Friday, June 3, 2011

Kimchee-Pickled Rainier Cherries

These were popped in some leftover kimchee brining liquid i had used for red radishes and watermelon rinds previously.
I know I have the urge to kimchee almost everything I see (just as long as I don't kimchee anyone's grandmother I think we're ok), but who wouldn't? Spicy fermented pickling is just too desirable a method to let any produce slip by.
I'm not entirely 100% thrilled with the flavor on it's own. But it is unique and might be a nice and surprising unknown in a salad or any dish for that matter.

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