Last year I started making kimchi and Mr Chiots and I LOVED it. The only problem was, I couldn’t find the Korean peppers to use, so I used my homegrown cayennes. Since I couldn’t find any, I decided I’d just have to grow them myself.
I ordered seed for Korean Chili Peppers from Baker Creek last fall and almost forgot about them when spring planting time rolled around. Luckily, I remember just in time and I ended up with 10 beautiful plants. They produced quite prolifically and I ended up with a bounty of both red and green peppers.
The red ones I have been drying and the green ones I’ll probably pickle, but I may dry them as well (depends on how much time I have). Yesterday, I finally got around to mixing up my first batch of Kimchi and I can hardly wait for it to be done.
Why do we eat kimchi? Because it’s full of all kinds of healthy goodness with the garlic, ginger, onions, cabbage, peppers and probiotics. It boosts the immune system and helps keep us healthy all winter long. I’m really excited to try this batch with real Korean peppers, the week can’t be over soon enough!
Have you ever grown an ingredient specifically for one recipe?
My kimchi recipe is now posted over on Eat Outside the Bag.Filed under Edible | Comments (16)