In the spirit of “quick” kimchi, I’ll also make this quick.
At the end of the day, I just want kimchi to taste more like pickles. I see the word “fermented” and my taste buds expect a powerful, vinegary tang. Every time, I’m disappointed by kimchi’s overwhelming spicy heat and lack of counterbalancing acid. And while this quick kimchi isn’t overly spicy, which I appreciate, it still lacked a definitive punch, which I crave.
However, the quickness of this recipe is a real win. Grated garlic and ginger, mixed with salt, red pepper flakes, fish sauce and rice vinegar. Massaging the heck out of a cabbage dood. It all happened so fast and I was left with not one, but TWO jars of mildly-flavored kimchi. Which shall be used this week for Alison’s short rib recipe, AND her cheddar kimchi omelette (it’s up next on the blog!).
One side note - when I think of Alison’s recipes, I think of Bold Flavor. Of all recipes to have Bold Flavor, one would assume that her kimchi would have this quality. And yet, this is one of the most mild recipes I’ve made thus far. I’m not mad about it, but I’m interested.
141 recipes cooked, 84 to go.
