There's a Korean restaurant I love in my town and they always give you a certain kind of pickled radish banchan that I haven't had anywhere else. I found it online, only to discover the recipe made WAY MORE than I expected. So… Now I have three big jars of it! I can't complain about the unexpected long-lasting deliciousness.
At the end, you can see a bit of the whole onion kimchi I made (and actually forgot about). The recipe is from Deuki Hong and Matt Rodbard's Koreaworld cookbook. I found it today and decided to see if it was still good. And it was SO GOOD. Zingy on the tongue like it was almost carbonated but this explosion of flavor. It just keeps getting better. I'm going to eat it like sour/aged napa cabbage kimchi until I use it up.
by justprettymuchdone