A friend just made a batch of kimchee and gave a jar to me and my husband. I'd love to include it in some recipes but am coming up blank as my husband HATES Asian cuisine and rice in particular (bizarre, I know). Any suggestions as to what I could make?
Sent by Christina
Christina, we would suggest working it into a sausage or pork dish, like a slow-cooked pork shoulder or a skillet of sausages and onions. The tang and spice of the kimchee complements that sort of dish really well, without overwhelming it.
Readers, any suggestions?
Related: Kimchi Crisis: South Korea's Cabbage Shortage
(Image: Kathryn Hill)