Kimchi

Vegetarian Journal, March-April, 2004 by Nancy Berkoff

Kimchi is a ubiquitous condiment, found at every meal. It can be used as a dressing or instead of sauce, salsa, or ketchup; served as an appetizer; and used as an ingredient in cooking. Kimchi soup, kimchi with steamed or fried rice, kimchi ramen, and kimchi pancakes are popular dishes. Kimchi can be tossed with diced tofu and heated or eaten cold for a fast breakfast or lunch. Scramble tofu with kimchi and diced tomatoes for a spicy breakfast entree or for a sandwich or wrap filling. Kimchi perks up cold green, rice, and pasta salads; steamed or grilled vegetables; and cooked pasta, barley, quinoa, spelt, and rice. It can be added to bean or vegetable soups or to casseroles. It can also be used instead of sauce on grilled or baked seitan or tempeh, vegetable brochettes, and baked potatoes.

RECIPES

A note about ingredients:

Since many of us don't have access to Korean markets, many ingredients have been "translated" to more available products. If you have access to an ethnic market, ask about Korean radish, which resembles fresh daikon; Korean pears, which are firmer and less sweet than Bartlett pears; fresh mustard leaves (also available at Indian markets); and red pepper threads.

You'll need earthenware, glass, or porcelain containers to store kimchi in the refrigerator. Don't use plastic or metal containers or decorative china bowls, as the kimchi ingredients will interact with the containers. If you have an extra crock and lid from your crockpot, that will work well. Large mason jars and heavy (thick-walled) mixing bowls also work.