Before I left for my vacation a few weeks ago, I was scrambling to use my CSA veggies without them going to waste while I was gone. What resulted was a pickled corn salad, pickled bean salad, bread and butter pickles and kimchi, because what else does one actually do with cabbage?
Last night as I was scrounging around the kitchen looking for something to cook for dinner, I decided comfort food was the way to go. What better way to enjoy the autumn weather than with comfort food made with summer’s bounty. What resulted was this kimchi macaroni and cheese– while the recipe needs some perfecting, there is definitely a good start in this pot of cheesy, spicy, fermented goodness.