The fruits of our labor: homemade bok choy and daikon kimchi

My friends can attest to my kimchi snobbery, on view whenever dining out with me at various non-Korean restaurants that have kimchi on their menu.  Sometimes the kimchi is on its own or coupled with a meat product, like pork (you’ve probably had it at some point, too.) That’s probably why it took me a while, and successive kimchi sightings, to figure out that something is going on, something like a trend.  Who would’ve thunk, huh, that this ubiquitous (yet essential) Korean foodstuff would appear on the non-Korean mainstream radar?

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