Kimchi— where do I even begin with this heavenly dish? The bubbles, that perfect tartness and satisfying crunch… I could go on for days. Heck, I love it so much that it’s in the name of my blog and instagram handle.
For those of you who are unfamiliar with it, kimchi by definition is fermented vegetables (most commonly napa cabbage), prepared in a variety of seasonings like fish sauce, garlic, ginger, pepper flakes, and salt. It is the epitome of traditional Korean cuisine. Think spicy sauerkraut but with onion, garlic, ginger, and a hint of fish flavor. In fact, kimchi is actually the national dish of Korea.
We’ve all been there– you get one or two healthy summer squash plants going and before you know it you’re drowning in zucchini, frantically searching for new ways to prepare it. And let’s not forget the “blink and you miss it” zucchini that goes from small to harvestable in just an afternoon. Luckily for us, zucchini is a super versatile veggie that can be prepared in countless delicious dishes.
Believe it or not, I did not eat radishes until a few years ago. I always thought they were beautiful, but I was someone who ate around them when I found them in my salads. In fact, it was gardening that sparked my interest in the vegetable after years of avoiding them.