Photo courtesy of the Serious Eats website.
The recipe for making this version of kimchee involves some ingredients that I would imagine most Koreans would scoff at. For one, Sriracha, a bottle preparation of Thai style chili sauce, is used as the source of the kimchee’s fire. I like Sriracha, I use Sriracha and I even occasionally buy Sriracha. However, to use it for kimchee? Nah, too left of field for my mind.
Then there is also the addition of applesauce. Now, it’s not unheard of for Korean recipes to include fruit pulp but I’ve yet to experience any kimchee worthy of mention that has.
Normally, I would have just dismissed this as an over Westernisation of the recipe to make it more accessible for the average home cook or, at best, the recipe of a Uni student trying to be too clever with their creative use of whatever was lying around to get their kimchee fix. However, the curious side of me wants to see how bad or, oddly enough, how good this version of kimchee can be. Was the single consulted Korean “expert’s” praise of it being “surprisingly tasting pretty good” one made with sincerity or out of politeness?
I’ll be looking to attempt this recipe soon to see whether it’s worthy of the claims made. I’ll also look to provide photos of each relevant stage of the process so you have a better understanding of how to attempt this as home, if that so happens to be your desire.
Watch this space :)