WBEZ | kimchi http://www.wbez.org/tags/kimchi Latest from WBEZ Chicago Public Radio en Not your ajumma's kimchi http://www.wbez.org/blogs/louisa-chu/2013-03/not-your-ajummas-kimchi-106093 <p><p style="text-align: center;"><a href="http://www.flickr.com/photos/louisachu/7562249012/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/kimchigravesrib.jpg" style="height: 413px; width: 620px;" title="Bulgogi glazed spareribs with kimchi and pickles by Red Door chef Troy Graves at Green City Chef's BBQ 2012 in Chicago (WBEZ/Louisa Chu)" /></a></p><p>Kimchi is the new pickle! Fermentation is the new canning! So the food trend forecasters say. But in Chicago, we&#39;ve &nbsp;been putting up and down for years. And at Saturday&#39;s <u><a href="http://goodfoodfestivals.com/chicago/saturday-festival/kimchi-challenge/">inaugural Kimchi Challenge</a></u> at the <a href="http://goodfoodfestivals.com/"><u>Good Food Festival &amp; Conference</u></a> which kicks off three days starting today, fermentation revivalist and author of <a href="http://www.amazon.com/gp/product/160358286X?ie=UTF8&amp;creativeASIN=160358286X&amp;tag=lklchu-20"><u><em>The Art of Fermentation</em></u></a>, Sandor Katz himself, will crown our first Kimchi Champion.</p><div class="image-insert-image " style="text-align: center;"><div class="image-insert-image "><a href="http://www.flickr.com/photos/louisachu/2371673024/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/kimchikahansturgeon.jpg" style="height: 413px; width: 620px;" title="Beet-cured sturgeon with ramp kimchi by Blackbird chef/owner Paul Kahan at RampFest 2008 in Chicago (WBEZ/Louisa Chu)" /></a></div><div class="image-insert-image " style="text-align: left;">Our best known Korean crossover <a href="http://www.urbanbellychicago.com/"><u>chef Bill Kim</u></a> has created a kimchi kingdom with Urban Belly, Belly Shack, and bellyQ. And Will Song,&nbsp;<u><a href="http://bngrill.com/">chef/owner of&nbsp;bopNgrill</a></u>&nbsp;slings Korea&#39;s traditional national dish on burgers and fries.&nbsp;</div><div class="image-insert-image "><div class="image-insert-image "><a href="http://www.flickr.com/photos/louisachu/8556505779/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/kimchikahanpork_0.jpg" style="height: 413px; width: 620px;" title="Braised heritage pork belly, smoked eel, Marcona almonds, wild leek kimchi, and green grapes by chef Paul Kahan at James Beard dinner 2008 in Chicago (WBEZ/Louisa Chu)" /></a></div><div class="image-insert-image " style="text-align: left;">But even non-Korean, non-Asian chefs here have been dipping into kimchi jars. Red Door chef and veteran Troy Graves learned to make kimchi from a barracks-mate, and Paul Kahan has upped the game using ramps, our native namesake wild stinking onion.</div><div class="image-insert-image " style="text-align: left;">&nbsp;</div><div class="image-insert-image " style="text-align: left;">I&#39;m one of the judges at the Kimchi Challenge and have promised to smuggle back samples to WBEZ. And don&#39;t worry, they won&#39;t be forgotten in the office fridge.</div><div class="image-insert-image " style="text-align: left;">&nbsp;</div><div class="image-insert-image " style="text-align: left;"><a href="https://twitter.com/louisachu"><u><em>Follow Louisa Chu on Twitter.</em></u></a></div><div class="image-insert-image "><div class="image-insert-image "><a href="http://www.flickr.com/photos/louisachu/7562234074/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/kimchivirantsausage.jpg" style="height: 413px; width: 620px;" title="Duck sausage with housemade kimchi, steamed bun, and relish by Perennial Virant chef/partner Paul Virant at Green City Market Chefs' BBQ 2012 (WBEZ/Louisa Chu)" /></a></div></div></div></div><p>&nbsp;</p></p> Thu, 14 Mar 2013 05:00:00 -0500 http://www.wbez.org/blogs/louisa-chu/2013-03/not-your-ajummas-kimchi-106093