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<p class=MsoNormal>So, I made a bunch of Kimchi for the first time this fall.
I love the stuff, it’s easy to make, but I also have access to good
kimchi in the stores here so I never bothered before. It came out amazing. I
love it. There is a problem. The recipes I used were apparently designed for
large Korean families. I ended up with about 4 gallons of the stuff. I’ve
always used it in the past as more of a condiment than an ingredient although I
typically used it in soups and noodles. Last night I found a recipe for Korean
pancakes with kinchi and thought I’d give it a whirl for lunch today.
The results? Yummy yummy. It’s basically enough flour and egg to hold
things together, a block of tofu, a cup of kimchi, onions, garlic and kimchi
juice to wet the dough. At a cup of kimchi a batch, I should start going
through my kimchi quicker now.<o:p></o:p></p>
<p class=MsoNormal><o:p> </o:p></p>
<p class=MsoNormal>James R. Coplin<o:p></o:p></p>
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