Spring has officially sprung in NYC, a gorgeous sunny Saturday at Dean & Deluca on Madison Ave… my wish has come true. When Eric, suggested that we put MILKimch on ice at our tasting this afternoon due to the warm weather, I was thrilled.

The champagne of pickles, on ice… made me happy thinking of those ice buckets of Champagne you see in France when you walk into any restaurant. It’s like a welcome mat for a wonderful meal ahead.

The effect of bubbling fermentation of kimchi made me think of it as a sparkling wine — sometimes it ‘pops’ when you open it, depending on how much fermentation has occured inside the jar.

I couldn’t help but think about having new recipes for the summer — cold soba buckwheat noodles with sesame oil and chopped up MILKimchi. Yum.

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