The Late Night Gourmet
Home kook
- Joined
- 30 Mar 2017
- Local time
- 7:56 PM
- Messages
- 5,650
- Location
- Detroit, USA
- Website
- absolute0cooking.com
One condition that has not existed in my house in a long time is not having any kimchi. I always have some on hand. I had to start a new batch because I was nearly out. The adorable pinky sized Serrano peppers that were growing in my garden are done for the year, so I had to get a boring one from the market. See the piece of pepper? There’s a lot of that.
This was a gigantic pepper, the size of a small carrot. Those are actually diakon radish, tricked into pink coloring by my use of a beet. The beet is bleeding nicely into everything else.. I also used shredded brussels sprouts…with a lot of ginger. My mouth is burning, but I still love the flavor.
Last edited: