In our Autumn 2015 issue, we looked at the growing number of specialty food producers making fermented foods like kimchi, a spicy Korean side dish often made with cabbage. Our mouths watered when we read about Wild Rhythms Farm’s Sobremesa kimchi with habanero and Chrysalis Cultures‘ Hoagie Helper — seasoned with horseradish, leeks and oregano. Sure, these treats are good and strong straight out of the jar, but there are many creative ways to incorporate kimchi into daily use.
To learn more, we checked in with Elena Gustavson, a multi-ethnic Vermonter (her mother is Korean) who is passionate about food and works with Rutland Area Farm and Food Link. Of course, kimchi is an obvious choice as a side dish for Korean food, but there are other ways (like adding kimchi to a Bloody Mary) that are equally delicious.
Gustavson recommends …
Kimchi and cheese: Grilled sandwiches, crepes and omelets
- Kimchi, cream cheese and cheddar melts on rye or sourdough bread “Absolutely heavenly,” Gustavson says. “The heat of the kimchi elevates the tang of a sharp cheddar, the way a pinch of cayenne elevates a cheese sauce. Throw in an egg, ham and/or turkey, and you have an amazing breakfast sandwich.”
- “Hapa” version of pajeon (Korean scallion pancakes) Make a more crepe-like batter