Everyone who loves kale, raise your hand. Now everyone who loves kimchi, do the same. This is a Venn diagram that overlaps in all the right places: healthy, spicy, cool, Korean.
While I’m usually a napa cabbage traditionalist when it comes to my kimchi, I’ve wondered what would happen if I kimchi-fied kale. This is what fermenting nerds do — imagine all the things we can possibly pickle.
Then Adam Tsou of Quixotic Projects (aka Candelaria, le Mary Celeste, Glass and Hero) was all, “Oh, we’ve got a kale kimchi recipe.” And I was like, “F* you, you do not!”
I may have just thought that and instead said politely, “Of course you do because you guys are awesome.” And they are so awesome because they’re sharing their recipe with us.
Of course, you can always go to Hero and taste it yourself — along with crispy-juicy, double-fried Korean chicken (they are literally the only ones making this in all of Paris and probably France) and pork bun sliders that will make you cry, they’re so good.
But once you make your own kimchi, you’ll never want to buy it again. Says the fermenting nerd.
Images via Week of Menus
Craving Korean? Check out our list of the best Korean restaurants in Paris.