Firefly Kitchen’s Signature Kimchi Recipe

A vegetarian alternative to traditional Korean kimchi, this award-winning recipe from Firefly Kitchen ads healthful flavor to any meal.

By Staff
Published on May 1, 2015

By Julie O-Brian and Richard J. Climenhage
From “Fresh & Fermented”

Yield: 1 quart kimchi

Fermentation is an old-world tradition that has reemerged in culinary culture. Fresh ferments are packed with probiotics, which help maintain essential balance in the digestive tract, contain heaps of vitamin C and other healthy enzymes that boost the immune system, and they’re delicious! In Fresh and Fermented (Sasquatch Books, 2014), authors and founders of Firefly Kitchens Julie O’Brian and Richard J. Climenhage provide in-depth instructions on how to make traditionally fermented carrots, krauts, and kimchi, at home. This recipe for Latkes with Crème Fraiche Kraut Sauce is from Chapter 5: Morning Meals.
You can purchase this book from the GRIT store: Fresh & Fermented

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