Our kimchi always causes a fuss at the market. Sometimes that means people stomping and hollering over the heat, groups of Koreans excited to find a familiar flavor, people yelling at us for not warning them properly about the spice level before they taste, and vegetarians excited to finally find a fish-free version of this beloved food (it usually contains anchovies and fish sauce). Besides the spice and ferment phobic few, most people are incredibly happy to find kimchi at the market, even if it is made by a white girl. We're often scolded for not making enough of the stuff.
The main ingredient, nappa cabbage, is in shortage this year in Asia, but growing in abundance in the Hudson Valley. There should be a ton of kimchi as well! At market, after the sweating and yipping are past, and as people are tucking jars of kimchi into their bags, they often ask for ways to serve it.
And so Kimchi Fest is born. We've made three times the amount of kimchi we usually do, and will be cooking up some sample ways to eat it. These may include kimchi pancakes, kimchi guacamole, kimchi soup, and more. Come try this treasured Korean staple for yourself.