When we fell for kimchi, we fell hard. It worked its way into every meal of the day and was eaten straight out of the jar, refrigerator door open, contemplating what we had on hand for dinner. And while we always heard that there are as many kimchi recipes as there are cooks, it was the weekly farm stand offerings from Kimchee Harvest in the Catskills that truly got us addicted to kimchi.
While the classic kimchi base is cabbage and radish, in the spring you can find scallion kimchi, or pa-kimchi, for a fresh seasonal update. We skip the delicate process of bundling and tying the scallions together and instead opt for shorter length cuts for easy snacking or stir-frying.
FarmSteady started with a simple idea: make projects like this easier to jump into.
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