Friday, October 3, 2008

Eating Art: Acorn Squash Kimchi


Acorn Kimchi was one of many dishes that we made oh so long ago at for our Eating Art feast. I really thought I would have the energy to post recipes last week, but aparently work had a totally different plan. But, things are a bit quieter now. So, first up, the surprise winner of the evening. By that I mean, people were almost licking the bowl good. And, this from a non-kimchi revering crowd, such as myself. For the recipe, go over to my new post at Cleveland.com. (If you have already read and memorized the Eating Art post, just scroll to the bottom for the recipe.)

7 comments:

Alexa said...

Acorn Kimchi, how unusual, at least from what I have seen and tasted. I wonder if it would work with pumpkin instead? I got one from my CSA this week.

FoodJunkie said...

I have been reading a lot about kimchi laely, but it seems lik a real treat, so I do need to give it a go. I love preserving!

JennDZ - The Leftover Queen said...

That looks awesome! Something I never would have come up with! Great photo too!

glamah16 said...

Soemtimes time just gets like that. Im very curious about this acorn kimchi. Looks like something I would like.

Maggie said...

I love the unique kimchi's you try. How thin do you thick they were? The picture on Cleveland.com looks ~2-3mm. Does that sound right?

maybelle's mom said...

Alexa: oh, yes. Do this with pumpkin.

FoodJunkie: I love preserving too.

JennDZ - The Leftover Queen: thanks.

glamah16: If I was in Chicago, I would bring over some.

Maggie: 2 mm was our goal--but some were thicker. Very thin but not quite see through.

[eatingclub] vancouver || js said...

Acorn kimchi? How inspired! I always am surprised but also not surprised, because I know you are one creative genius.