"Eun makes all the kimchi at Moon Park because Korean people are better at making kimchi than people who aren't Korean - they eat it two or three times a day from the time they're old enough to eat solids, so they have a distinct home-field advantage," says Sears. This cucumber kimchi is a fairly gentle introduction to making kimchi, he says, because it's a lot easier than salting and squeezing out whole cabbages, and you don't have to wait two months to enjoy it - it's good to eat the next day (although better after two or three). "We serve it with nashi to add sweetness while countering some of the pungency and funk." Start the recipe at least a day ahead to ferment the kimchi.
Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.×