Meera Sodha’s vegan recipe for kimchi and tomato spaghetti with sesame breadcrumbs
Eaten raw, kimchi’s crunchy sourness can be borderline addictive. But cooked, the Korean staple takes on a whole new profile
Kimchi has a split personality. When I eat it raw, its crunchy sourness creeps towards my eyes, slapping them shut with a wince. It’s addictive, like sour sweets. But cooked to just shy of caramelised, as in today’s recipe, the cabbage softens, its inner sweetness is released and the rowdy sourness mellows to a point where it could only just raise an
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