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Kimchi
2024.05.24 11:11
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Do you like kimchi?

Kimchi can make many kind of vegetables.

I can make cabbage, cucumber , redish and green mustard.

 

What kind of kimchi do you like?
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Comments8
  • Richard
    I think I'd like yours!
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    nohea
    35. I love cucumber kimchi but never tried making it.
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    Elaine Prima Hub
    (M13C13)
 
Corrections for those with little knowledge about Kimchi:
 
Kimchi is made with many kinds of vegetables. Kimchi does not make vegetables, unless it goes bad and you decide to compost it. 
 
I think the OP meant to say napa instead of cabbage, radish instead of redish (which is just a spelling error that anyone could figure out), and mustard greens, not green mustard. 
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    Megan Burkett
    I have not tried it yet 
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    griffin clark
    A Kimchi cake is a fascinating idea! It could be a creative twist on traditional cakes, blending the spicy, tangy flavors of kimchi with the sweetness of cake batter. Imagine a savory cake with layers of kimchi-infused sponge, perhaps complemented by a creamy kimchi frosting or filling. It would be an adventurous culinary experiment, perfect for those who enjoy exploring new flavor combinations and cultural mashups in their baking endeavors.
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    Elaine Prima Hub
    (M13C12) 
 
A Kimchi cake is not a new idea. One day, I saw my Korean friends enjoy Kimchi with bread, baked yam, and even donuts. At first, I thought it was weird, but I was surprised at how well Kimchi and sweet food go together. Then I realized that the base flavor of the rice is sweetness, and Koreans enjoy their rice cakes with Kimchi all the time. 
 
So I tried at home. Now I am hooked. Someone brings out carb food, and I am taking out my Kimchi.
 
Italian food too. I brought Kimchi Liniguini to my Italian friends' party, and my dish was gone in a minute. A big hit.
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    griffin clark
    A kimchi donut? That sounds like an interesting fusion! Is it a real thing, or something you're thinking of trying to create?
  • Susan Piluk
    I've never had kimchi, though I'd be willing to try it. 

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