Monday, March 11, 2013 · 29 Comments

Cheesy Kimchi Colcannon

Friends….so much to tell, not to mention this incredible fusion of Irish and Korean cuisine.

Ironically, as a winemaker, managing fermentation is part of what I do. It’s the perfect food trend for me to explore in this culinary expedition. Fermentation is something I understand completely on the scientific level and am looking forward to creating and playing with its flavors in my kitchen.

What fascinates me most about fermented foods is the evolution in taste and flavor they produce over time. In no way are they static. Starting out as one taste and changing into something more complex and flavorful is an exciting result. It was the process of fermentation and its outcomes that propelled me towards winemaking as a career. Wine never tastes the same from year to year. It evolves. It’s alive. It’s fascinating.

And I must mention I grew up on fermented food. Heralding from Polish descent, you can almost guarantee sauerkraut was in my baby bottle. My mom’s homemade sauerkraut is by far one of the biggest food pleasures in my life. Basically fermented food and I have a long history.

As I mentioned before, my experience with kimchi is isolated, unlike Korean households who eat upwards of 40 pounds of kimchi per person every year. So before I attempt making it on my own I needed a better grasp of what it tasted like. The fermented cabbage is made with salt, vinegar, garlic, chili peppers and other spices. I have read about all kinds of ways to create it and different experiences people have had with it, good and bad. I look forward to trying some of those methods and settling on something for my palate.

However, this is the brand I have seen on my grocery shelf for ages, it’s refrigerated in the produce section of the market. While kimchi can be made with lots of different vegetables, Napa cabbage is what we see most in the jars of the American grocery stores. Kimchi has lots of regional variation within Korea itself, affecting how it is seasoned with what’s available in those areas of the country.

We can also not discount the health benefits of fermented food in our diets, boasting “healthy bacteria” and vitamins in every serving.

However, the really strong aromas and taste of kimchi may be overwhelming for some and can really “get” to some people. Think of the foods or beverages you tried for the first time with a negative experience. Only to find you love them now. Like beer, ha-ha.

Why Colcannon and kimchi?

When I started food blogging over five years ago, I had no idea what Colcannon even was. Never heard of it and I’d been around the “food block” many times. But as I was reading other food blogs I noticed an explosion of Colcannon recipes on the web around St. Patrick’s Day. What was it?

It turns out Colcannon was just mashed potatoes, sautéed cabbage and sometimes bacon with the volume turned up on the butter and cream. I was a little shocked I had not been confronted with this dish in my life. Cabbage had worked itself into so many of my food experiences, why not potatoes, an obvious staple of my Eastern European heritage.

Luckily, I have been enjoying Colcannon ever since. And I couldn’t imagine a St. Patrick’s Day meal without it.

So, when kimchi came into my world last month, my mind immediately went to Colcannon. It seemed natural to combine these two unlikely cultural food experiences. Hoping the result would be something bigger and bolder than the sum of their parts.

However, I wasn’t done. Adding cheese to my Colcannon brought another layer of flavor and creaminess. Although cheese in Colcannon is not traditional, I have never been one to play by the rules.

This dish is great for anyone trying kimchi for the first time. It lets you ease into the flavors. For some, the taste of kimchi might be surprising and for others it will taste familiar and comforting. I loved it immediately and I can’t wait to experience it with other unlikely cuisine.

The kimchi does bring a lot of heat and spice, but it is calmed immediately by the potatoes and cheese in this flavorful dish.

Fun fact: I have read Korean’s do not say “cheese” when they take a picture, they say “kimchi”. Cute right?

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