Get the recipes:
Smacked Cucumber ‘Quick Kimchi’:
Fennel ‘Quick Kimchi’:
Grape Tomato ‘Quick Kimchi’:
Follow along as Eric Kim, a food writer and contributor to NYT Cooking, shows us how to “quick kimchi” just about any fruit or vegetable. Now, this isn’t the same kimchi that is fermented over time and most often starts off with cabbage and salt. Instead, Eric shows us how to approximate the flavors of kimchi with this quicker technique that uses some of the same ingredients. Technically these are muchims, which can refer to any number of “seasoned” or “dressed” salads or other preparations.
To make the cucumber brine martini (5:29), mix a 1:1 ratio of vodka and soju, and add a splash of the cucumber brine. Stir all that with ice and strain. Enjoy!
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).