Danish farmers market kimchi
Just made my first batch since a kimchi class I had last November.
Back then, I was super inspired to hear from the teacher, a Korean chef here in Denmark, that there are plenty of amazing veggies here to use in place of some of the traditional Korean ingredients. She had brought Danish apples instead of Korean pear. Turnips instead of the Korean radish, regular onions, various cabbages, etc.
So with her as inspiration I pulled a nice haul at a local farmers market to make a next round.
I managed to find Napa, chard, kohlrabi, yellow beet incl stems, carrot, red onion incl tops, garlic, apple, and fresh chilies.
Aside from the pictured I added a red pointed cabbage in 50/50 ratio with the Napa, as well as buchu and ginger. I was happy to find that saeu jeot is finally available in Denmark, and had imported Korean grown gochugaru from Germany.
I can’t wait to try this! The last batch made at the class was honestly the best kimchi I ever had, so I hope this one comes close!