Sometimes you have to go out on a limb and experience different flavors. I know kimchi might be a new taste for some. It has been around forever in Korean cuisine and maybe you haven’t delved in and given it a chance. It’s time.
I admit I hadn’t tried kimchi until I visited Sargento in Wisconsin. My work with them (read about it here) has me spending the year looking into culinary trends, one of them being fermented foods. My first taste of kimchi was on French fries….wow. I am still trying to create my own kimchi fries recipe, it’s truly a delicious combination.
Now, do I enjoy eating kimchi right out of the jar..not really. It has a very strong flavor, one that takes getting used to. But combined with other things…it’s amazing. In fact, the kimchi butter I made for this recipe will now be a regular staple in my kitchen. It is deliciously mild but full of wonderful, savory flavors.
This bread was inspired by an earlier recipe but the kimchi butter addition has turned this bread into a whole new ball game.
I combined the ingredients for the butter in my food processor. A few pulses and it comes together nicely.
Melting the kimchi butter in a skillet makes it easily spreadable on the loaves of sliced bread.
Covering the bread in a ranch dressing and cheese mixture make this an irrisistable combination. I used Sargento’s 6 Cheese Italian for a blend of Mozzarella, Provolone, Parmesan, Fontina, Romano and aged Asiago cheeses.
Try this with your next meal, there will not be leftovers.
Disclosure: I am currently working with Sargento Cheese over the next year as a Flavor Journey Correspondent. While I have been compensated for my time, as always, all opinions are my own.