Flavorful KIMCHI


Fall is the time to enjoy deeper, more complex flavors. It’s also a good time to consider our gut health as we head into the cooler months. The popularity of probiotics (live bacteria and yeasts) and their benefits has encouraged people to consume more kombucha, sauerkraut and yogurts. At The Local Grocer, we’ve also had more requests for kimchi – a traditional, naturally-fermented food from Korea that is rich in vitamins and probiotics.

This vegetable slaw ranges in spice level and flavor profile. It is often made using dried seafood, but can easily be made vegetarian or vegan. There are many kimchi recipes – most begin with Napa or Chinese cabbage, carrots, fish sauce and red pepper flakes. Don’t want to make your own? It is available in many stores, including The Local Grocer.
Try kimchi on eggs, fried rice, potatoes … or, try it in the super-flavorful recipe below.

Braised Kimchi Chicken


  • 1 tablespoon vegetable oil
  • 8 chicken legs, drumsticks & thighs separated
  • Kosher salt
  • Freshly ground black pepper
  • 8 garlic cloves, lightly crushed
  • 1 pint cherry tomatoes
  • 1 cup dry white wine
  • 2 cups kimchi with juices, divided
  • 1 package linguine noodles
  • 2 tablespoons unsalted butter


  • In a large Dutch oven or skillet, heat oil over medium. Season chicken generously with salt and pepper and cook, skin-side down until skin is golden brown, 12-15 minutes. Transfer to plate, skin-side up.
  • Add garlic and tomatoes to same pot and cook, stirring occasionally, until garlic is lightly browned and tomatoes have burst, about 5 minutes. Add wine, scraping up browned bits on bottom of pot. Bring to a boil and cook until reduced by three-fourths.
  • Add half of kimchi to pot and nestle chicken, skin-side up, into tomatoes (make sure chicken skin is above surface of liquid to keep it crispy). Bring to a simmer and cook, reducing heat if needed, until chicken is tender and cooked through, 45-60 minutes.
  • Transfer chicken back to plate and bring braising liquid to a simmer; cook until slightly thickened, 8-10 minutes.
  • Meanwhile, cook linguine in a large pot of boiling, salted water until al dente. Drain, reserving ½ cup pasta water.
  • Return noodles to pasta pot, add butter and ¼ cup pasta water. Toss, adding more pasta water as needed, until pasta is coated with buttery sauce. Season with salt and pepper.
  • Stir remaining kimchi into chicken-braising liquid; season with salt and pepper. Place chicken, skin-side up, in braising liquid and serve over noodles.



Comments are closed.