I recently taught a class on making lacto-fermented vegetables. We talked about sauerkraut, pickles, and kimchi, and I demo’ed how to make kimchi. I used a recipe just a wee bit different from this one…I’ve been making it over and over and I love it. One of the ways I like to eat it is mixed into this Asian-inspired Udon noodle soup.
This soup is ridiculously tasty; it’s also infinitely variable. Here’s how I make mine, along with some of my favorite ways to change it up (and you’ll find my “Friday Shares” at the bottom of this post):