Homemade Kimchi, Kimchi with Pizza, Dickson’s Farmstand Hotdog, giveaway jars.
This is the third year I’ve made a major batch of kimchi. My initial experiment took place while I was interning with molecular gastronomy great Dave Arnold and we double bagged and vacuum sealed two heads of napa cabbage kimchi, a la sous vide minus the cooking process that normally takes place in a circulator. The double bags provided us with an interior-sealed bag that should explode when fermentation is complete according to our calculations. Not having enough storage in the hallway walk-in, we volunteered Cesare Casella‘s Italian classroom as storage and entertained the idea of the kimchi bag exploding during class and delivering a red hot mess for the chef.