Sunday, October 20, 2013

Paul, Emily and I are enjoying making kimchi more and more as a staple then a treat, and I am getting EXCELLENT results using sliced/chopped raw green papaya as the bulk of mine. Later this winter I'll use more traditional kimchi crop plants like brassicas, especially Asian brassicas plus I'll try Morris Heading collards. Some years ago I made kimchi soup that came out wonderful, and at a meeting of the Tampa Rare Fruit Council some years back I feasted on kimchi many folks that day said "sounds gross" but these small, hand-held crepes were scarfed up in no time. This recipe looks especially good!

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