Asian pantry kim chi

I use it sometimes when I make southern style collard greens. However, since salt can be harsh on your hands, you may want to wear gloves when individually salting the leaves of Napa cabbage when making whole-leaf kimchi. Leave outside of the fridge for at least days to allow fermentation to begin. A jar of kimchi and a takeout container of cooked rice yield a full-flavored dish even the nonprofessional cooks in my house can easily conjure. Most bone broths have a slightly meatier flavor and more velvety texture. Kimchi packs a punch in soups and stews too.

You can also try a pear for added sweetness. BRINE 1 tbsp sea salt 2 cups filtered water. Rice A staple starch across Asia, it is a must for any pantry. Remove weight and follower, seal tightly and refrigerate for up to 12 months.