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The Ken of Kimchi

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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 + probiotics + cooked food = tasty and healthy balance...

  • Has Cholesterol-lowering properties
  • Helps increase appetite
  • Reduces constipation; stimulates peristalsis
  • Helps maintain proper intestinal flora
  • Reported to have anticancer and anti-aging effects
  • Decreases body fat
  • Increases immune function
  • 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 Euro-Kimchi! Prep Time: 45 mins Jar Size: 1 quart/.9L Ingredients 2 ½ lbs cabbage, shredded 2 cups daikon radish, grated 1 TBS. garlic, chopped 2 tsp. gingerroot, [...]

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    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! Ingredients 1 ½ cups mayonnaise 3 scallions thinly sliced ¾ cup finely chopped kimchi ½ cup kimchi brine Instructions Blend all together

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    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 Chronicles, where a simple grilled hot dog was dressed with a scant squeeze of spicy mustard and topped with this relish. Actor [...]

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    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! Take marinated, grilled protein to a new level. Uses our  Kimchi Tartar Sauce or Kimchi Relish. Prep time: 30 mins  Serving Size: 4 Ingredients 1 ½ lbs. white fish fillets (fresh [...]

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    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) are staples on these southern Japanese islands. Introducing sea greens! Arame is like black angel hair pasta, and mild tasting. Sea greens are a key [...]

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    Kimchi: Fermented Vegetables Are at the Crossroads of Art & Science

    Note: We now offer Korean chile flakes to make kimchi)Kimchi: Once and Future Food Kimchi is so vital a cultural tradition it has its own character in the Chinese alphabet. First known as chimchae, it translates as “pickled vegetables with salt.” A Korean meal without kimchi is not a meal. These vegetables are mankind’s earliest cultivars—cabbage, [...]

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    Kimchi Fried Rice (Kimchi Bokkeumbap)

    Kimchi bokkeumbap literally translates as Kimchi Fried Rice. This can be two-ingredient simple, but also loves a few extras if you have the time. This Meal-Maker Recipe is built on our Everyday Kimchi fermentation recipe. Adapted, Original by Jean-Georges Vongerichten, The Kimchi Chronicles Prep time: 30 mins Serving Size: 4 Ingredients 2 TBS. toasted sesame oil 1-1/2 cups finely chopped onion pinch [...]

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    Everyday Kimchi

    This is the basic Everyday Kimchi recipe and a good place to start in your kimchi quest.  While this recipe takes more than 15 minutes, it is still an easy recipe to make and a great place to start!  Prep Time: 30 mins Jar Size: 2 quarts Ingredients 1 ½ lbs Napa cabbage ½ lb daikon radish (or [...]

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