Fresh Kimchi

Wayne spent several years in Korea as a young boy, and one of his not-so-fond memories was being required to try kimchi at various meals. When I saw this recipe in the Friend magazine I knew I had to try it! I also knew it wouldn't be the same, because it's fresh and not fermented, and I was correct. I'm not sure I like it, either, but it's definitely a unique dish. This makes a big bowl - maybe it will grow on us!

We served it with a "chicken" version of our Korean Fried Cauliflower, coat chicken pieces in the batter, fry them, then toss with the barbecue sauce. That was absolutely delicious!

Actually, this fresh kimchi did not grow on us. However, cooking it as the base for fried rice did work, and we didn't have to waste our food.