Recipes

Posted by Bill Hettig on 23rd Dec 2015

The Ken of Kimchi

Kimchi and other brine fermented vegetables balance cooked foods. They are found at the table of most long-lived societies. A bite of cooked food with a chew of pickle. Flavor + digestive enzymes + …

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Posted by Bill Hettig on 29th May 2015

Euro-Kimchi, East Meets West

Make sauerkraut without a scent of fermentation! This is a unique twist on traditional sauerkraut by borrowing ingredients and flavors from our friends to the East. East meets West with Eur …

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Posted by Bill Hettig on 28th May 2015

Kimchi Tartar Sauce

Kimchi Tartar Sauce is East-West fusion made in a wink. Use on fish, tofu, eggs, chicken, portobello mushrooms. This has become our major mayo topper for just about anything! Ingredient …

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Posted by Wendy Jackson on 28th May 2015

Kimchi Relish - Sweet and Sour Spicy Condiment

Use Kimchi Relish - Sweet&Sour Spicy Condiment as a ready-made fermented relish like you would use ketchup, relish or taco topper. I watched this sweet-sour condiment made on the Kimchi Ch …

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Korean Tacos

Posted by Wendy Jackson on 28th May 2015

Korean Tacos

Korean Tacos are ground zero for all those food trucks motoring around America. Let's sashay into the kitchen, leave the truck in the driveway and make us some goooood street food! Tak …

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Okinawan Kimchi

Posted by Bill Hettig on 10th May 2015

Okinawan Kimchi

Okinawans are renowned for good health and longevity. I created a fusion between Okinawa and Korea by spicing it up with chiles. These ingredients of Okinawan Kimchi (less the chile flakes) …

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