One of my favorite parts of the delicious Vietnamese sandwiches called bánh mì is the pickled veggies: they’re lightly salty, tangy, and sweet, a wonderful combination that complements the other sandwich ingredients perfectly. Also great in other dishes, like bún (vermicelli noodle bowls), this is a versatile condiment to keep on hand.Continue reading “Ferment This: Đồ Chua (Daikon & Carrot Pickles)”
Farm Ferments: Kkakdugi (깍두기) – Korean Radish Kimchi
Sometimes, food that smells really funky tastes incredibly delicious…like the Korean fermented vegetable dish called kimchi. I suppose kimchi may be an acquired taste: it’s fragrant with garlic and fish sauce, odors that some may find offensive – and it’s delightfully spicy. As a ferment, it’s full of probiotics, and the fermentation process lends it a piquant tanginess that teases the palate. In the past, I’ve purchased very fine pre-made kimchi from Korean stores, but why buy when you can make it yourself?
Continue reading “Farm Ferments: Kkakdugi (깍두기) – Korean Radish Kimchi”