Barnaby loves himself a good kimchi. The stinkier and more sour, the better. I must say, I’m right there with him. After living in Japan and traveling in Korea I, too, developed a fondness for this spicy fermented cabbage dish. We’d never made it ourselves though and decided to begin the “stinky cabbage” quest.

We supplied ourselves with Napa cabbage, green onions, salt, sugar, ginger, garlic, and the pièce de résistance: Korean red pepper powder. The sweet flavor of this chili beautifully comes through without being overly spicy. We’re now so hooked on this blend of red peppers that we’re moistening it into a paste with a touch of cider vinegar and putting it on about everything from scrambled eggs to roast chicken.

We chopped the vegetables, mixed all the ingredients into a beautifully vibrant red concoction, and put it in an earthenware pot to “brew and bubble.” The longer it sits, the better, as the acids begin to break down and soften the vegetables, but after about a 24 hour period we tasted it and it was spectacular! The majority of it went back down to the basement for further “aging.”

For the complete recipe go to Foodista:

Note: We purchased Wang’s Red Pepper Powder at our local Uwajimaya. Check your local Asian market for this product.

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Photo: makani5

On evenings when I’m alone, I love a simple dinner of rice with butter and kim chee, and I really like to pile it on.  The hotter the better.  Whether made with cabbages or radish, I love the tang, the heat, and the brightness of this beautiful, fermented creation.  My first taste of kim chee was at an excellent Korean restaurant in, of all places, Rome.  I was studying art, of course, and one night enjoyed an enormous feast and a night of karaoke.  Aretha was eating her heart out that night – yes, I felt like a “natural WOMan” – and I never forgot the food.  I returned later to the same spot, struggling to order in Italian, and have since always had a weakness for kim chee, and many other Korean delicacies.  One day, I hope to make it – so if any of you have a recipe you’d be willing to share, I’d love to hear it.

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