I was out at the farmer’s market, wearing the baby as one does, and I walked into the biggest produce stand at the market. Their displays were packed full of winter greens and root vegetables, but the thought of braised greens and roasted roots bored me to near literal death. I had been thinking of developing some good pickling recipes, so I started wracking my brain trying to come up with something that wasn’t pickled beets. Because, let’s face it, most people don’t like pickled beets as much as they like to believe. Sauerkraut came to mind, but it didn’t seem like enough. I needed some color in my life.
Then, I thought of kimchi. I had eaten kimchi a good handful of times, and I had seen chefs on netflix talk about kimchi from time to time, but I had never actually made it myself. It seemed like too good an opportunity to pass up, so I snatched up a good-sized armful of vegetables and hoped the best of my near random selection.