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Learn to make this staple of Korean cuisine with Ahja King.

Kimchi is a traditional side dish of salted and fermented vegetables. Kimchi variations are limited only by imagination and flavor preferences and can include everything from garlic, onions, radishes and ginger.

Traditionally, kimchi was stored in-ground in large earthenware to prevent the kimchi from being frozen during the winter months. It was the primary way of storing vegetables throughout the seasons. In the summer the in-ground storage kept the kimchi cool enough to slow down the fermentation process.

Ahja King is an educator, entrepreneur, gardener, reader, wife and mother of three amazing women. Growing up near the Salinas Valley in California, her mother taught her how to grow, glean, harvest and preserve as much food as possible.


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