Kimcheelicious
Vegan Korean chili paste, now that’s a thing of beauty. This is the basic building block of all Kroean food matter. Instead of the traditional fish sauce I use a combination of kelp, seaweed and mushrooms to set off the umami bomb.

Vegan Korean chili paste, now that’s a thing of beauty. This is the basic building block of all Kroean food matter. Instead of the traditional fish sauce I use a combination of kelp, seaweed and mushrooms to set off the umami bomb.

This is a Kimchee Baby, a savory version of the Dutch Baby—a baked German pancake which is a cross between a crepe and a popover. Usually, it’s served for dessert dusted with powdered sugar, but I made these with onions, cheddar cheese and sliced Napa cabbage kimchee. My favorite was kimchee and sausage. Need I say it was absolutely delicious?

Fermented Korean radish anyone? It’s time to restock. It’s tempting to dig in but this twenty pound batch of kkakdugi will be ready in a few weeks. 

Miso time! Home-made white miso is the key to a great vegan kimchee. 17 lbs will be ready in eight months… this is worth the wait.

Son of a beachu! It’s time to restock. I ferment in small batches—small batches ensure quality, I haven’t had a bad yet. 50 lbs. of Napa cabbage kimchee will transform into tart, hot and savory Korean pickle in five to six weeks.

Gluten-free, hot and delicious kimchee pajeon with bacon—I made batter from my pureed fermented Korean radish, Levine’s General Store house-blend GF flour and a little sugar to make these savory Korean scallion pancake.

Kimchee Martini!! Nata Traub, avant-mixologist and caterer, has a elevated the martini to a sociably higher level with my Brussels sprout Mul Kimchee. Check out her blog for details.
http://www.natascocktails.com/2014/03/the-kimcheelicious-mul-martini-new.html

A rose is a rose is a rose, unless it’s Napa cabbage. Today i kimchee day and it’s time to restock my fine-aged goods.

I delivered 36 lbs of Kimcheelicious wholesale goods yesterday. Have I mentioned how much I love what I do? Shout out to Three Little Pigs, Inc. and Josh Cohen!

Photo courtesy of Anna Kuehl

“In the New York City area or planning to visit soon? You don’t want to miss the Gluten-Free EatUP, a new monthly pop-up that features 8 to 12 local vendors, all gluten-free. Vendors change from month to month, and their wares range from galettes to pies to sauces to pasta and everything in between. If this sounds too good to be true, I can assure you that it is amazing and very real!”–Anna Kuehl, Gluten-free Jet Set