We were working with kimchi juice. We started by tasting it. We vacuum sealed Persian cucumbers in it. We blended some more of the juice with buttermilk. The idea was to make a brine or marinade ro something else. We blended another batch of the juice with molasses, thinking of a glaze. We had the dried and ground kimchi pulp, which could be used as flour for a crust. And then we thought of the buttermilk again, perhaps adding some to the cucumbers infused with kimchi juice to add some creaminess and a soften the tang. The ideas and flavors all lined up. They are connected from start to finish and they work well individually.
Years Past
