By: Ria Rueda
During Chef Scott Quis’ New York restaurant days, he was exposed to the Korean culture and loved kimchi. He was unable to ever get a recipe so he devised his own and occasionally incorporates it in some of his dishes in Stamford. These days, you don’t only find kimchi in Korean restaurants or Asian markets. I’ve seen it on burgers, omelettes, and even quesadillas and there are different varieties too. Traditionally, it is made of cabbage or radish but you can make kimchi with kale or collard greens.
Chef’s Scott recipe for his kimchi:
“The first step I take is pickling chilies. I buy a variety: cayenne, habanero and jalapenos and I pickle about 25-35 gallons. Then, I blend ginger, lime, garlic, vinegar and the pickled chilies. Once the mixture is prepared, I cut my Napa cabbage into quarters and pour the mixture on top. I add salt to ring out the moisture and then put it in the refrigerator to sit for two months. My next batch of kimchi will be nice and ready in March.”
Below are photos of Chef Scott’s Kimchi, and also Crispy Well Fleet Oyster Kimchi Remoulada.
