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Remember when the news broke out that kimchee, the stinky, spicy, fermented cabbage from Korea, might aid in fighting the bird flu? I bet half the people who read the news went out and bought a giant jar of the stuff. But unless you're Korean and you eat kimchee with every meal (even breakfast!), you probably still have more than half of that jar left, slowly ripening away in the back of your fridge. Before long, it'll be kimchee wine, which sounds absolutely...gross.
Fret not, kimchee freaks. Rachael, of the food blog Fresh Approach Cooking, has taken kimchee and made it into a pasta salad! Normally, I bristle at "fusion," but I just can't help but love any idea that incorporates one of my all time favorite foods. Fabulous!
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8-29-2006 @4:17PM MJ said... Great way to tone that stuff down..............Whew. Sound like another winner in teh kitchen! Great idea.
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8-29-2006 @10:33PM Robyn said... that sounds so good! thanks!
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8-29-2006 @9:37PM Annie said... It may sound unusual, and certainly that combination of ingredients is very fusion, but kimchi on pasta is quite common. Pasta is, after all, a traditional food in most of Asia. Sliced kimchi and roasted sesame oil on very thin white flour noodles (as thin as angel hair) is a very popular dish in Korea and a good way to use overripe kimchi. It's one of my favorite childhood comfort foods.
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