I went to the market last week and took home a ton of exciting, fresh produce. I decided to make a series of mul kimchees. If you remember from the kimchi post a few months ago, Mul Kimchee is “water” or “white” kimchee. It is not spicy and extremely refreshing, especially in the summer months (though New York ain’t really havin’ a summer this year…)

Here are the flavors I came up with:

1-apricot & blueberry w/ lemon basil (this one is going on a crabcake sammy)
2-garlic ginger okra & sugar snaps
3-saffron chili fennel
4-fennel w/ curry spices (fenugreek, star anise, cumin, cardamon, turmeric, onion)
5-summer squash & carrot w/ lime basil & fennel frond

They were beautiful and so delish. Lookit.