean cuisine."
Kimchi provides spicy, tangy, and savory-umami notes that enhance many dishes when stirred into stews, folded into pancakes, or whisked into salad dressings. Napa cabbage kimchi is the most common variety in American grocery stores, but many crunchy vegetables such as daikon radishes, shredded carrots, and cucumbers can be fermented similarly. Some kimchis use seafood-based pastes or sauces for flavor, while vegan versions use ingredients like miso paste to supply umami. Kimchi adapts to a range of cuisines and applications, offering versatile uses beyond traditional Korean preparations.
Read at Bon Appetit
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