A jar full of kimchi is a beautiful thing. It sits in my fridge like a bright, orange beacon calling me to tangy, comforting bites—especially in this bitter cold. Salty, spicy, crunchy kimchi is the perfect solution for instant warmth and zip. The complex, fermented flavors of cabbage, radishes, cucumbers, garlic (and just about any other vegetable you can think of) usually pack enough heat that I keep a glass of water nearby. Plus, it keeps for ages (some might argue forever), making it an ever-dependable dinner helper.
I’m more than happy to eat kimchi straight from the jar, but if you’re looking to add depth to rice bowls and noodle salads, or brightness to heavy stews and crispy french toast, here are 10 ways to use up that jar.
by Caroline Choe
by Sara Jenkins
by alison roman
by fiveandspice
by Genius Recipes
by Ali Slagle
by Ali Slagle
by Gena Hamshaw
And if you want to make your own jar:
What’s your favorite way to use kimchi? Do you eat it straight out of the jar? Share below!
(via Food52)
