Introducing the Dehydrated Kimchi Chip

Our focus this week has been all things Japanese, but now we’re taking a detour to Korea…or at least to kimchi:

What would be the fermentation equivalent of finding a new planet in our solar system, cold fusion and a unified field theory all wrapped into one new discovery? That tasty snack breakthrough could very well be the dehydrated kimchi chip. Oghee Choe and Connie Choe-Harikul of Granny Choe’s Kimchi Co.’s just won the Good Food Day LA cabbage cooking contest with their kimchi chip over the weekend. I got to taste one of those kimchi chips and I can say that they deserved the award.

Why make a kimchi chip? In a press release Harikul says, “We always have loads of kimchi at home, on account of the family business, so we started dehydrating our original spicy kimchi to halt fermentation when a batch was about to turn overripe.”

How do you make kimchi chips at home? It’s simple, according to Harikul, “We use an American Harvest Snackmaster dehydrator that was given to us by a fellow Freecycler. Lay the kimchi out on two trays and dry it on high for 12 hours. Easy peasy.”

Harikul and Choe have some suggestions for cooking with kimchi on their website. And they were nice enough to give us a recipe for kimchi that we included in our book Making It: Radical Home Ec for a Post-Consumer World.

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