Moo Chi

Daikon, watermelon radish, parsnip and burdock

Good Morning Kim Chi eaters. We are working on something new in our kitchen that we wanted to share with you. While we have been busy cranking out our traditional flavors we are also given to experimentation and exploration. This weeks project was root kim chi and it is delicious. It is made in the same fashion as our napa cabbage version but using all sorts of sturdy, handsome root vegetables. Moo meaning radish in Korean and our kids think Moo Chi sounds like a mix between a cow, a martial art and the beloved Japanese treat, Mochi. While it is none of those things it sounds like all of them + something tasty to put on your nutritious bowl of brown rice, summer squash and snap peas. When I was reading about making moo kim chi I stumbled on the urban dictionary word: kimochi. It is a Japanese expression that means a gift given with no obligation. A gift from the heart. So here you go- our moo kim chi is a kimochi for you and your family… and when you ask for more: “May I have some moo chi,” it sounds like smoochie. So don’t be surprised if you get a kiss out of the deal as well. To your health!

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