Come taste our new PUBLIC Label Kimchi this Thursday April 25th at Bi-Rite Divis from 5-7pm!
Great news, fermentation fans! Inspired by an over-abundance of ‘couve tronchuda’ (Portuguese cabbage) at Mariquita Farm, we’ve created our favorite Korean condiment: Bi-Rite PUBLIC Label Kimchi! Farmer Andy at Mariquita is known for growing interesting and elusive European produce varietals; his enthusiasm piqued our interest in this rare and special cabbage. Couve tronchuda has tall, bright green leaves with thick, fleshy white ribs; it’s generally considered sweeter and more tender than your average cabbage. Although traditionally used in the Portuguese soup caldo verde, we decided to go the raw and fermented route.
Our recipe features organic daikon and carrots from Lakeside Farms, giving the kimchi a bit more heft and crunch. The Bi-Rite spin on this banchan classic is crisp and refreshing, with a tangy pop of fresh ginger and a hint of spice. For an easy weeknight meal, dollop atop hotdogs, fold into a spring frittata, or stir into your favorite hot noodle soup.
And for a super adaptable, comforting dish, try your hand at Sam’s Kimchi Fried Rice—makes a great meal by mixing in whatever meats or vegetables are sitting around the fridge!
Sam’s PUBLIC Label Kimchi Fried Rice
2 cups white rice, cooked and cooled
1 cup broccoli florets, roughly chopped and steamed
1/2 cup PUBLIC Label Kimchi, coarsely chopped
2 eggs, beaten with 1 TBSP soy sauce
2 TBSP pure olive oil or other neutral oil
1 tsp sesame oil
- Heat sesame oil and olive oil in a large skillet.
- Add rice and fry until hot.
- Add kimchi and broccoli, sauté until heated through.
- Add soy sauce-egg mixture, sauté until eggs set, about 2 minutes.
- Serve immediately!