Lately I've been adding cabbage to our pasta sauce. It melts down and absorbs the flavors of the other ingredients. It adds an earthy sweetness and a luscious richness. But that was shredded fresh cabbage. Tonight I roughly chopped up kimchi and added it to our browning blend of beef, veal and pork. I figured if cabbage was good, flavored cabbage would be amazing. The kimchi brought all its funk and acidity to the sauce. I added canned tomatoes, white wine, and soy sauce and let things simmer for about an hour. The kimchi addition was a home run. Now I need to remember to keep minced kimchi on hand to enhance different sauces in the future.
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