Kimchi

Kimchi is a traditional Korean side dish made primarily from fermented vegetables, most commonly napa cabbage and Korean radishes. Originating in Korea, it has become a staple in Korean cuisine, with a history dating back centuries. The flavor profile of kimchi is complex, featuring a tangy, spicy, and slightly sour taste due to the fermentation process, often enhanced by the addition of chili pepper, garlic, ginger, and jeotgal (fermented seafood). Its texture is crunchy yet softened by fermentation, offering a satisfying mouthfeel. In cooking, kimchi adds depth of flavor and a unique tanginess to dishes. It can be used fresh or cooked, and its fermentation qualities allow it to improve with age, developing even richer flavors over time.

Notes

When selecting kimchi, look for vibrant colors and a firm texture, indicating freshness. Store it in the refrigerator to maintain its crispness and slow down further fermentation; it can keep for several weeks. Be sure to seal it tightly to prevent odors from permeating your fridge. Kimchi is often gluten-free, but check labels as some brands use fish sauce that contains gluten. Handle with care as the spicy paste can cause irritation to cuts or sensitive skin.

Uses

Side dish with meals
Kimchi fried rice
Baked in quiche
Kimchi jjigae (stew)
Burger topping
Kimchi pancakes
Pizza topping

Replacements

Sauerkraut for tanginess
Pickled vegetables for crunch
Miso paste for umami
Hot sauce for spice
Fermented chili paste for complexity

Blanched Almonds

Blanched almonds are almonds that have had their skins removed through a brief immersion in hot water. Originating from the Mediterranean region, these almonds are prized for their smooth texture and mild, nutty flavor. Without the skin, they offer a subtler taste compared to their unblanched counterparts, making them versatile in both sweet and savory dishes. Their tender texture makes them pleasant to eat raw or incorporated into recipes. In cooking, blanched almonds are often ground into almond flour or almond butter, used to thicken soups, or added to baked goods for a nutty richness without the bitterness that the skin can impart. They are also favored in traditional European and Middle Eastern desserts, contributing a delicate crunch and nutty depth.

Pumpkin Seeds

Crunchy and nutty, pumpkin seeds are a delightful snack straight from the gourd. Their earthy flavor and satisfying texture make them a pantry staple.

Recipes to try

Pumpkin and Sweet Potato Bisque

Creamy and comforting, this bisque marries the earthy sweetness of pumpkin with the subtle nuttiness of sweet potato.

Shrimp and Spinach Stuffed Portobellos

Tender shrimp mingles with sautéed spinach in a savory filling, nestled inside roasted portobello mushrooms for a satisfying vegetarian-friendly main.